Petit Beurre Cake
Indulge in the simplicity and nostalgia of the delightful Petit Beurre Cake, a no-bake dessert that seamlessly layers softened Petit Beurre biscuits with a luscious chocolate buttercream. This irresistible treat comes together in just 20 minutes, requiring no oven time, making it the perfect quick dessert for any occasion. Each layer of milk-dipped biscuits is generously coated with a smooth blend of cocoa, powdered sugar, and creamy butter, creating a dessert that’s rich yet light. A delicate dusting of grated dark chocolate on top adds an elegant finishing touch. Ideal for make-ahead entertaining, this no-fuss refrigerator cake becomes even more flavorful as it chills and sets. Whether for a casual gathering or a special celebration, Petit Beurre Cake is a crowd-pleasing choice that captures the charm of classic European desserts.
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Ingredients
- 300 grams Petit Beurre biscuits
- 250 ml whole milk
- 200 grams unsalted butter
- 150 grams powdered sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 50 grams dark chocolate (optional, for garnish)
Directions
Step 1
Prepare the chocolate buttercream by creaming the butter and powdered sugar together in a mixing bowl until light and fluffy.
Step 2
Add the cocoa powder and vanilla extract to the butter-sugar mixture, and mix until fully combined. Set aside.
Step 3
Pour the milk into a shallow dish or bowl. This will be used to briefly dip the Petit Beurre biscuits.
Step 4
Line a rectangular serving dish or cake platter with parchment paper (optional for easier serving).
Step 5
Dip each biscuit into the milk for 1-2 seconds, ensuring it is slightly softened but not soggy. Lay the biscuits in a single layer on the serving dish to form the base of the cake.
Step 6
Spread a thin, even layer of chocolate buttercream over the biscuit layer using a spatula. Repeat the process of dipping the biscuits, layering them on top of the buttercream, and spreading another layer of cream.
Step 7
Continue layering until all the biscuits and buttercream are used, finishing with a buttercream layer on top.
Step 8
Optional: Grate or shave dark chocolate over the top layer for garnish.
Step 9
Cover the cake with cling film and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set and meld together.
Step 10
Slice and serve chilled. Enjoy your Petit Beurre Cake!
Nutrition Facts
| Serving size | (977.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3844.1 |
| Total Fat 244.2g | 0% |
| Saturated Fat 140.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 473.8mg | 0% |
| Sodium 1338.1mg | 0% |
| Total Carbohydrate 425.9g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 239.9g | |
| Protein 33.3g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 491.3mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1219.6mg | 0% |
Source of Calories