Baboon butt cake: A whimsical no‑bake treat with ice cream

It brings smiles to faces not only because of the taste, which undeniably makes people happy, but also because of the name. How can you not chuckle when the hostess serves "baboon butt"?

Does this dessert really resemble a baboon's behind? There are some similarities; after all, the name didn't come from nowhere. It has become so ingrained in Polish culinary culture that there's no point in arguing about comparing a monkey's rear to a dessert. We just prepare baboon butt. Sensitive individuals may stay silent about the name. I am a huge fan of this dessert, but when there are many guests at the table, I prefer to swap "butt" with "behind."

And what is baboon butt? In the animal world, it is what the name suggests. In the world of desserts, however, it's a natural phenomenon. Here, we are dealing with a beloved no-bake cake with the addition of... ice cream. Without ice cream, there is no baboon butt, so make sure you shop properly.

The base is cookie-like and simple, like in many other similar cakes. Meanwhile, the mixture surrounding the ice cream combines whipped cream, homogenised cheese, and jelly. It seems classic, simple, but ultimately, instead of a plain dessert, we can present guests with baboon butt cake. And how can you resist that?

Ingredients:

The base:

                  
• 250 grams of tea biscuits,
• 60 grams of butter.

Filling:

                                          
• 500 grams of vanilla homogenised cheese,
• 400 millilitres of double cream,
• 2 packs of lemon, pear, or grape jelly,
• 200 millilitres of boiling water,
• 4 pieces of warm ice cream cones.

Preparation:

1. Crumble the biscuits very finely and then mix them with the melted butter.
2. Spread the mixture on the bottom of a baking pan (pre-line it with baking paper or plastic wrap), then place it in the refrigerator for about 30 minutes.
3. Dissolve the lemon jelly in the boiling water and set it aside to cool down.
4. Whip the well-chilled cream until stiff. Then, gradually add spoonfuls of vanilla cheese while continuously mixing at medium speed.
5. Add the cooled (cold!) jelly to the cream at the end of whipping.
6. Place the warm ice cream cones on the cookie base. Pour the prepared mixture over them.
7. Smooth out the mixture. Put the cake in the refrigerator for about 3 hours.
8. Once the mixture has been set, you can sprinkle the baboon butt cake with chocolate shavings.