Petit Beurre Cake Food
PETIT BEURRE CAKE
Make and share this Petit Beurre Cake recipe from Food.com.
Provided by Chef IVANA
Categories Dessert
Time P1DT1h
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate on steam.
- Mix together margarine and powdered sugar until foamy add 8 yolks and melted chocolate.
- In bigger bowl, mix white of egg (it must be mixed well).
- Combine chocolate mix and white of egg mix until it's mixed well.
- Take baking pan (covered with kitchen paper) and put 1st layer: soak Petit Beurre in coffee and put one by another until cover bottom. 2nd layer is chocolate mix then again soaked Petit Beurre, chocolate mix and finally Petit Beurre. It should be 3 layers of Petit Beurre and 2 of chocolate mix between them.
- Put cake in freeze over night. When you take it from freezer, cover baking pan with serving tray and upside down. Remove kitchen paper and decorate with whipped cream.
Nutrition Facts : Calories 650.9, Fat 34.6, SaturatedFat 11.2, Cholesterol 169.2, Sodium 297.8, Carbohydrate 86.4, Fiber 3.3, Sugar 78.8, Protein 7.9
PETIT BEURRE NO-BAKE LAYER CAKE
My kids love helping out with this cake--and we all love eating it! It's best after sitting for a day.
Provided by GalicioBocharit
Categories Cheesecake
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the cream:
- In a double boiler, melt chocolate and mix in the 5 tablespoons sugar ,the milk, cocoa powder, instant coffee granules and butter.
- Remove from the heat and mix in the yolks and then the cheese until consistent and creamy.
- In a separate bowl, beat egg whites until stiff, then gradually add the 100g sugar until shiny. Gently fold in the chocolate cream.
- Dip biscuits in milk/wine/liqueur and place in a Pyrex pan. Spread on the chocolate cream and repeat for two more layers.
- Add grated milk chocolate on top to make the cake more decorative.
Nutrition Facts : Calories 145.8, Fat 12, SaturatedFat 7.3, Cholesterol 53.4, Sodium 70.4, Carbohydrate 10.4, Fiber 1.1, Sugar 8.3, Protein 2
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- Soften the butter into the microwave for 30 sec. In order to work with the butter, it should be soft, but not melted. If you don’t have a microwave, leave the butter out of the fridge, at a warm place overnight.
- To prepare the cream for the chocolate biscuit cake, add into a bowl the icing sugar, the cocoa powder, the vanilla extract, the 1/3 of the cognac and the eggs. Stir in the softened butter and whisk, until the ingredients combine and the mixture is smooth and creamy. If you like, you can substitute cognac with orange juice for the cream. In that case use 3 tbsps orange juice.
- Place a round cake tin (without a bottom) on a serving tray. (It is better for the cake tin to be bottomless, so that you can remove it, before serving the biscuit cake.)
- Assemble the biscuit cake. Layer some of the biscuits to form the bottom of the biscuit cake; break them, if needed, to fill the holes. With a cooking brush, sprinkle the biscuits with cognac (or orange juice). Top the biscuits with a thin layer of the cocoa cream and smooth out with a spatula. Repeat the same, until you have used all the cream and end with a layer of biscuits. You can make as many layers as you like, depending on how thick you want the cream to be. If you prefer the biscuits to be soft, you can sprinkle them with some water.
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