Gateau Sans Cuisson Marmiton

Gateau Sans Cuisson Marmiton

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Cheesecake sans cuisson à la pâte de spéculoos et chocolat blanc
Cheesecake sans cuisson à la pâte de spéculoos et chocolat blanc from gateaux-et-delices.com

Are you in the mood for something sweet and indulgent but don’t want to turn on the oven? Look no further than Gateau Sans Cuisson Marmiton, a delicious and easy no-bake cake recipe from the French cooking website Marmiton. This cake is perfect for those hot summer days when you want a sweet treat without the heat of the oven.

Ingredients:

  • 1 package of Petit Beurre biscuits (or similar plain cookies)
  • 3/4 cup of butter, melted
  • 1 cup of heavy cream
  • 1 cup of Nutella (or other chocolate hazelnut spread)
  • 1 cup of chopped hazelnuts (optional)

Instructions:

  1. Crush the Petit Beurre biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  2. Mix the melted butter into the biscuit crumbs until well combined.
  3. Press the biscuit mixture into the bottom of a 9-inch springform pan to create an even layer.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold in the Nutella until well combined.
  6. Spoon the Nutella mixture over the biscuit crust and spread into an even layer.
  7. Sprinkle the chopped hazelnuts over the top, if desired.
  8. Refrigerate the cake for at least 4 hours, or until firm.
  9. Serve chilled and enjoy!
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Nutritional Information:

Serving Size: 1 slice

  • Calories: 460
  • Total Fat: 36g
  • Saturated Fat: 18g
  • Cholesterol: 82mg
  • Sodium: 181mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 2g
  • Sugars: 19g
  • Protein: 5g

Cooking Time:

Preparation Time: 20 minutes

Refrigeration Time: 4 hours

Equipment:

  • Food processor or plastic bag and rolling pin
  • 9-inch springform pan
  • Bowl
  • Electric mixer or whisk
  • Spatula

Serving Suggestions:

This cake is delicious on its own, but you can also serve it with fresh berries or a dollop of whipped cream on top for an extra special treat.

Variations:

If you’re not a fan of Nutella, you can substitute any other chocolate spread or even peanut butter for a different flavor. You can also omit the hazelnuts or substitute them with other nuts like almonds or pecans.

Substitutions:

If you don’t have Petit Beurre biscuits, you can use any other plain cookies like graham crackers or digestive biscuits. You can also substitute the heavy cream with whipped topping or whipped coconut cream for a dairy-free option.

Storage:

This cake should be stored in the refrigerator and will keep for up to 3 days. You can also freeze the cake for up to a month, but be sure to wrap it tightly in plastic wrap to prevent freezer burn.

Tips:

  • Make sure to press the biscuit crust firmly into the bottom of the pan to prevent it from crumbling when you serve the cake.
  • For best results, chill the heavy cream and mixing bowl in the refrigerator for at least 30 minutes before whipping.
  • Be sure to fold in the Nutella gently to avoid deflating the whipped cream.
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Notes:

This recipe is adapted from the Gateau Sans Cuisson recipe on Marmiton.org.

Frequently Asked Questions:

Can I make this cake ahead of time?

Yes, this cake can be made up to a day in advance and stored in the refrigerator until ready to serve.

Can I use a different type of cookie for the crust?

Yes, you can use any plain cookie for the crust, like graham crackers or digestive biscuits.

Can I freeze this cake?

Yes, this cake can be frozen for up to a month. Wrap it tightly in plastic wrap to prevent freezer burn.

Personal Thoughts:

I absolutely love this Gateau Sans Cuisson Marmiton recipe! It’s so easy to make and tastes absolutely delicious. The combination of the chocolate hazelnut spread and the buttery biscuit crust is just heavenly. I also love that you can customize this recipe by using different types of cookies or nuts. I highly recommend giving this recipe a try!

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