Coffee Liqueur Gateau Recipe

Name: Coffee Liqueur Gateau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces brazil nuts; 2/3 cup blanched almond; 2 3/4 ounces hazelnuts; 2 tablespoons all-purpose flour; 3/4 cup superfine sugar or 3/4 cup caster sugar, divided; 7 egg whites; 1/4 cup Tia Maria or 1/4 cup Kahlua; Coffee Cream; 6 1/2 ounces butter; 1 cup dark chocolate, melted; 2 -3 teaspoons confectioners' sugar; 2 teaspoons warm water; 3 -4 teaspoons instant coffee powder; Small Chocolate Buttons (to decorate top of cake); 5 ounces dark chocolate melts; sifted confectioners' sugar, to dust

Servings: persons

4 ounces brazil nuts
2/3 cup blanched almond
2 3/4 ounces hazelnuts
2 tablespoons all-purpose flour
3/4 cup superfine sugar or 3/4 cup caster sugar, divided
7 egg whites
1/4 cup Tia Maria or 1/4 cup Kahlua
Coffee Cream
6 1/2 ounces butter
1 cup dark chocolate, melted
2 -3 teaspoons confectioners' sugar
2 teaspoons warm water
3 -4 teaspoons instant coffee powder
Small Chocolate Buttons (to decorate top of cake)
5 ounces dark chocolate melts
sifted confectioners' sugar, to dust

1
Preheat oven to 350F degrees. Lightly grease an 8-inch round cake pan. Line the base and sides with parchment paper.
2
Place the nuts on a baking tray and roast for 5-10 minutes, or until golden. Rub the nuts vigorously in a clean dish towel to remove hazelnut skins. Place the nuts in a food processor and process until finely ground.
3
Transfer the ground nuts to a large bowl. Add in flour and 1/2 cup of the sugar. Mix well.
4
In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining sugar, beating until the mixture is thick and glossy and the sugar is dissolved.
5
Fold the nut mixture, a third at a time, into the egg mixture using a metal spoon. Spoon the mixture into the cake pan and smooth the surface.
6
Bake for 35-40 minutes, or until top springs back when touched. Allow to cool in the pan.
7
Make the Coffee Cream: Combine the water and coffee in a small container or mug. In a small mixing bowl, beat the butter until light and creamy. Gradually pour in the melted chocolate, beating until well combined. Add in the confectioners sugar and the combined water and coffee. Beat until smooth.
8
Assemble the Gateau: Turn the cake onto a flat working surface. Using a sharp serrated knife, carefully cut the cake horizontally into three layers. Use the top layer as the base of the gateau.
9
Brush the first layer with half of the liqueur. Spread with one fifth of the coffee cream.
10
Place the second cake layer on top. Brush with the remaining liqueur and spread with one quarter of the remaining coffee cream. Place the remaining layer on top.
11
Spread top and sides of the cake with the remaining coffee cream.
12
Decorate the top of the cake with the chocolate buttons (if using). Dust the top of the cake with the confectioners sugar.
13
Refrigerate for 1 hour, or until firm.
14
NOTE (If you want to make the chocolate buttons for the top of the cake): Make chocolate buttons by melting 5 oz chocolate melts. Line two baking trays with baking paper. Place half the chocolate in an icing bag. Pipe small chocolate buttons onto the trays. Tap the trays lightly to flatten the buttons. Allow them to set. Peel off paper and use them to decorate the cake.

1699

kcal

Calories

104

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces brazil nuts, 2/3 cup blanched almond, 2 3/4 ounces hazelnuts, 2 tablespoons all-purpose flour, and more.

Yes, Coffee Liqueur Gateau falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coffee Liqueur Gateau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions