This cake is perfect for making with children. There are no complicated processes in it, it does not require baking, and for all its simplicity it is very tasty. The principles of its preparation are slightly reminiscent of the famous Italian dessert tiramisu. That is why I jokingly call it “Tiramisu in Odessa”.
This cake is perfect for making with children. There are no complicated processes in it, it does not require baking, and for all its simplicity it is very tasty. The principles of its preparation are slightly reminiscent of the famous Italian dessert tiramisu. That is why I jokingly call it “Tiramisu in Odessa”.- Prep time: 10 minutes + 6 hours’ chilling
- Cook time: 20 minutes
- Serves: 7-8
- Difficulty: easy
- Course: cake
- Cookware: deep bowl
- Cuisine: Odessa
Ingredients
- 500 g round gingerbread cakes
- 800 ml fat sour cream
- 3 bananas
- 70 g icing sugar
- 150 g dark chocolate, at least 72%
Cooking method
Step 1⠀
Whisk cold sour cream with icing sugar. Cut the gingerbread cakes lengthwise into two halves. Peel and slice bananas.
Step 2
Cover a deep bowl with cling film. Dip each gingerbread cake in sour cream. Place the halves in one layer on the bottom of the bowl. Cream all the gaps. Top with a layer of bananas. Repeat the layer of gingerbread cakes with sour cream and the layer of bananas. Thus, alternating layers, assemble the whole cake. Put the remaining cream in the refrigerator. Leave the cake to steep for 1 hour at room temperature, then refrigerate for at least 5 hours.
Step 3
Remove the cake from the refrigerator. Cover the bowl with the serving dish and gently turn out the cake onto the dish. Remove the cling film. Cover the cake with the remaining cream. In a bain-marie, stirring constantly, melt the chocolate. Pour the melted chocolate over the cake, let the chocolate set, and serve.
My tips and tricks:
If you don’t want the chocolate to thicken, leave it in the bain-marie while you do other things. Just make sure that the bottom of the bowl with chocolate does not touch the water in any way. With excessive heating, the chocolate will stratify, harden, lump. Such chocolate can be saved: add butter and mix well, but it will no longer work as icing. If you see that the melted chocolate is too thick, add a piece of butter or a few tablespoons of warm cream, and mix well. Please, note that you should not melt the chocolate straight from the refrigerator. It should be at room temperature.
- 500 g round gingerbread cakes
- 800 ml fat sour cream
- 3 bananas
- 70 g icing sugar
- 150 g dark chocolate, at least 72%
- Whisk cold sour cream with icing sugar. Cut the gingerbread cakes lengthwise into two halves. Peel and slice bananas.
- Cover a deep bowl with cling film. Dip each gingerbread cake in sour cream. Place the halves in one layer on the bottom of the bowl. Cream all the gaps. Top with a layer of bananas. Repeat the layer of gingerbread cakes with sour cream and the layer of bananas. Thus, alternating layers, assemble the whole cake. Put the remaining cream in the refrigerator. Leave the cake to steep for 1 hour at room temperature, then refrigerate for at least 5 hours.
- Remove the cake from the refrigerator. Cover the bowl with the serving dish and gently turn out the cake onto the dish. Remove the cling film. Cover the cake with the remaining cream. In a bain-marie, stirring constantly, melt the chocolate. Pour the melted chocolate over the cake, let the chocolate set, and serve.