Gingerbread cake without baking. Recipes with condensed milk, sour cream, fruit, cherries, jam, cottage cheese

Basic recipe with condensed milk

It is proposed to make a traditional no-bake cake based on classic vanilla gingerbread and regular condensed milk.

Required Products:

• vanilla gingerbread – 350 g;
• condensed milk – 360 ml;
• milk chocolate – 200 g.

Recipe step by step:

1. Cut fragrant fresh gingerbread with vanilla into two halves (lengthwise). Place flat round pieces into a bowl.
2. Open a can of condensed milk. Finely grate the milk chocolate bar. To make this easier, it is recommended to freeze the ingredient a little before starting.
3. Now it's time to assemble the dessert, for which you need to place the first layer of gingerbread on a flat dish. Pour in condensed milk generously. Level with a wide knife or suitable spatula.
4. Cover the cream with the second part of the gingerbread. Repeat until you run out of food. At the end, coat the no-bake cake with the remaining condensed milk, and then cover with grated chocolate. Be sure to let it sit overnight. Here's an easy basic recipe with condensed milk!

The fresher and softer the gingerbreads used, the faster they will soak. This means that it will take less time to infuse the dessert (from 5 to 8 hours).

From chocolate gingerbread

A culinary dessert can be made from chocolate gingerbread cookies and can easily be done without baking.

Grocery list:

• gingerbread – 0.5 kg;
• banana – 2 pcs.;
• sour cream – 200 ml;
• cocoa – 1 tbsp. l.;
• sugar - 150 g;
• vanillin;
• nuts – 50 g;
• white and dark chocolate - weighing 50 g each.

Step-by-step instruction:

1. Cut the gingerbreads lengthwise into 3 pieces. Layer thickness is about 5 mm.
2. Cut the bananas into 1 cm thick slices.
3. Whisk the cream from sour cream, sugar and vanillin. To make it thicker, it is recommended to add 1 tbsp. l. cocoa or gingerbread crumbs.
4. Take a deep bowl with a round bottom and line it with cling film so that the edges hang over the side.
5. Line the bottom and sides with the cut off tops of gingerbread cookies. Cover with a thick layer of cream.
6. Place a layer of bananas. Apply cream.
7. Alternate layers of gingerbread and bananas coated with cream.
8. The final layer is gingerbread.
9. Fold the edges of the cling film inward and cover the cake with them.
10. Place a flat plate on top as a weight.
11. Place in the refrigerator for 10 hours.
12. Transfer the cake to a flat plate. Garnish with grated white and dark chocolate and chopped nuts.

Here it is possible to use seasonal fruits or berries as a layer.

Gingerbread cake with cottage cheese without baking

By including cottage cheese in the cream, you can get an even more delicate dessert, filled with unique fermented milk flavor notes.

To make the cake you will need:

• fresh gingerbread with poppy seeds – 400 g;
• medium fat cottage cheese – 200 g;
• condensed milk – 360 ml.

Step-by-step instruction:

1. Place the cottage cheese in a metal sieve and rub into a bowl. Combine the resulting mass with condensed milk. Mix well, or even better, beat with a mixer until creamy.
2. Place the cottage cheese on the refrigerator shelf. Now cut the poppy gingerbread cookies to get two longitudinal halves from each.
3. Place a third of the preparations on a plate. Generously coat with prepared cream. Next, make two more layers of gingerbread and condensed milk.
4. At the last stage, coat the surface of the dessert with the remaining cream. For beauty, sprinkle the cake with a small amount of dry poppy seeds.

It is very important to grind the cottage cheese so that you end up with a uniform cream structure. But if you don’t want to use a sieve, you can grind this product using a blender.

Recipe for a quick no-bake cake made from gingerbread and marshmallows

Gingerbread pie can be supplemented not only with fruits, but also with marshmallows. It turns out an unusual, airy cake. It tastes a little like sour cream.

You will need:

• 1 kg of gingerbread;
• 500 g marshmallows;
• 1 kg sour cream 20%;
• ½ cup sugar;
• 1 packet of vanillin;
• 100 g dark chocolate.

Recipe with photo:

1. Add vanillin and sugar to sour cream. If the sour cream is runny, add a thickener to it. Beat the cream with a mixer and put it in the refrigerator.

2. Cut the gingerbread cookies and marshmallows into halves.

3. Place a row of gingerbread in the mold and cover it thickly with cream. Place marshmallows on top and brush with cream.

4. Make another layer of gingerbread slices and fill it with sour cream.

Place the pie in the refrigerator for several hours. Sprinkle it with coconut and garnish with grated chocolate.

No-bake gingerbread cake with banana flavor

You can add absolutely any berries or fruits to the dessert. This will only make it tastier. Therefore, the next option will be made from gingerbread and bananas.

Required ingredients:

• classic gingerbread – 350 g;
• bananas – 2 pcs.;
• boiled condensed milk – 360 ml;
• soft butter – 100 g.

Recipe step by step:

1. Leave the oil warm. When it becomes plastic, transfer it to a high container, into which pour a can of boiled condensed milk.
2. Beat the viscous cream with a mixer, then cut each gingerbread lengthwise. Place several of the resulting halves on a plate. Drizzle with cream. Then place relatively thin banana slices without peel.
3. Repeat the formation of sweet layers, then cool the dessert with condensed milk and leave for several hours.

Since boiled condensed milk is quite thick, it is important to beat it with soft butter. Then the cream will have the correct consistency, and the banana-flavored cake will turn out incredibly juicy and tender.

Delicate gingerbread cake made from marshmallows and kiwi

Tender and airy, like clouds of marshmallows, complemented by sour kiwi and sweet gingerbread, this is a divine taste and unearthly pleasure. The sour fruit adds its own flavor to the dessert, try making it.

Ingredients:

• gingerbread -500 gr
• marshmallows - 200 gr
• kiwi - 2 pcs.
• sour cream - 500 gr
• sugar - 3-4 tbsp. l.
• chocolate for decoration

Cut the marshmallows lengthwise, dividing them into halves if they are in halves. Slice the gingerbread cookies lengthwise. Peel the kiwi and cut into cubes. After preparing the products, you can begin assembly.

Beat sour cream with sugar, without fanaticism. We need to dissolve the sugar. Dip a piece of gingerbread into sour cream, place it in a layer in a bowl, then a layer of marshmallows, and pieces of kiwi on top.

In this recipe, you will immediately lay out the cake in a mound and do not turn it over from the plate. The design is immediately a slide.

Then another layer of gingerbread, which we dip in the cream, and a layer of marshmallows, and so on until the ingredients run out.

The main thing is that the last layer and the first should be made of gingerbread.

We cover the top with film and put it in the refrigerator to soak for about 2 hours, or even better, overnight. I prepared this cake, to be honest, for an amateur, a marshmallow lover. We ate it, but the family liked the first recipe more, so it's our favorite.

When the dessert is soaked, it will become even tastier, cover the top with sour cream, grate dark chocolate, decorate with kiwi pieces and mastic roses.

Here is a miracle dessert that we confidently serve at the table. Pouring a cup of hot tea and enjoying the unsurpassed taste of the delicacy.

If you love marshmallows and gingerbread, then you will like this taste; it is delicately soaked and juicy and will not leave anyone indifferent. I tried it for the first time at a party, but my family didn’t appreciate it, since not everyone in our family likes marshmallows, but it’s a pity, I cook it for myself so as not to gain weight. Try it, it turns out to be an interesting taste, I hope you like it.

Quick dessert

Those who prefer chocolate desserts should definitely try creating a gingerbread cake with the addition of Nutella spread.

To prepare the cake you need:

• gingerbread “Moscow” – 450 g;
• Nutella chocolate spread – 3 tbsp. l.;
• thick berry yogurt – 200 ml.

1. Break or cut sweet gingerbreads. Transfer the resulting pieces into a blender bowl. Grind into crumbs.
2. Pour the mixture into a bowl, into which immediately pour thick berry yogurt and a few tablespoons of nut-chocolate paste.
3. Mix the indicated ingredients with your hands or a spatula, then quickly form a dessert from them in the form of a hemisphere. Leave in the cold for about an hour, and then grease the surface with the same paste. You can decorate with small berries. Serve the next day.

Nutella spread is quite sweet, just like gingerbread. Therefore, it is recommended to choose yogurt with a sour berry flavor.

How to make a simple gingerbread and fruit cake in 15 minutes?

Lazy gingerbread slice cake will help you out at any time. It is most often made with bananas, but you can add other fruits as well. For example, kiwi or grapes, if you welcome sourness in dessert. The result is a very tasty product that will take you no more than 15 minutes to prepare.

Gingerbread cake is the perfect dessert and is also similar to turtle cake. Firstly, it always works, and secondly, it requires a minimum of effort and time. It can be supplemented not only with tropical and garden fruits, but also with berries. From currants and cherries, for example, the layer will turn out just as good. That's all, dear subscribers, I say goodbye to you. See you again on my blog!

Sincerely, Olga Steshkina

Delicious gingerbread cake with sour cream

In order to make the dessert less sweet, it is recommended to make cream based on sour cream. But adding a variety of candied fruits will provide a pleasant sourness.

Required Products:

• sugar gingerbread – 350-400 g;
• sour cream (15-20%) – 350-400 g;
• candied fruits – 4-5 pcs.

Step by step instructions:

1. Remove the gingerbread from the packaging and cut into thin (up to 1 cm) pieces. And also chop multi-colored candied fruits into cubes.
2. Place some of the gingerbread on a plate. Drizzle with a few spoons of sour cream. Scatter prepared candied fruits over the surface.
3. Repeat the above process until all ingredients are used. Leave the delicious gingerbread cake with sour cream in the refrigerator overnight.

In this case, you should not add sugar to the cream, as is usually done when preparing cream, since the main product is quite sweet. This means that a dessert made from gingerbread and sour cream will end up being very sugary.

How to make chocolate gingerbread cake with pineapple and sour cream

If you like quick desserts that can be prepared in a minute, then be sure to try them. It’s a pleasure to serve with tea to guests and friends, there’s no shame in it either, because it turns out incredibly tasty.

Ingredients:

• 10 chocolate gingerbreads
• 500 grams of sour cream
• 1 jar canned pineapple

You need to take pineapples cut into pieces; if they are rings, then cut them into cubes. I take canned ones in sweet syrup. Store-bought sour cream 20%. I cut the pastry in half lengthwise.

I line the plate with cling film and place a layer of gingerbread. I lay out a layer of gingerbread, pour over sour cream, and lay out a layer of pineapples, so we alternate layers. Everything is easy and simple, and without any problems.

There is always a layer of baked goods on top, cover with film, put in the refrigerator for literally 3 hours, preferably overnight. Then we take a flat plate, turn the gingerbread dessert over, remove the bowl, and remove the film.

Lubricate the top with sour cream and sprinkle with crumbs, make the crumbs from one confectionery product, leave it in advance and chop it.

You get a masterpiece, quick and simple, not expensive at all, very tasty, especially loved by lovers of chocolate desserts. The union of pineapple and chocolate turns out amazing, tender, soft, and melting in your mouth.

An unusual treat with marshmallows

By including light, airy marshmallows in a gingerbread cake, you can get a very unusual treat that children will especially enjoy.

To make a cake you need:

• gingerbread with jam – 300 g;
• marshmallows – 1 pc.;
• sour cream – 300 g;
• grated chocolate for decoration – 50 g.

Step by step recipe:

1. Set two gingerbreads aside for a while. Grind the rest by hand. Place the resulting pieces into a clean bowl.
2. Pour all the sour cream in there at once. In addition, add diced marshmallows. Mix.
3. Line the inside of a second bowl of suitable size with cling film. Pour in the mixed mixture. Place the longitudinal pieces of gingerbread on top that were set aside at the very beginning.
4. Place the container with the unusual marshmallow treat on the refrigerator shelf. Leave for approximately 10 hours.
5. At the very end, turn the bowl with dessert upside down, carefully lift it, and then remove the film. Cover the entire surface with grated chocolate. Serve the no-bake gingerbread cake immediately.

For this option, it is better to choose berry, that is, more sour marshmallows. It is this that will give the dessert refreshing shades, “muting” the sugary sweetness.

Sour cream “Pancho” of mint gingerbread with nuts

This treat has already won an army of fans. Delicious, light and juicy, it literally melts in your mouth. Moreover, gingerbread cookies, without baking, turn out no worse than the classic version. And nutty and mint notes make the dessert especially interesting.

Components:

• 600 g gingerbread;
• 600 g sour cream 20%;
• 150 g powdered sugar;
• 2 bananas;
• walnuts;
• powder or coconut flakes;
• chocolate.

Cooking steps:

1. Divide the gingerbreads in half lengthwise, cut the bananas into rings, and chop the nuts.

2. Combine sour cream with powdered sugar.

3. Line a bowl with cling film, allowing the edges to overhang. Dip the slices in sour cream and place them on the bottom of the dish, filling the gaps with pieces.

4. Next, make a banana row and sprinkle it with nuts. Repeat layers until you run out of ingredients. Finish the assembly with a layer of gingerbread.

5. Cover the dessert with film and leave at room temperature for 2-3 hours. After this, place the dish in the refrigerator for 3 hours or more.

Open the product and turn it over onto a plate. Finally, free it from the film and sprinkle with powder or coconut flakes.

Recipe with condensed milk

Another sweet recipe for lovers of boiled condensed milk. I’m indifferent to it now – I overate it as a child. Mom often cooked this sweetness due to the lack of opportunity to buy it. But the children and husband gobble it up with pleasure.

So let's take:

• 950 g gingerbread (I used honey),
• 150 grams of walnut kernels,
• 550 grams 15% - 20% sour cream,
• a jar of boiled condensed milk,
• 3 bananas.

1. Mix boiled condensed milk with sour cream with a mixer until a homogeneous liquid mass is obtained.

2. Cut the gingerbread into slices.

3. Quickly cut the bananas into circles.

4. It is better to heat the walnut kernels a little in a frying pan, then they will become crispy.

Next, we proceed in a non-standard way.

5. Take a deep bowl, put the gingerbread cookies in it, pour in the cream and mix so that every piece is soaked.

Now choose the shape you need in terms of volume and cover it with film. And pour out our gingerbread and cream dough. But we do this in two stages.

First, pour out some, place bananas and walnuts in a thick layer on it, and then spread the rest.

Place the dessert in the refrigerator to soak for at least 5 hours.

All that remains is to take out the cake and decorate it.