Use chocolate or other gingerbread with different flavors to make the taste of the cake more original.
Cooking time
(your participation is required)
20 minutes.
Number of servings
4
Ingredients
Canned pineapple
400 g
Sour cream with 30% fat content
700 g
Dark chocolate
100 g
Preparation
-
1.
Cut the gingerbreads lengthwise into three parts. Coarsely chop the pineapples.
-
2․
Beat the sour cream and sugar with a mixer until the sand dissolves.
Use more or less sweetener as desired.
-
3․
Line a bowl with cling film. Dip the gingerbread cookies into the cream and place them in a bowl in layers, alternating with pineapples.
-
4.
Cover with cling film and refrigerate for at least 7 hours. Save the remaining cream.
-
5.
Turn the frozen cake over onto a plate. Remove the bowl and film. Cover the dessert with the remaining cream and pour over the melted chocolate.
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