Lion cake

This delicious no-bake Lion – layers of biscuits are filled with silky vanilla custard buttercream, peanut butter, dulce de leche and crunchy peanuts, creating an irresistible combination of flavours. If you’d like to make it even closer to a Lion bar, stir a handful of puffed rice into the caramel layer for extra crunch. A perfect make-ahead dessert!

Ingredients for biscuit layers:

• about 350 g butter petit beurre biscuits (enough for 4 layers)

Ingredients for vanilla custard buttercream:

• 750 ml milk
• 80 g caster sugar
• 2 sachets vanilla custard powder (40 g each)
• 200 g butter, at room temperature
• 120 g smooth peanut butter

Place 500 ml of the milk and the sugar into a saucepan. Heat gently, stirring until the sugar has dissolved, then bring to the boil.

Meanwhile, whisk together the remaining 250 ml milk with the custard powder until smooth. Pour the custard mixture into the boiling milk and cook, stirring constantly, until thickened. Simmer for 1 minute. Remove from the heat and cover the surface of the custard directly with cling film to prevent a skin from forming. Leave to cool completely at room temperature.

Beat the butter until pale and fluffy. Gradually beat in the cooled custard in several additions until smooth and creamy. Divide the buttercream evenly between two bowls. Mix the peanut butter into one half until fully combined.

Additionally:

• 400 g dulce de leche (tinned caramel)
• 70 g salted peanuts

Ingredients for chocolate glaze:

• 50 ml milk
• 50 g butter
• 100 g dark chocolate, finely chopped

Heat the milk and butter in a small saucepan until the butter has melted. Remove from the heat and add the chopped chocolate. Leave for 2 minutes, then stir until smooth and glossy.

To assemble:

Line a 20 × 30 cm baking tin with baking paper.

Arrange a layer of butter biscuits over the base. Spread the dulce de leche evenly over the biscuits. Cover with a second layer of biscuits. Spread over the plain vanilla custard buttercream. Top with a third layer of biscuits. Spread over the peanut butter custard buttercream. Finish with a final layer of biscuits. Refrigerate overnight to allow the biscuits to soften and the fillings to set.

The next day, sprinkle the top with the salted peanuts. Pour over the slightly thickened chocolate glaze. Leave until the glaze has set. Cut into squares and serve.

Enjoy!

Recipe source: Słodko – Słone Pichcenie.