Gingerbread Cake

Gingerbread Cake

If the preparation of this framework for biscuit cake no time, and treat households own cooked meals still want to - stop your choice on the gingerbread cakes. Depending on the type of cakes , shortcakes can get a classic, chocolate or mint - at your discretion.

The cake of gingerbread and bananas

Ingredients:

  • gingerbread cookies - 500 g;
  • Bananas - 2 pcs .;
  • sour cream - 350 g;
  • sugar - 80 g;
  • butter - 1 tbsp. a spoon;
  • cocoa powder - 1 tbsp. a spoon;
  • Water - 1/4 st .;
  • sugar - 2 tbsp. spoons;
  • Chocolate - 1 tile.

preparation

Gingerbread cut crosswise into slices of medium thickness. Bananas cut into slices and sprinkled with lemon juice to avoid darkening. Cream with a mixer with a whisk until dissolved sugar sugar crystals.

Split molds for baking cover with cling film and begin to shape our cake. First, lay out a layer cakes, grease them sour cream , then distribute bananas and then repeat the entire sequence. We leave the cake in the refrigerator for 3-4 hours for impregnation.

To decorate the cake, we will prepare a chocolate coating. To do this in a saucepan melt the butter and mix it with sugar, cocoa powder, and water. Glaze is boiled until thick and cover her cake. The edges of the gingerbread cake and sour cream and sprinkle with grated chocolate.

Gingerbread Cake with cream

Ingredients:

  • gingerbread cookies - 500 g;
  • sour cream - 400 g;
  • sugar - 160 g;
  • Almonds - 1 handful;
  • strawberries - 100 g;
  • Raspberry - 400g

preparation

Gingerbread cut into thin slices lengthwise. Part of the reserve for decorating cakes, and the rest will be used for the preparation of the cake.

Cream with sugar stir until dissolved sugar crystals. To sour cream add a third of the raspberries and stir again all until smooth. Each piece of stick dipped in the resulting cream and laid into the mold for baking, the coated film. Put the cake for 2-3 hours in the refrigerator, and then extract it from the mold and passed on to the dish. Lubricate the edge of the cake and sprinkle with the remaining sour cream and grated gingerbread. The top of the cake decorate with fresh berries and nuts. By the way, for the preparation does not necessarily use only raspberries or strawberries, safely replace them with other fresh or fresh frozen berries.

The recipe of chocolate cake gingerbread

Ingredients:

  • gingerbread chocolate - 500 g;
  • sour cream - 350 g;
  • Chocolate - 1 bar;
  • Sugar - 4-5 Art. spoons;
  • butter - 3 tbsp. spoons;
  • berries cherries, or cherry - for decoration;
  • marshmallows - 4-5 pcs.

preparation

Sour cream, beat the sugar to dissolve the crystals. Gingerbread cut into thin slices lengthwise. Similarly, chop and marshmallows. Form for the cake cover with a sheet of edible film and begin to spread it our cake layers. The first layer should be laid with gingerbread, we coat them sour cream, then distribute slices of marshmallow and then repeats the sequence of layers. Once the cake is assembled, put it to soak in the refrigerator for 2-3 hours.

Gingerbread Cake

Part chocolate bar reserve for topping, and the second part put in a water bath rastaplivatsya together with butter. The resulting cover glaze cake removal from the refrigerator. Boca cake sprinkle with grated chocolate (you can also replace cocoa or chopped nuts), and the boundary between the coating and dusting Put the berries cherries.

If you wish to supplement this dessert can be fruit, such as bananas, kiwis, tangerines or oranges, previously filtered from the films. Fruit interlayer sandwiched between a layer of gingerbread and marshmallow.


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