A no-bake cake made with biscuits, caramel cream, custard, and peanut butter. A popular no-bake cake inspired by Lion bars, consisting of 3 layers of biscuits filled with caramel cream, custard, and peanut butter. The cake can be made a day in advance.
Ingredients
- 2 packets sugar-free vanilla pudding (each 40 g)
- 3 tablespoons sugar
- 750 ml milk
- About 400 g petit beurre biscuits
- 1 can (about 500 g) caramel cream or dulce de leche
- 200 g butter (softened)
- 1/2 cup peanut butter
- Optional: 50 g peanuts or 2 Lion bars
- 100 g milk chocolate + 1 tablespoon oil
Preparation
Mix pudding powders with 250 ml of milk. Boil the rest of the milk (500 ml) with sugar (it should boil). Then gradually pour in the pudding mixture while stirring vigorously with a whisk. When the mixture is smooth, bring it to a boil, then remove from the heat and let it cool completely (transfer to a clean bowl, cover the top with plastic wrap). Grease a mold with dimensions of approximately 20 x 35 cm thinly with butter and line with baking paper. Spread 1/3 of the biscuits on the bottom, then spread the caramel cream on top, and cover with another layer of biscuits. Beat the softened butter until fluffy, then gradually add, tablespoon by tablespoon, but at short intervals, the cooled custard, continuing to beat the mixture until smooth and uniform. Divide the resulting custard mixture into 2 parts. Spread one part over the biscuits, cover with the remaining layer of cookies. Mix the second part of the custard mixture with peanut butter and spread it on top of the cake. Sprinkle with chopped peanuts or chopped Lion bars. Melt the milk chocolate broken into pieces with oil and pour over the cake. Chill in the refrigerator, but it’s best to warm it to room temperature before serving.
