Gingerbread cake

The taste of gingerbread cake is reminiscent of Pinscher or Pancho. It is quickly assembled from a small set of products. The main thing is to let it soak thoroughly in the refrigerator for at least 3-4 hours. It is important to take fresh and soft gingerbread. Then, once soaked, they taste like sponge cakes. A win-win option is vanilla and chocolate gingerbread, which are combined with different fruits and berries. You can decorate the cake with fruit slices, chocolate chips or frosting, and nuts.

1. Calories
   227,43 kcal
2. Protein
   3,3 gram
3. Fat
   9,35 gram
4. Carbohydrates
   31,98 gram
5. ~ Time
   4 H 40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Gingerbread

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   500 g
2. Sour cream 15% fat

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   500 g
3. Banana

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   3 pcs. = 450 g
4. Gorky chocolate

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   0.5 pcs. = 45 g
5. Milk

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   2 tbsp. l. = 40 g
6. Walnuts

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   20 g

Steps:

1. 
   In a deep bowl, line two pieces of cling film crosswise to form the cake. Cut the gingerbreads lengthwise into two parts. Peel the bananas and cut into small slices. Walnuts can be fresh or dried. Fry them in a pan for about 20 minutes.
2. 
   Make a gingerbread cake. Place one layer of gingerbread cookies in a bowl lined with cling film, frosting side down, to make it look nice. Pour sour cream on top and place a layer of bananas. Next is another layer of gingerbread, then sour cream and bananas.
3. 
   Alternate layers until you run out of gingerbread. They should be the top layer.
4. 
   Lift the film from all sides and cover the cake, pressing it down a little with your hands. Place the cake in the refrigerator to soak for at least 3-4 hours. Then remove from the refrigerator, unwrap the film, place a flat plate on the bottom of the cake and turn it over. Remove the film.
5. 
   For the chocolate glaze, take half a chocolate bar and break it into pieces. Pour into a bowl. Add 1 tablespoon of milk and heat the mixture in a water bath until smooth, stirring constantly. Or microwave for 20 seconds, then remove, stir, and microwave for another 10 seconds.
6. 
   Drizzle the chocolate mixture over the top of the dessert using a spoon. Garnish with walnuts.
7. 
   Place the gingerbread cake in the refrigerator to soak for another couple of hours.
8. 
   Serve gingerbread cake with tea or coffee.