No‑bake Lion cake: Festive dessert that beats the bar
During the festive season, the oven is constantly in use. That's why I decided to plan a no-bake cake, which can be prepared well in advance. I chose a dessert that I sampled at my cousin's, and its taste was delightful.
Cakes that mimic the flavours of popular chocolate bars have been popular for years. Who hasn't heard of desserts inspired by Snickers, Bounty, or Knoppers? Lion has also received its own "homemade" version. It's this last bar that inspired my cousin. In my opinion, Lion as a cake tastes even better.
Homemade cake better than a chocolate bar
The Lion cake has the potential to become a favourite at every gathering. It is beautifully creamy and just melts in your mouth. Its preparation isn't difficult; it just requires good planning. It needs a considerable chilling time. Although it's a layered cake, you don't need to make complicated creams or mixtures. To replicate the taste of the iconic chocolate bar, all you need is a cream based on mascarpone cheese, plenty of peanuts, and ready-made dulce de leche. The recipe also incorporates finely chopped chocolate bars, which add another "crunchy" element to this dessert. Its flavour will delight those with a sweet tooth. It's sweet, yet with a distinct nutty and chocolatey note.
Lion cake without baking
Ingredients:
- 400-500g butter biscuits, ideally the buttery kind
- One can of dulce de leche or caramel sauce,
- 100g roasted peanuts,
- 2 x 475ml double cream (about 30 or 36% fat),
- 6 tablespoons icing sugar,
- 500g mascarpone cheese,
- 5 Lion bars,
- 1 sachet whipped cream stabiliser.
Instructions:
- Place the butter biscuits at the bottom of a baking tray, spread them with dulce de leche, then add a second layer of biscuits.
- Whip the first batch of double cream with 4 tablespoons of icing sugar and the whipped cream stabiliser until stiff.
- Next, add the mascarpone cheese and mix at a low speed with an electric mixer.
- Spread the mixture over the biscuits.
- For the next layer, arrange finely chopped chocolate bars and peanuts.
- Prepare the top layer of the cake: beat the second batch of cream along with icing sugar to taste. Spread it over the chocolate bars and peanuts.
- Dust the entire cake with cocoa powder and finely chopped remaining bars.
- Chill the cake in the refrigerator for several hours.
