~ Level: medium ~ Time: 45 mins ~ Budget: cheap.
This has been my favourite cake since I was little, so my mom always made it for me on my birthday. It's a delicious buttery cake that can be served on any festivity. And on top of that it's typically Belgian! Also, no oven necessary :)
Petit beurre cake
Ingredients
250g butter, room temperature
250g icing sugar
140g milk chocolate
6 egg yolks
3 egg whites
400g petit beurre biscuits
1 bowl of strong coffee, cooled down
Method
Start by melting the chocolate in a cup in the microwave, and beating the egg whites with a hand mixer in a medium sized bowl. Set both aside.
In a big bowl, beat the butter with the hand mixer or a stand mixer until almost white. Slowly add the icing sugar, then the cooled off, melted chocolate and the egg yolks. Lastly fold in the beaten egg whites with a wooden spoon or a whisk.
Now that the buttercream is prepared, it's time to start building the cake. On a tray, layer 2x5 biscuits after dipping the bottom in coffee for about 2 seconds. Then spread a layer of buttercream on top. Place another layer of biscuits, then another layer of butter cream. Go on like this for 4 or 5 layers. End with a layer of buttercream. If there is any left, use it to cover up the sides. Finally, sprinkle the top with chocolate sprinkles.
Let the cake sit overnight in a cool, dry place. Cut up in squares before serving.
Wine pairing
I found that Marsala is a great match for this cake. It brings out vanilla and toffee notes in the cake, and with its aromas of stewed apricot and honey it gives an extra dimension to this dessert.
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