Le gâteau sans cuisson qui va faire fureur à l’Aïd
Le gâteau sans cuisson qui va faire fureur à l’Aïd 🌙 is a easy North African recipe that serves 8. 350 calories per serving. Recipe by Cookzina Channel on YouTube.
Prep: 32 min | Cook: 20 min | Total: 1 hr 2 min
Cost: $11.70 total, $1.46 per serving
Ingredients
- 200 g Unsalted Peanuts (raw, not salted; toasted in pan or oven)
- 200 g Petit Beurre Biscuits (crushed into fine crumbs; any plain butter biscuit works)
- 2 tbsp Sesame Seeds (lightly toasted)
- 200 g Sweetened Condensed Milk (acts as binder; can substitute with honey for less sweetness)
- 200 g Dark Chocolate (70% cocoa, chopped)
- 1 tbsp Vegetable Oil (helps chocolate melt smoothly)
- 100 g White Chocolate (optional, for marbling effect; chopped)
Instructions
Toast the peanuts
Heat a dry frying pan over medium heat and add the raw peanuts. Stir continuously for about 5 minutes until golden and fragrant. Transfer to a plate to cool.
Time: PT5M
Toast the sesame seeds
In the same pan, add the sesame seeds and toast over low‑medium heat for 5‑6 minutes, shaking the pan frequently until they turn light brown and aromatic.
Time: PT6M
Grind peanuts coarsely
Place the cooled peanuts in the food processor and pulse until they are broken into small pieces with some texture; avoid turning them into a fine powder.
Time: PT2M
Crush the biscuits
Add the petit beurre biscuits to the processor and pulse until you obtain a fine crumb.
Time: PT2M
Combine dry ingredients
In a large mixing bowl, combine the crushed peanuts, biscuit crumbs, and toasted sesame seeds. Mix with a wooden spoon to distribute evenly.
Time: PT3M
Add the binder
Pour the sweetened condensed milk over the dry mixture and stir quickly until a sticky, cohesive dough forms. If the mixture feels too dry, add an extra tablespoon of condensed milk; if too wet, add a bit more biscuit crumbs.
Time: PT3M
Prepare the tray
Line a rectangular baking tray with parchment paper, letting the paper hang over the edges for easy removal later.
Time: PT1M
Spread the base layer
Transfer the dough onto the parchment and, using a wooden spoon or your hands, press it into an even slab about 1 cm thick. Smooth the surface with a rolling pin or the back of a spoon.
Time: PT2M
Melt dark chocolate
Place the chopped dark chocolate and 1 tbsp vegetable oil in a saucepan over low heat. Stir continuously until fully melted and smooth.
Time: PT3M
First chocolate coating
Pour half of the melted dark chocolate over the base layer and spread evenly with an offset spatula to create a smooth surface.
Time: PT2M
Set the first side
Place the tray in the freezer for 10 minutes to firm the chocolate.
Time: PT10M
Second chocolate coating
Remove from freezer, flip the cake onto the parchment side, and repeat step 9‑10 with the remaining dark chocolate.
Time: PT5M
Marble effect with white chocolate
Melt the white chocolate (no oil needed) in a microwave or saucepan. Using a squeeze bag or a spoon, drizzle thin lines over the dark‑chocolate surface and use a toothpick to swirl for a marbled pattern.
Time: PT5M
Final set
Return the cake to the freezer for another 10 minutes until the white chocolate is firm.
Time: PT10M
Cut and serve
Lift the cake using the overhanging parchment, place on a cutting board, and cut into 8 equal rectangles or squares.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Peanuts, Milk, Wheat, Sesame
Ingredient Substitutions
- Instead of Unsalted Peanuts: Almonds, Cashews
- Instead of Petit Beurre Biscuits: Speculoos, Digestive biscuits
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Sweetened Condensed Milk: Honey, Maple syrup
- Instead of Dark Chocolate: Milk chocolate, Semi‑sweet chocolate
- Instead of Vegetable Oil: Coconut oil, Butter
- Instead of White Chocolate: Milk chocolate, Ruby chocolate
Equipment Needed
- Frying Pan
- Food Processor or Blender
- Mixing Bowl
- Wooden Spoon
- Saucepan
- Baking Tray or Rectangular Dish
- Parchment Paper
- Freezer
- Knife
Critical Steps — Do Not Skip
- Toasting peanuts and sesame seeds to develop flavor
- Not over‑grinding peanuts – keep some texture
- Achieving the right binding consistency with condensed milk
- Ensuring the chocolate coating is smooth and fully set before flipping
Chef Tips from the Video
- Use unsalted, raw peanuts for the best flavor after toasting.
- Lightly toast sesame seeds just until fragrant; over‑toasting makes them bitter.
- A high‑quality dark chocolate (70% cocoa) gives a richer taste and smoother finish.
- For an ultra‑smooth surface, roll the base layer with a rolling pin on parchment before adding chocolate.
Troubleshooting
Mixture is too dry and crumbly.
Add 1‑2 more tablespoons of sweetened condensed milk and mix until the dough sticks together.
Mixture is too wet and spreads.
Incorporate additional crushed petit beurre biscuits, a tablespoon at a time, until the consistency firms.
Chocolate coating cracks or looks grainy.
Re‑heat the chocolate gently over low heat or in short microwave bursts, stirring until smooth, then re‑apply.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.
Room temperature: Not recommended beyond 2 hours; chocolate may melt.
Make-Ahead Tips
- Prepare the base layer and keep it refrigerated; add chocolate coating just before serving.
- Chocolate coating can be made up to 24 hours ahead and stored in the freezer.
Frequently Asked Questions
What is the cultural significance and history of the No‑Bake Peanut & Petit Beurre Marble Cake in North African cuisine?
The cake, known locally as “gâteau lige” or “gâteau sneakers,” is a popular festive treat in Algeria and Tunisia, often served at birthdays and holidays. Its origins lie in the post‑war era when inexpensive biscuits and peanuts were combined with condensed milk to create a quick, indulgent dessert without an oven.
What are the traditional regional variations of the No‑Bake Peanut & Petit Beurre Marble Cake in North African cuisine?
In some regions the base biscuits are swapped for speculoos or maamoul crumbs, and sesame seeds may be omitted. Others drizzle white chocolate or use milk chocolate instead of dark for a sweeter profile. Some families add a pinch of orange blossom water for extra aroma.
How is the No‑Bake Peanut & Petit Beurre Marble Cake traditionally served in Algerian celebrations?
It is typically cut into small rectangular pieces and presented on a decorative platter, often accompanied by tea or coffee. The cake is served chilled, allowing the chocolate coating to stay firm and the interior to stay soft and crumbly.
What occasions or celebrations is the No‑Bake Peanut & Petit Beurre Marble Cake traditionally associated with in North African culture?
The cake is a staple at birthdays, Eid celebrations, family gatherings, and school parties. Its easy preparation and no‑bake nature make it ideal for large groups and festive settings.
What makes the No‑Bake Peanut & Petit Beurre Marble Cake special or unique in North African cuisine?
Its unique combination of crunchy peanuts, buttery biscuit crumbs, and a glossy chocolate‑marble finish creates contrasting textures that are rare in traditional North African desserts, which are usually syrup‑based or baked.
What are the most common mistakes to avoid when making the No‑Bake Peanut & Petit Beurre Marble Cake at home?
Common errors include over‑toasting the peanuts (they become bitter), grinding the peanuts into a fine powder (you lose the crunch), using too much condensed milk (the cake becomes soggy), and not chilling the chocolate layers long enough, which leads to a messy finish.
Why does this No‑Bake Peanut & Petit Beurre Marble Cake recipe use sweetened condensed milk instead of regular milk or cream?
Sweetened condensed milk provides both sweetness and a thick, sticky consistency that binds the dry ingredients without adding extra water, which is essential for a firm, sliceable no‑bake cake.
Can I make the No‑Bake Peanut & Petit Beurre Marble Cake ahead of time and how should I store it?
Yes, you can prepare the base and chocolate layers up to 24 hours in advance. Keep the assembled cake wrapped in plastic and refrigerated; for longer storage, freeze it in an airtight container and thaw in the fridge before serving.
What texture and appearance should I look for when the No‑Bake Peanut & Petit Beurre Marble Cake is done?
The base should be firm yet slightly crumbly, and the chocolate coating must be glossy, smooth, and fully set. After chilling, the cake should slice cleanly without the chocolate cracking or the interior falling apart.
What does the YouTube channel Cookzina Channel specialize in?
The YouTube channel Cookzina Channel focuses on easy, family‑friendly recipes from various cuisines, emphasizing quick techniques, minimal equipment, and step‑by‑step visual guides for home cooks.
How does the YouTube channel Cookzina Channel's approach to North African cooking differ from other cooking channels?
Cookzina Channel blends traditional North African flavors with modern, no‑bake or shortcut methods, making classic dishes like the gâteau lige accessible to beginners, whereas many other channels stick to more elaborate, oven‑based preparations.
Last updated: September 6, 2026
