Petit beurre cake with vanilla and raspberry

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45min

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Petit beurre cake with vanilla buttercream and raspberry coulis... A colorful dessert for any festive table, according to the recipe!

Petit beurre cake with vanilla buttercream and raspberry coulis... A colorful dessert for any festive table, according to the recipe!
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Ingredients

What do you need?

Quantity: 6p

45 petit beurre cookies
Quick buttercream
200 g butter at room temperature
180 g icing sugar
1 vanilla pod
1 egg yolk

Coulis
300 g frozen raspberries, thawed
200 ml fresh orange juice
4 tbsp rose water or orange blossom water
2 to 3 tbsp honey to taste

45 petit beurre cookies
Quick buttercream
200 g butter at room temperature
180 g icing sugar
1 vanilla pod
1 egg yolk

Coulis
300 g frozen raspberries, thawed
200 ml fresh orange juice
4 tbsp rose water or orange blossom water
2 to 3 tbsp honey to taste
Preparation method

How do you make this?

Put the butter, icing sugar, egg yolk, and vanilla seeds in a large bowl or food processor. Mix for at least 5 minutes until it is nice and soft and creamy, then put it in a piping bag. Put the raspberries, orange juice, honey, and rose water in a tall measuring cup and blend finely with an immersion blender, then strain.

Now we are going to build: dip 6 cookies in the coulis each time and make a rectangle on a flat surface: a plate, a dish, or a wooden board. Pipe lines of buttercream on top, and repeat again with 6 dipped cookies that you gently but firmly press on top. For the top layer, I used a star-shaped piping tip and piped lengthwise for a neat result, but feel free to get creative.

Let it set for at least 4 hours in the refrigerator. Cut the cake with a warm knife that you dip in boiling water each time and then wipe clean.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.