Nutrition Facts
8 servings
8
Easy No-Bake Cereal Cake Recipe
Today I offer you an easy, no-bake cake made with cereal. It’s an indulgent and nostalgic dessert, perfect for both children and adults. Crunchy and delightful, this cake represents a different way to enjoy cereal. It's a mix between a chocolate bar and a cereal bar.
General
200 very soft butter (cream)
200 Nut spread
400 sweetened condensed milk
300 chocolate puffed cereals
Icing
100 dark chocolate
130 liquid cream with 30% fat content
20 chocolate vermicelli (optional)
Directions
1
Prepare the cake. In a large bowl, mix the very soft butter with the spread using a spatula. Add the sweetened condensed milk and mix again until a smooth texture is obtained. Add the cereal in three batches and mix with a spatula to incorporate them well. They should be well coated with the cream.
2
Line a 22*22 cm square mold with parchment paper, allowing the paper to overhang slightly on the edges.
3
Pour the mixture and spread it evenly. Press down well to level the surface and avoid any dips inside the cake.
4
Place in the refrigerator for 1 hour and 30 minutes.
5
Prepare the icing. Bring the cream to a boil in a small saucepan.
6
At the same time, melt the chocolate cut into small pieces in the microwave in 20-30 second intervals.
7
Pour the hot cream into the chocolate in three batches, mixing well each time to incorporate. You will achieve a smooth and homogeneous mixture.
8
Pour the icing over the cake and spread it evenly with a spatula.
9
Sprinkle with chocolate sprinkles.
10
Finally, place the cake in the refrigerator for 2 hours before slicing and serving.
Ingredients
General
200 very soft butter (cream)
200 Nut spread
400 sweetened condensed milk
300 chocolate puffed cereals
Icing
100 dark chocolate
130 liquid cream with 30% fat content
20 chocolate vermicelli (optional)
Directions
Directions
1
Prepare the cake. In a large bowl, mix the very soft butter with the spread using a spatula. Add the sweetened condensed milk and mix again until a smooth texture is obtained. Add the cereal in three batches and mix with a spatula to incorporate them well. They should be well coated with the cream.
2
Line a 22*22 cm square mold with parchment paper, allowing the paper to overhang slightly on the edges.
3
Pour the mixture and spread it evenly. Press down well to level the surface and avoid any dips inside the cake.
4
Place in the refrigerator for 1 hour and 30 minutes.
5
Prepare the icing. Bring the cream to a boil in a small saucepan.
6
At the same time, melt the chocolate cut into small pieces in the microwave in 20-30 second intervals.
7
Pour the hot cream into the chocolate in three batches, mixing well each time to incorporate. You will achieve a smooth and homogeneous mixture.
8
Pour the icing over the cake and spread it evenly with a spatula.
9
Sprinkle with chocolate sprinkles.
10
Finally, place the cake in the refrigerator for 2 hours before slicing and serving.
Notes
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EN