Peanut Brittle and Liqueur Gateau


This is a dessert of note!  I keep on calling it a dessert, but its a cake ! So is it a cake dessert? Cake can be for dessert… Whatever…, it is …de..lish…ious !!!  It is not a rich or heavy dessert at all (I am calling it a dessert), it is just heavenly.  It almost just melts in your mouth with its silkiness and with the subtle hint of the Frangelica liqueur I added. The liqueur is absolutely optional.  I have made this gateaux, with and without the liqueur, and it is equally as delicious.  So, on that alone, this gateau is ideal for any occasion and always is a huge hit for dinner parties.

The entire preparation may seem a little time consuming, and the recipe may look involved, but it’s really not that bad, and trust me, it is soooo worth it.


This cake does not rise much at all, there is no raising agent in it at all, so when you do bake this, don’t be alarmed…this is how it is supposed to be. Cutting the cake into the three layers does look tricky as well, but if you measure the side of your cake (mine was a little over three centimeters) I stuck a tooth pick in at one centimeter, and then at two centimeters, and worked my way round the entire cake at intervals, sticking in toothpicks, then cutting is a breeze, and my layers are equal.


Peanut Brittle Gateau

Preparation time:  1 hour 30 minutes

Cooking time:  40 minutes

Total time:  2 hour 10 minutes


3  jumbo sized, free-range eggs, at room temperature

90 grams white sugar

5 millilitres vanilla extract

90 grams cake wheat flour, sifted

45 grams butter, melted and cooled

For the Sugar Cream:

125 grams white sugar

125 millilitres of water

5 millilitres of vanilla extract

50 millilitres of Frangelica liqueur (optional)

For the Butter Cream:

100 grams white sugar

90/100 millilitres of water

4 jumbo sized, free range egg yolks, at room temperature

250 grams butter, at room temperature

5 millilitres vanilla extract

300 grams of peanut brittle, crushed

100 grams of caramel or milk chocolate, melted


If possible, 3 cardboard/paper plates.

Preheat oven at 165 degrees C (fan oven)/175 degrees C (Conventional) / 347 degrees F.

Grease and line a 20 centimeter round spring form cake tin.

Dust with a little flour, and discard any extra flour there may be in the cake tin.

For the cake:

With an electric hand beater on high-speed, beat the eggs and sugar together until thick. This will take about 20 minutes.  Then do the wooden spoon test, where you submerge the wooden spoon into the mixture, remove, and then with your finger, draw a line in the middle of the mixture, if it stays separate on either side, it is thick enough.

Then beat in the vanilla extract.

With the sifted flour; this is done in three stages.  Firstly pour a little flour over the egg mixture and fold in quickly, then repeat this once more, again folding in quickly, and on the last batch of flour, add the cooled melted butter, and again fold in quickly.

Pour into the greased and lined spring form cake tin and place in the preheated oven for 40 minutes (fan oven) and about 30 minutes (Conventional).

Remove from oven and allow to cool in the cake tin for about 5 minutes and then remove and place on a cooling rack.

For the Sugar Syrup:

Heat the sugar and water in a small saucepan and stir until the sugar is completely dissolved.

Then allow to boil for 1 minute (without stirring, as this can cause sugar crystals to form) and then remove from the heat.

Add the vanilla extract and liqueur, and stir lightly to mix through and set aside to cool.

For the Butter Cream:

Whilst stirring continually, heat the sugar and water in a small saucepan until the sugar has dissolved. Allow to simmer until the sugar reaches the ‘soft ball’ stage.  This could take up to 20 minutes.  (The ‘soft ball’ stage, is when a drop of syrup is dropped into cold water, and when pressed together a ‘soft ball’ is formed).

With an electric hand beater, beat the egg yolks until just mixed and then add the syrup mixture in a steady stream.  Beat for about 5 minutes on high speed until mixture is thick and forms like a creamy mousse.  Set aside and allow to cool.

In a separate medium-sized bowl, beat the butter with an electric hand beater until light and fluffy. Fold the light fluffy butter into the cooled egg mixture.

Then, beat in the vanilla extract and half of the crushed peanut brittle.

To assemble the Peanut Brittle Gateau:

Cut the cake into three even horizontal layers and place on cardboard/paper plates.  (This makes it easier to side each thin layer of cake onto the other)

Brush each layer on the cut side, with a generous amount of the sugar syrup.

With the bottom layer, spread the butter cream over the sugar syrup, and then place the middle layer of cake on top, covering this layer with butter cream over the sugar syrup.  Then place the third layer of cake on top.  Spread the balance of the butter cream around the sides of the cake and with the help of a knife and a teaspoon put some of the crushed peanut brittle around the sides.

With the cooled melted chocolate, carefully spread it over the top of the cake and add some crushed peanut brittle over the top and decorate.

Place the gateau in the refrigerator.

Allow the gateau to reach room temperature when ready to serve.

Enjoy 🙂




2 thoughts on “Peanut Brittle and Liqueur Gateau

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