No‑bake Lion cake: The easy dessert that steals the show

Cakes that resemble popular candy bars in taste have been a hit for years. Who doesn't know the Snickers, Bounty, or Knoppers desserts? Lion has also received its own "homemade" version, and it's precisely this bar that inspired my cousin. In my opinion, Lion as a cake tastes much better.

The Lion cake has the potential to become a hit at every gathering. It is perfectly creamy and just melts in your mouth. Its preparation is not difficult; it just needs to be well planned. It requires quite a long chilling time. Although it's a layered cake, you don't need to make complicated creams or mixtures. To recreate the taste of the popular candy bar, all you need is a cream based on mascarpone cheese, plenty of peanuts, and ready-made dulce de leche. The recipe also includes finely chopped candy bars, which add a "crunchy" element to this dessert. Its flavor will delight all sweet tooths. It's sweet but with a distinct nutty and chocolatey note.

Ingredients:

1. 14-18 oz butter biscuits, ideally the buttery kind
2. One can of dulce de leche or caramel sauce
3. 3.5 oz roasted peanuts
4. 2 x 2 cups heavy cream (30 or 36%)
5. 6 tablespoons powdered sugar
6. 18 oz mascarpone cheese
7. 5 Lion bars
8. 1 package whipped cream stabilizer

Instructions:

1. Place the butter biscuits at the bottom of a baking pan, spread them with dulce de leche, then add a second layer of biscuits.
2. Whip the 30% heavy cream with 4 tablespoons of powdered sugar and the whipped cream stabilizer until stiff.
3. Next, add the mascarpone cheese and mix at low speed with a mixer.
4. Spread the mixture over the biscuits.
5. For the next layer, arrange finely chopped bars and peanuts.
6. Prepare the last layer of the cake: beat the second batch of cream along with powdered sugar to taste. Spread it over the bars and peanuts.
7. Sprinkle the entire cake with cocoa and finely chopped remaining bars.
8. Chill the cake in the refrigerator for several hours.