White lion cake

The white lion cake is a fluffy sponge cake with a layer of puffed rice mixed with dulce de leche cream, custard and butter cream and peanuts. You can bake this cake on a standard rectangular baking tray or in a round-shaped tin. Prepared in the latter, the cake will look outstanding and will be suitable as a birthday cake as well. You must try this recipe for white lion cake. Happy baking.

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Ingredients for white lion cake.

Sponge cake:

• 180 g cake flour
• 5 eggs
• 1 teaspoon of baking powder
• 150 g icing sugar
• 1 tablespoon of vinegar

Puffed rice layer:

• 85 g of puffed rice
• 400 g dulce de leche

Custard and butter cream:

• 50 g white chocolate
• 500 ml milk
• 200 g unsalted butter
• 1 tablespoon of potato flour
• 40 g crystal sugar
• 40 g vanilla pudding powder

Punch:

• 80 ml lukewarm water
• 1 tablespoon of icing sugar
• 3 tablespoons of lemon juice

Additionally:

• 80 g unsalted peanuts
• a pinch of salt

How to make white lion cake.

Sponge cake: place eggs and icing sugar in a bowl. Beat for a few minutes until fluffy and an almost white mass is formed. At that point, add sieved cake flour combined with the baking powder in small batches, stir in gently but quite quickly, preferably with a wooden spoon. At the end of mixing, add the vinegar. Pour the cake batter into a round-shaped baking tin lined with baking paper. Preheat an oven to 180 degrees Celsius and place in the cake. Bake it for 30 to 35 minutes (depending on the oven). Cool the baked cake and when it is cold, cut it along in half.

Punch: pour lukewarm water into a glass, add lemon juice and icing sugar. Mix.

Put the first slice of the sponge cake into the baking tin and drizzle it intensively with the punch.

Puff rice layer: heat the dulce de leche a little, then combine it with the puffed rice. Spread the mixture on the sponge cake previously drizzled with punch.

Custard and butter cream: remove 200 ml milk from the total of 500 ml and combine it with the potato flour and pudding powder in a cup. Pour the remaining 300 ml into a pot, add crystal sugar and bring it to boil. Pour the pudding liquid from the cup over the milk boiling in the pot, and while stirring constantly bring it to boil again. Simmer for a minute over a low heat. Next, remove from the heat, add white chocolate broken into pieces and stir until the chocolate is completely dissolved. Cover the cooked pudding with cling film and set aside in a cold place to cool it down.

Place the softened butter in a bowl and rub until fluffy, then add cold pudding to it in small batches.

Spread 2/3 of the custard and butter cream on the layer of puffed rice already in the tin. Drizzle the other half of the sponge cake with the punch and place it on top of the custard and butter cream. Cover the top of the sponge cake with the remaining cream.

Put the peanuts in a pan, add a pinch of salt and roast for a few minutes over a low heat. After that, let the peanuts cool down and sprinkle the top of the cake with them. Put the cake in the fridge for a few hours for the cream to thicken.

Good to know when making white lion cake.

The eggs used to prepare the sponge cake should be at room temperature.

I baked the sponge cake in a round-shaped baking tin, which had a diameter of 21 centimetres.

When roasting the peanuts, be careful not to burn them. It is best to roast the peanuts on a very low heat and stir them occasionally.

Do you like sweets with custard and butter cream? If so, try our recipe for Cheesecake with gingerbread.