Chocolate Gingerbread cake
Composition / ingredients
8
servings:
Cooking method
To make a cake from gingerbread with bananas, it is necessary to cut the gingerbread in half lengthwise, cut the bananas into circles, mix sour cream with powdered sugar, crumble the nuts not very finely.
The bowl should be lined with cling film so that the edges hang down. Slices of gingerbread should be dipped in sour cream and placed on the bottom of the bowl, the gaps should be filled with fragments of gingerbread. The next layer should be laid out a banana, on it again a layer of gingerbread, then again a layer of bananas, sprinkle with nuts. The last one needs to lay out a layer of gingerbread.
There may be more layers, depending on the size of the mold and the number of ingredients. You can use other fruits. You can put more nuts on each layer or not at all (to taste).
With this layout, gingerbread cookies look like ordinary chocolate cakes with a fragrant banana layer. If the gingerbread is thickly covered with sour cream, the cake will turn out to be tender in consistency.
Stand at room temperature for several hours, then put in the refrigerator for at least 3 hours, turn over on a plate, remove the film. When serving a gingerbread cake with bananas, you can decorate with grated chocolate, cocoa or pour black melted chocolate, coconut chips.
The bowl should be lined with cling film so that the edges hang down. Slices of gingerbread should be dipped in sour cream and placed on the bottom of the bowl, the gaps should be filled with fragments of gingerbread. The next layer should be laid out a banana, on it again a layer of gingerbread, then again a layer of bananas, sprinkle with nuts. The last one needs to lay out a layer of gingerbread.
There may be more layers, depending on the size of the mold and the number of ingredients. You can use other fruits. You can put more nuts on each layer or not at all (to taste).
With this layout, gingerbread cookies look like ordinary chocolate cakes with a fragrant banana layer. If the gingerbread is thickly covered with sour cream, the cake will turn out to be tender in consistency.
Stand at room temperature for several hours, then put in the refrigerator for at least 3 hours, turn over on a plate, remove the film. When serving a gingerbread cake with bananas, you can decorate with grated chocolate, cocoa or pour black melted chocolate, coconut chips.
Calorie content of products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Bananas - 89 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Coconut chips - 592 kcal/100g
- Powdered sugar - 374 kcal/100g
- Gingerbread - 336 kcal/100g
