Gâteau sans cuisson goût snickers le zellige
Gâteau sans cuisson goût snickers 😋😋😋 le zellige is a medium French recipe that serves 12. 350 calories per serving. Recipe by Food'ell By Fatma on YouTube.
Prep: 55 min | Cook: 3 hrs | Total: 4 hrs 15 min
Cost: $17.10 total, $1.43 per serving
Ingredients
- 1000 g Roasted Peanuts (coarsely ground; use roasted peanuts for authentic crunch)
- 350 g Granulated Sugar (for caramel; fine white sugar works best)
- 400 ml Heavy Cream (40 cl whole milk cream, pre‑heated to avoid thermal shock)
- 50 g Unsalted Butter (cut into cubes, softened)
- 200 g Milk Chocolate (good quality, meltable; break into pieces before melting)
- 200 g White Chocolate (good quality, meltable; break into pieces before melting)
Instructions
Prepare the caramel‑peanut filling
In a saucepan over low heat, melt the granulated sugar until it turns a deep amber caramel. Carefully pour the pre‑heated cream in 2‑3 batches, stirring continuously to avoid splatter. Once smooth, add the butter cubes, stir until fully incorporated, then remove from heat.
Time: PT10M
Combine peanuts with caramel
Place the roasted peanuts in a food processor and pulse until coarsely ground. Transfer to a mixing bowl and fold the warm caramel into the peanuts until a sticky, cohesive filling forms.
Time: PT5M
Line the mold and add the filling
Line the 23 cm round baking mold with parchment paper. Spoon the peanut‑caramel filling into the mold, spreading evenly with the back of a spoon. Tap the mold gently on the counter to level the surface.
Time: PT5M
Melt the milk chocolate
Break the milk chocolate into pieces and melt it either in the microwave in 20‑second bursts, stirring between bursts, or using a double boiler. Stir until completely smooth.
Time: PT5M
Add the milk‑chocolate layer
Pour the melted milk chocolate over the caramel‑peanut base, spreading quickly with a spatula to create an even layer. Allow the cake to set at room temperature until the chocolate is firm (about 1 hour 30 minutes).
Time: PT5M
Flip the cake
Place a flat plate on top of the mold, then invert the cake onto a second plate so the milk‑chocolate layer is now the bottom. Gently lift the mold away.
Time: PT5M
Melt the white chocolate
Repeat the melting process with the white chocolate, ensuring it stays below 45 °C and is completely smooth.
Time: PT5M
Add the white‑chocolate top layer
Pour the melted white chocolate over the exposed side of the cake, spreading evenly. Let it set at room temperature for another 1 hour 30 minutes.
Time: PT5M
Create decorative chocolate lines
Fill a small pipette or squeeze bottle with a little melted milk chocolate. Pipe irregular back‑and‑forth lines over the white‑chocolate surface. Using a long knife, drag horizontally from right to left, then repeat from left to right to create a marbled mille‑feuille effect.
Time: PT10M
Final set and cutting
Allow the fully decorated cake to rest for an additional 1 hour 30 minutes at room temperature to ensure all layers are firm. Using a sharp knife, cut the cake into 1‑2 cm thick horizontal slices, then cut each slice diagonally to form diamond‑shaped pieces.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Peanuts, Milk, Soy (in chocolate)
Ingredient Substitutions
- Instead of Roasted Peanuts: Almonds, Cashews
- Instead of Granulated Sugar: Caster sugar
- Instead of Heavy Cream: Half‑and‑half, Full‑fat milk
- Instead of Unsalted Butter: Margarine
- Instead of Milk Chocolate: Dark chocolate (70 % cocoa)
- Instead of White Chocolate: White chocolate chips
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk or Wooden Spoon
- Baking Mold (round, 23 cm)
- Parchment Paper
- Microwave or Double Boiler
- Spatula
- Knife for Marbling
- Pipette or Squeeze Bottle (optional)
- Two Flat Plates (for flipping)
- Kitchen Scale
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Caramel must reach a deep amber color without burning
- Pre‑heat the cream before adding to caramel to avoid splattering
- Allow each chocolate layer to fully set before flipping or adding the next layer
- Marbling lines should be applied while the white chocolate is still glossy
Chef Tips from the Video
- Use a kitchen torch to gently warm the white‑chocolate surface before piping for smoother lines
- For extra crunch, toast the peanuts lightly before grinding
- Temper the chocolate for a glossy finish and snap when broken
Troubleshooting
Caramel hardens too quickly and becomes grainy
Re‑heat gently and add a splash more pre‑heated cream while stirring
Chocolate layer cracks or separates
Ensure the previous layer is completely set and at room temperature before pouring the next layer; work in a cool, dry environment
Marbling lines melt into the white chocolate
Apply the decorative lines within 5‑10 minutes of pouring the white chocolate while it is still glossy but not too hot
Storage
Refrigerator: Store in an airtight container for up to 5 days; bring to room temperature before serving.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator overnight.
Room temperature: Can sit at room temperature for up to 2 days if covered.
Make-Ahead Tips
- Prepare the caramel‑peanut filling a day ahead and keep refrigerated; bring to room temperature before assembling
- Melt both chocolates in advance and keep them in a warm water bath for quick pouring
- The cake can be fully assembled and stored in the fridge; let it come to room temperature before serving
Frequently Asked Questions
What is the cultural significance and history of the Three‑Layer Chocolate Peanut Caramel Cake (Célines) in French patisserie?
While not a traditional French classic, the cake reflects modern French patisserie’s love for layered textures and bold chocolate flavors. It draws inspiration from mille‑feuille techniques and the popular “candy‑bar” aesthetic that has become fashionable in contemporary French cafés.
What are the traditional regional variations of layered chocolate cakes in French cuisine?
In France, classic layered cakes include the Opéra cake (coffee‑and‑chocolate layers) and the Gâteau Saint‑Honorat (almond and chocolate). Some regions add hazelnuts or praline, but a peanut‑caramel core is a modern twist rather than a historic regional version.
How is the Three‑Layer Chocolate Peanut Caramel Cake (Célines) traditionally served in French cafés?
It is typically presented on a simple white plate, sliced into elegant diamond pieces, and served at room temperature. A dusting of powdered sugar or a side of fresh berries is sometimes added for contrast.
What occasions or celebrations is the Three‑Layer Chocolate Peanut Caramel Cake (Célines) associated with in French culture?
Because of its striking appearance, it is popular for birthdays, bridal showers, and café dessert menus. Its rich chocolate profile also makes it a favorite for holiday gatherings such as Noël or Nouvel An.
What makes the Three‑Layer Chocolate Peanut Caramel Cake (Célines) special or unique in French dessert tradition?
The combination of a crunchy peanut‑caramel core with contrasting milk and white chocolate layers, plus the hand‑drawn marbled lines, creates a visual and textural experience that goes beyond classic French layered cakes, blending international flavors with French technique.
What are the most common mistakes to avoid when making the Three‑Layer Chocolate Peanut Caramel Cake (Célines) at home?
Common errors include burning the caramel, adding cold cream to hot caramel (causing splatter), flipping the cake before the chocolate fully sets, and applying decorative lines after the white chocolate has hardened. Following the timing and temperature cues in the recipe prevents these issues.
Why does this recipe use pre‑heated cream when making the caramel instead of adding it cold?
Pre‑heating the cream reduces the temperature shock that can cause the caramel to seize or splatter violently. It creates a smoother, glossy caramel that mixes evenly with the peanuts.
Can I make the Three‑Layer Chocolate Peanut Caramel Cake (Célines) ahead of time and how should I store it?
Yes. You can prepare the caramel‑peanut filling a day ahead and keep it refrigerated. After assembling the full cake, store it in an airtight container in the refrigerator for up to five days, allowing it to come to room temperature before serving.
What texture and appearance should I look for when the caramel‑peanut filling is ready?
The filling should be sticky and glossy, clinging to the peanuts but still pourable enough to spread. It will look thick and amber‑brown, and when pressed it should hold together without crumbling.
How do I know when the milk‑chocolate layer is fully set before flipping the cake?
Touch the surface lightly; it should feel firm and no longer tacky. The chocolate will have a slight sheen and will not leave an imprint when pressed with a fingertip. This usually takes 1 hour 30 minutes at room temperature.
What does the YouTube channel Food'ell By Fatma specialize in?
The YouTube channel Food'ell By Fatma specializes in easy‑to‑follow, visually appealing dessert recipes that blend classic French techniques with modern flavor twists, often featuring step‑by‑step demonstrations and practical kitchen tips.
How does the YouTube channel Food'ell By Fatma's approach to French dessert cooking differ from other French cooking channels?
Food'ell By Fatma focuses on approachable home‑cooking with minimal equipment, emphasizes clear visual cues, and often incorporates unconventional ingredients like peanuts or caramel to create fresh takes on traditional French pastries, whereas many other channels stick to classic recipes.
Last updated: September 6, 2026
