How long should the Petit Beurre cake set in the refrigerator?

It is best to let the Petit Beurre cake set in the refrigerator for at least 4 hours before serving. For a firmer texture, you can also let it set overnight.

How can you decorate the Petit Beurre cake?

You can decorate the Petit Beurre cake with chocolate shavings, whipped cream, berries, or pieces of fruit. It is also possible to make a glaze from powdered sugar and water or lemon juice and pour it over the cake.

Does the Petit Beurre cake need to be baked?

No, the Petit Beurre cake does not need to be baked. It is a no-bake cake that sets in the refrigerator.

Which butter is best to use for petit beurre cake?

For a classic petit beurre cake, it's best to use soft, unsalted butter at room temperature.

Petit Beurre Cake Recipe

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20min

•

Easy

Scents and tastes from our childhood, lovely aren't they? If there's one dessert that brings young and old to the table immediately, it's a homemade buttercream cake. With this simple recipe for petit beurre cake, you can conjure up pure nostalgia in no time. Making biscuit cake with the kids on a Wednesday afternoon is pure fun. Whether you choose the traditional coffee version or a festive petit beurre cake with raspberry, success is guaranteed.

Scents and tastes from our childhood, lovely aren't they? If there's one dessert that brings young and old to the table immediately, it's a homemade buttercream cake. With this simple reci ...

Ingredients

What do you need?

Quantity: 4P

1 pack of Petit Beurre cookies
300 g butter at room temperature
250 g powdered sugar
2 vanilla pods
1 egg yolk
Pinch of salt
300 ml very strong coffee cooled
Chocolate sprinkles and cocoa powder for finishing

Preparation method

How do you make this?

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Brew strong coffee, pour it into a bowl and let it cool.

Put the butter, pinch of salt, vanilla seeds, egg yolk, and powdered sugar in a large bowl and beat until light and fluffy for about 5 minutes.

Take a cake holder, a board with aluminum foil, or a flat plate.

Take 4 cookies and stick them together with some cream, spaced apart, on the plate; you can choose whether you want to make individual, square, or rectangular shapes.

Put the cream in a piping bag with a fine star nozzle, or spread it with a butter knife.

Pipe a thin layer onto the 4 cookies.

Dip each cookie in the coffee and gently press them onto the cream.

Repeat until the cookies are used up.

Finish off the top with some dollops of cream and sprinkle with chocolate sprinkles and cocoa powder.