Unbaked Greek yoghurt and gingerbread cake "Sloth's paradise" with bananas
Sometimes there's no time to cook, even though you know you're going to have very welcome guests. When I know someone is coming to my house, I always try to make something tasty from the main dishes. But at the same time, I always want to have a dessert to go with my coffee, something I can treat everyone to. And for dessert, there's usually not that much time. In those cases, I always use my long-established trick of making an unbaked banana-pineapple cake with Greek yoghurt the night before. Admittedly, it may not be the healthiest cake, but it doesn't need a lot of ingredients and it doesn't require a lot of my time. For these reasons, in our family, this cake has earned the name 'Sloth's Paradise'. Once you have made it, you will understand why. :)
Ingredients
- favourite gingerbread: 600 grams
- Greek yoghurt: 600 grams
- Honey: 2 tablespoons (or sugar)
- Gelatine: 1 tablespoon
- cold water: 50 millilitres
- bananas: 4 (large)
- dark chocolate: 1 'bar' (for decoration)
- 1. First, the gelatine is poured over cold water and left to swell.
- 2. Chop the gingerbread by hand. Add the honey to the yoghurt and mix well.
- 3. Then heat the gelatine (but do not boil it), cool it down and very slowly add it to the yoghurt mixture.
- 4. Then prepare a large (24 cm) baking tin. Place in layers: gingerbread crumbs (press them firmly), yoghurt, sliced bananas, gingerbread crumbs, yoghurt and bananas.
- 5. Then grate the chocolate and sprinkle it over the cake.
- 6. Place the cake in the fridge overnight.
- 7. The next day, we enjoy a melt-in-your-mouth dessert that always leaves no one indifferent.
Recipe Directions
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