Petit Beurre Biscuit Cake

Petit Beurre Biscuit Cake – A Simple and Delicious Delight

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 12

History and Story
The Petit Beurre biscuit cake is one of those recipes that brings nostalgia and comfort, especially appreciated by children but also by adults seeking sweet memories. This cake combines the crunchy texture of the biscuits with a smooth cream, creating a delicious combination that delights any palate. Its roots lie in the tradition of simple, accessible desserts, but with a strong taste impact. It is easy to prepare and requires common ingredients, making it perfect for moments when we want to surprise the family with something sweet but quick to make.

Ingredients

For the base:
- 6 eggs (fresh, preferably from free-range hens)
- 250 g sugar (brown sugar for a more caramelized taste)
- 200 g flour (white wheat flour)
- 1 packet baking powder (15 g)
- Zest of one lemon (for a fresh aroma)
- 1 teaspoon rum essence (or vanilla extract)
- 200 g Petit Beurre biscuits
- 100 g coconut (optional, for decoration)
- 4 tablespoons water
- 4 tablespoons oil (sunflower oil or canola oil)

For the cream:
- 2 packets of vanilla pudding (or 2 boxes of instant pudding)
- 6 tablespoons sugar (you can adjust according to preferences)
- 600 ml cold milk (whole milk for a richer cream)

For the syrup:
- 1 cup water (250 ml)
- 3 tablespoons sugar (white or brown sugar, depending on preferences)
- 1 teaspoon rum essence (or vanilla)

Step-by-Step Preparation

1. Preheating the oven
Start by preheating the oven to 180 degrees Celsius. Make sure you have a 30x20 cm baking tray, which you can grease with a little oil or line with baking paper to prevent sticking.

2. Preparing the base
- In a large bowl, beat the egg yolks with the sugar, water, oil, lemon zest, and rum essence. Use an electric mixer to obtain a homogeneous and fluffy mixture.
- In another bowl, beat the egg whites until foamy. When they start to stiffen, add the baking powder and continue beating until you get stiff peaks.
- Gently fold the beaten egg whites into the yolk mixture using a spatula to avoid losing air.
- Gradually add the flour, mixing until you achieve a homogeneous consistency like sour cream.

3. Baking the base
- Pour the batter into the prepared tray and level the surface.
- Bake the base in the preheated oven for 20-25 minutes or until lightly golden and passes the toothpick test (insert a toothpick in the center of the base; if it comes out clean, the base is baked).
- Let it cool in the tray.

4. Preparing the cream
- In a saucepan, mix the vanilla pudding with the sugar and cold milk. Place the saucepan over medium heat and stir constantly until the mixture begins to boil and thickens. Continue stirring to avoid lumps.
- Once the cream has thickened, gradually add the butter, stirring until it melts completely and the cream becomes smooth.

5. Preparing the syrup
- In a small saucepan, combine the water, sugar, and rum essence. Place over low heat and stir until the sugar completely dissolves. Let it boil for a few minutes.

6. Assembling the cake
- After the base has cooled, pour the hot cream over it, ensuring it levels evenly.
- Quickly dip the Petit Beurre biscuits in the warm syrup and place them on top of the cream, forming an even layer.
- Sprinkle coconut on top for an attractive look and delicious aroma.

7. Refrigeration and serving
- Let the cake cool at room temperature, then cover it and place it in the refrigerator for at least 2-3 hours (ideally overnight) to allow the flavors to combine and set.
- Serve the cake with a glass of cold milk or a cup of aromatic tea for a perfect culinary experience.

Practical Tips
- You can customize the cake by adding grated chocolate to the cream or decorating with fresh fruits on top.
- If you want a healthier version, replace sugar with natural sweeteners like honey or maple syrup.
- For a fluffier cake, you can use whole wheat flour or a mix of white flour with almond flour.

Frequently Asked Questions
1. Can I use other types of biscuits?
Yes, you can experiment with digestive biscuits or cocoa biscuits, but the final taste will be different.

2. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

3. Is this recipe suitable for vegans?
For a vegan version, you can replace the eggs with a mixture of flaxseed and water (1 tablespoon of ground flaxseed with 3 tablespoons of water = 1 egg) and use plant-based milk.

4. What other desserts pair well with this?
This cake pairs perfectly with a scoop of vanilla ice cream or a chocolate mousse.

This Petit Beurre biscuit cake is a true feast for the senses, a simple recipe that brings the family together around the table. Try it and let yourself be carried away by the sweet memories it will bring! Enjoy!

 Ingredients: For the cake batter: 6 eggs, 250 g sugar, 200 g flour, baking powder, lemon zest, rum essence, Petit Beurre biscuits, coconut flakes, 4 tablespoons water, 4 tablespoons oil. For the cream: 2 vanilla puddings, 6 tablespoons sugar, 600 ml cold milk, 100 g. For the syrup: 1 cup of water, 3 tablespoons sugar, rum essence.

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