Who among us doesn’t like to enjoy a piece of delicious cake with a cup of tea, coffee or cocoa? Of course, now you can go to any supermarket or ordinary small store and buy dessert, while also racking your brains about which of the variety presented to choose. What if guests arrive any minute or you suddenly want something tasty, sweet, elegant and homemade without spending a lot of time? Here, as an option, are recipes for simple cakes.
Sometimes even the best housewife can afford to cheat. Banal cookies or gingerbreads in stock will come to the rescue - they can easily turn into a cake, because the necessary ingredients for it can be found in every home. We will use recipes for quick gingerbread and cookie cakes.
Cookie cake with dried fruits
So, to prepare one of the fastest cookie cakes you will need:
- cookies - 200 g (you can take vanilla and chocolate in equal proportions; in this case, the cookies are laid out in a checkerboard pattern);
- sour cream – 400 g;
- sugar - to taste (instead of sugar, any dried fruit will do - one handful will be enough).
- The process of preparing the dessert is extremely simple. The cookies should be placed in a mold (a regular container will also work).
- The cookie layer is smeared with sour cream, whipped with sugar or mixed with dried fruits. The layers are repeated until the cookies and cream are gone. All that remains is to put the future dessert in the refrigerator for at least three hours.
- Of course, this is a basic dessert and, depending on your taste preferences, you can diversify it - instead of dried fruits, choose bananas, kiwi or other favorite fruits and berries, and if you add, for example, ground coffee to the cream, the resulting cake will have a completely different taste.
Fans of coconut flakes can also safely use them when preparing this dessert, and there will be no extra chocolate chips on top.
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Gingerbread cake with sour cream
But how can you make an equally simple and equally delicious gingerbread cake?
It is prepared by analogy with the first recipe, but:
- Gingerbread cookies must be cut lengthwise into three layers of equal thickness;
- the layers are dipped in whipped sour cream and sugar;
- The resulting cakes are layered with your favorite fruits.
When preparing such cakes, the use of chocolate, icing, nuts and similar additives is welcome, but in reasonable quantities.
Quick cake with custard
Desserts will be no less tasty if you spend a little more time and replace the sour cream with classic custard prepared, for example, according to this recipe:
- You will need a saucepan with a thick bottom in which 70 g of wheat flour and 160 g of sugar are mixed
- Add 4 yolks and mix everything with a mixer.
- The recipe uses warm milk (0.5 l). 150 ml of milk is gradually added to the mixture of flour, sugar and yolks, and the rest is heated to a boil and introduced into the egg-milk-flour preparation for the cream.
- It is important to continuously stir the cream over low heat for five minutes. The cream is cooled to a warm state and mixed with 160 g of butter. The cream is ready!
“Lazy” Napoleon made from waffle cakes and crackers
The next cookie dessert is a unique, very tasty alternative to the famous layer cake, but it is prepared much easier and faster than the classic “Napoleon”.
To prepare lazy Napoleon, you will need:
- ready-made waffle cakes – 8 pcs.;
- sweet crackers – 0.5 kg;
- condensed milk – 1 can;
- full-fat sour cream – 0.5 l (it is better to use homemade sour cream);
- sugar – 1.5 cups;
- vanillin – 1 sachet;
- walnuts – 0.5 cups;
- cold water - 5 tbsp. l.;
- cocoa powder – 3 tbsp. l.;
- butter – 20 g.
Delicious recipe!
Cheesecake with cottage cheese puff pastry without yeast The process for making a quick cake is as follows:
- beat sour cream with sugar and vanilla (leave a couple of tablespoons of sugar for glaze);
- turn walnuts into crumbs;
- prepare glaze from cocoa powder, sugar, water and butter;
- use waffle cake as the first layer;
- grease the cake with condensed milk;
- add a layer of sweet crackers;
- grease the crackers with sour cream mixed with some nuts;
- place waffle cake on top of the cream;
- repeat all layers one by one;
- brush the top waffle cake with glaze;
- grease the sides of the cake with sour cream mixed with the remaining walnuts;
- Place the cake in the refrigerator (preferably overnight).
Chocolate gingerbread cake “Cherry in the snow”
What can you cook if the available time and set of products allow you to experiment in order to surprise yourself and your family with a new unusual taste? It’s worth trying the gingerbread dessert with the beautiful name “Cherry in the Snow.”
To prepare it you will need the following ingredients:
- Chocolate gingerbread – 400 g;
- heavy cream – 80 g;
- eggs – 3 pcs.;
- sugar – 1 glass;
- fresh cherries – 400 g;
- starch - 1 tbsp. l.
- Separate the cherries from the pits and mix the berries with 2 tbsp. l. Sahara. Mix the resulting berry juice with starch.
- Grind the gingerbreads using a grater. Separate the whites from the yolks and mix the yolks with cream. Add this mixture to the gingerbread crumbs.
- Unlike previous recipes, in this case you will need to bake the dessert. To do this, place most of the gingerbread dough in a mold lined with foil and press down lightly.
- Beat the egg whites with 1/2 cup sugar until very stiff. It wouldn't hurt to add a couple of drops of lemon juice. Now half of the meringue needs to be placed on the gingerbread mixture. On top are cherries with starch, the second half of meringue and the rest of the gingerbread dough.
- Place in the oven for 20 minutes at 180-200 degrees. Of course, you will have to tinker with this dessert a little more than with the first recipes, but you can’t buy this in a store.
Methods
If you are interested in how to soften stale gingerbread cookies, use these tips.
First way
You need to put several slices or half an apple in a box or bag of gingerbread cookies, leave it all for several hours, or overnight. The apples need to be washed, cut into slices, and placed between the gingerbread cookies. If the gingerbreads are in a plate or basket, then you can wrap the dish with cling film; if the products are in a pan, then just cover with a lid. After this procedure, the gingerbread cookies are soft and fragrant, with a pleasant apple smell.
Second way
You can refresh the gingerbread cookies in this way: place a sliced banana between them. Also pack the container with the treat and leave it overnight. The gingerbread cookies will emit a pleasant banana aroma.
Third way
If you want to make cookies as if they were just baked, then you need to take a few crusts of bread and orange slices. Leave them between the cookies overnight, while covering them with a towel or film.
To keep the products soft for as long as possible, they can be put away in a kitchen cabinet, covered with a cloth, but not near heating appliances.
Most often, this confectionery product is stored as a souvenir. But it also happens that the aroma is so attractive and you want to eat it as quickly as possible. And yet, if you want to taste the souvenir, you can revive it using the above methods.
Sweet sausage made from gingerbread and cookies
In addition to cakes, you can make a sweet sausage from gingerbread and cookies that have accumulated in the kitchen cabinet and no longer cause much delight among family members, without spending a lot of time in the kitchen.
- It is enough to chop cookies and gingerbread (or one thing),
- add melted butter, a little sugar, cocoa or coffee (depending on taste preferences),
- wrap in cling film and place in the freezer.
- Before use, the sausage is cut into equal pieces.
It is better to stick to the standard proportion - 200 g of butter per 400 g of cookies and gingerbread, and if you pass them through a meat grinder or grind them with a blender, the dessert will turn out more tender.
To diversify the taste when preparing this dessert of gingerbread and cookies, you can add a little liqueur or cognac, dried fruits, candied fruits, nuts, and condensed milk. Bon appetit!
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Gingerbread cake Gingerbread, can be stale 300g. Butter 1/4 pack Black currants (you can use jam) 100g. Cottage cheese 1 pack Egg 1 pc. Sugar 9 teaspoons Take gingerbread cookies (stale ones are possible), grind them into flour, mix with softened butter (as if kneading dough). We spread the mold with this dough, put currants on top, and cottage cheese mixed with yolk on it. Beat the sugar and egg whites into a stiff foam, pour everything on top. Place in the oven for a short time until the egg whites and sugar are browned.
1. Stale gingerbread cookies can be refreshed and made soft again. To do this, put them in a colander, pour hot water into the pan and place the colander on the pan (steam bath). Turn on the gas and wait 15 minutes after the water boils. The gingerbread cookies should lie in one layer, and the colander should not touch the water. Bon appetit!
2. gingerbread pie Recipe for recycling dried gingerbread. It makes a great pie. Very soft and gentle. Really quite sweet. But the sour filling “takes away” the excess sweetness. I really like the dried apricot filling. This time I added dates to it and lemon for acidity. As a filling, you can use thick jam or boiled condensed milk.
DOUGH 400g gingerbread, 150g butter, 1/2 teaspoon soda, 2 eggs, 1 tablespoon lemon juice FILLING 1 lemon,
300g of any dried fruits (raisins, prunes, dried apricots, figs, dates), nuts if desired, grate the zest of the lemon and squeeze out the juice. Set aside 1 tablespoon of juice. Grind the dried fruits through a meat grinder (if the dried fruits are too dry, pour them in for 15
Delicious recipe! How to properly temper yourself
20 minutes boiling water). Mix the resulting mass with lemon juice and zest. Pass stale gingerbreads through a meat grinder and stir in soda. Grind the resulting gingerbread flour with butter at room temperature. Add 2 eggs and the reserved spoon of lemon juice. The dough should be soft, slightly sticky, but not runny. Place half of the dough in a greased pan and smooth it out. Place a layer of filling on the dough. Cover the top of the filling with a second layer of dough. Place the pie in an oven preheated to t=200°C until browned (15
20 minutes) . Remove the finished pie from the oven and cool without removing it from the pan. Before serving, cut into pieces.
3. OLD NEW YEAR cake. 200g butter, 4 eggs, 300g gingerbread, 1 cup nuts, preferably walnuts, 0.5 cup sugar, 0.5 cup milk, soda. Beat butter with sugar, add gingerbread cookies, milk, crushed nuts, and a pinch of soda. Beat the whites with 2 tablespoons of sugar and mix with the main mass. Knead gently until smooth. Place in a greased pan and bake over moderate heat. Cool, cut into 2-3 layers. Sprinkle each layer with sour juice (grape, apple). Grease with cream, preferably chocolate (condensed milk, cocoa, drained butter), trim the edges, chop. Coat the top with cream or pour chocolate, sprinkle with crumbs or nuts - everything is at your discretion. Instead of cream, you can coat it with sour jam. Makes a good cake
I would feed them to a dog, why cook them since they are stale?)))))))))))
break the gingerbread into small pieces (about 2x2 cm). prepare sour cream 500g sour cream for 200g sugar (you can use less sugar if the gingerbreads are very sweet). mix everything, leave to soak a little. You can add broken and lightly fried walnuts. Compact the resulting mixture into a mold lined in advance with cling film (so that the cake can be easily removed). put in the refrigerator for 2-3 hours.
throw them in the microwave for a couple of minutes and they will become soft again)
pass through a meat grinder, mix with condensed milk until it reaches the consistency of thick clay. . Form the sausage, wrap it in foil and refrigerate for a couple of hours.
Gingerbread cake
Gingerbread, maybe stale 300g.
Butter 1/4 pack
Black currant (jam can be used) 100g.
Sugar 9 teaspoons
Take gingerbread cookies (stale ones are possible), grind them into flour, mix with softened butter (as if kneading dough). We spread the mold with this dough, put currants on top, and cottage cheese mixed with yolk on it. Beat the sugar and egg whites into a stiff foam, pour everything on top. Place in the oven for a short time until the egg whites and sugar are browned.
Moisten these gingerbread cookies generously with milk or water, put them in a baking bag and put them in the oven on low heat or in the microwave. The gingerbread cookies will become soft and almost fresh, as if they were just baked. This is how I always revive dried bread - I put it directly in the original packaging in the oven.
You can make something like a potato cake. For this we need about 700 grams of gingerbread, a can of boiled condensed milk, 180-200 grams of butter (pack), half a glass of sugar, a tablespoon of cocoa. Let's start the preparation by grinding the gingerbread cookies in a blender, meat grinder or masher. Then add butter and condensed milk, mix well, form into balls and roll in cocoa and sugar. Place in the refrigerator to set for 6 hours.
Another version of the cake is also possible. Add milk, honey, nuts, and condensed milk to the ground gingerbread by eye. Knead, roll into balls and place in the refrigerator to harden.
Well, what can I say. In families with children, there is always a lot of stale gingerbread, cookies, and bagels left over. After all, we all give our children only fresh food. So we have to find a use for the numerous leftovers. The long search was compensated by the tasty result. The result is a tender “delicacy”.
Gingerbread cake with bananas and sour cream, no baking
A very tender cake, I definitely recommend trying it. It's very easy to prepare, literally 15 minutes. In this recipe we used a round mold with a diameter of 20 cm. It looks more interesting this way. But you can make it in a different form.
We will need:
- Gingerbread - 600 g;
- Sour cream 30% - 400 g;
- Liquid cream 33% - 150 ml;
- Bananas - 2 - 3 pieces;
- Cocoa - 2 teaspoons.
Step 1.
First we'll make the cream. It can be prepared as in the first recipe, but now we will make it simpler and not so thick.
To do this, pour sour cream into a deep bowl, at least 30% fat. If you have homemade sour cream, then that's even better.
Beat it with a mixer for 2 minutes.
Step 2.
Then, little by little, pour in the cream in a stream without stopping the mixer. After creaming, beat for another 2 minutes.
So the result is a cream that is quite elastic and holds its shape.
Step 3.
We cut the gingerbread into slices, but not too thick and not too thin. We also cut off the caps and put them aside for now, they will be useful to us later.
You can take any gingerbread cookies, but the main thing is that they are fresh and soft. How many plates to cut depends on their size.
Step 4.
Now finely chop the caps, transfer them to a small container, add cocoa. Mix well until the mass is homogeneous.
Step 5.
Just before you start assembling the cake, cut the bananas into rings, not very wide. If you cut them early, they will turn black and will not be very beautiful and aesthetically pleasing.
Step 6.
Place the mold on a plate; it is advisable to wrap it in cling film to make it easier to remove the mold.
Now grease the bottom of the plate with a thin layer of cream and lay out the first layer of gingerbread. The gaps between them can also be filled with pieces, then spread evenly with a thin layer of cream.
Step 7
Place the next layer of banana slices and again a thin layer of cream. On top there is another layer of gingerbread.
Step 8
Then we repeat the layers again. We calculate the cream so that after the gingerbread we spread it on top and, after removing the form, coat it on the sides.
Sprinkle generously with cocoa crumbs on top.
You can decorate the top with anything you like.
Afterwards, put the cake in the mold in the refrigerator for 6-8 hours, or preferably overnight. This way the gingerbread cookies will be soaked well and will be very tender.
Step 9
After we remove the mold and film, it comes off very easily. We coat the sides with the remaining cream, and the place where the cake and the plate meet can also be sprinkled with crumbs.
Recipe author:
That's all, the delicate dessert is ready, it's time to invite your family or guests for tea. Enjoy your tea!
