petit beurre biscuit cake

this petit beurre biscuit cake is made with layers of petit beurre biscuits softened between a creamy vanilla custard and topped with a thin layer of glossy chocolate ganache. no baking required, just a little bit of patience ⊹ ࣪ ˖

why you will love this petit beurre biscuit cake recipe

• easy recipe – this petit beurre biscuit cake might look complicated but it is really so easy to make, with no baking required, just layer everything together and let it chill in the fridge and you’re done! perfect for when you’re craving something sweet but don’t feel like turning the oven on. the hardest part is making the custard (and waiting for everything to set), which is really easier than it seems.

• simple ingredients – this petit beurre biscuit cake uses very simple, basic ingredients but still manages to make something that looks quite impressive when sliced up.

• easy to customise – my favorite part about a petit beurre biscuit cake is how you can easily customise everything based on your preference. there are numerous ways to make a petit beurre biscuit cake. some people like to dip the biscuits in coffee instead of milk, some like to use whipped cream on its own instead of making a custard etc. it’s completely up to you.

learn how to make this easy petit beurre biscuit cake at home

to make this easy petit beurre pudding cake, we’re going to start off by making the custard. mix together egg yolks, sugar and cornstarch. add milk and cook the mixture over low-medium heat until it thickens up into a custard. transfer the custard to another bowl, then let it cool completely in the fridge.

once the custard is completely cool, whip heavy cream until soft and then whip the custard and cream together until combined and you have a creamy pudding-like mixture.

to assemble the petit beurre cake, we’ll dip each petit beurre biscuit in milk and then line it up in a dish. add a layer of the cream and another layer of the biscuits and repeat until you reach the top of the dish. place the assembled petit beurre biscuit cake in the fridge to set overnight.

the next day, make a chocolate ganache by heating up heavy cream and adding it to chocolate. add a thick layer of the chocolate ganache to the petit beurre biscuit cake, then place this in the fridge to set for 15-20 minutes, and we’re done!

petit beurre biscuit cake ingredients:

• egg yolks -in this quick biscuit cake recipe, we’re going to be using egg yolks to make the custard for the cream layer.

• granulated sugar – we’re just going to be mixing the egg yolks and sugar together for our custard.

• cornstarch – you’ll need cornstarch for the custard to make sure that it thickens up.

• milk – i’m using whole milk/full fat milk to make the custard for the pudding layer. i’m also going to be dipping the petit beurre biscuits in milk before layering them.

• butter – we’re going to be adding butter to the custard at the end to give it some shine and richness. i’m using salted butter here but you can use whatever you like.

• vanilla extract – this recipe uses just a small amount of vanilla in the custard and when whipping the cream for a subtle vanilla flavour.

• salt – i like to add a pinch of sea salt to the custard at the end alongside using salted butter in order to balance out the sweetness in this petit beurre dessert.

• double cream/heavy cream – i wanted the biscuit cake pudding layer to be extra thick and velvety so i decided to make this petit beurre biscuit cake with cream – whip some fresh heavy cream and mix it into the cold custard to make the filling. i’m also going to be using heavy cream to make the chocolate ganache for the topping at the end.

• icing sugar or powdered sugar – just a small amount of this will be used to add some sweetness to the whipped cream.

• petit beurre biscuits – i’m using petit beurre tea biscuits in this biscuit layer cake recipe. they’re quite good as a base for the layers as they soften easily but still hold their shape and don’t have a strong flavour. i would recommend using them if you’re able to get them easily, but you can also use any kind of plain biscuit or cookie that’s available to you.

• chocolate – i’m using milk chocolate for the ganache topping at the end. if you’re worried that this might be too sweet for you, you’re also welcome to use dark chocolate to make the ganache.

tools:

• pot or pan – to make the custard

• a medium bowl – you’ll need a medium bowl for when you transfer the custard from the pot and place it in the fridge to cool

• clingfilm or plastic wrap – to cover the custard while it cools so that it doesn’t develop a skin

• large bowl – for whipping the cream. we’re going to be adding the custard to the whipped cream so make sure it’s large enough for both

• hand or stand mixer – a hand or stand mixer will speed up the process when it comes to whipping the cream, but it’s not necessary. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• wide and shallow dish – add your milk to this so that so you can easily dip the petit beurre biscuits in.

• dish for your petit beurre pudding cake – i’m using a 9×13 dish here

• small pot – for making the chocolate ganache

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: separate the eggs. add the egg yolks to a pot or pan, and add the egg whites to another bowl. use the egg whites for another dish.

step two: add sugar to the yolks and mix the egg yolks and sugar until combined. then, add cornstarch.

step three: mix the cornstarch into the egg yolk mixture until you get something that looks slightly thicker and is a pale, yellow colour.

step four: pour the milk into the pot. heat up the pot over low-medium heat and keep stirring as you cook the mixture. continue to do this until the mixture thickens up and looks smooth. this might take some time, so just be patient.

step five: once the mixture thickens up, remove the pot from the heat and add butter, vanilla extract and a pinch of salt. mix all of this into the custard until combined and the mixture looks smooth.

step six: transfer the custard to another bowl. place clingfilm or plastic wrap on the custard, making sure it’s flat against custard so that it doesn’t develop a skin.

step seven: place the custard in the fridge for about 45 minutes to an hour so that it can cool, set and thicken further.

step eight: once the custard is cool, remove it from the fridge. when you first take it out, it will look thick and almost jelly-like. mix it up with a spoon and will be smooth.

step nine: in a large bowl, add cold heavy cream, icing sugar or powdered sugar and some vanilla extract. whip this until the cream reaches medium peaks – it should be soft but still able to hold its shape, with a tip that curls over slightly.

step ten: add the cool custard to the whipped cream, and use an electric mixer to beat the mixture until smooth and combined. the petit beurre biscuit cake cream should look thick and smooth.

step eleven: in a small, wide and shallow dish, add milk. soak each petit beurre with milk quickly, then line them up in a dish. cut some up if you need to fill any gaps in the dish.

step twelve: add a big dollop of the cream to the dish, and spread it over the petit beurre biscuits in a thick layer.

step thirteen: add another layer of the soaked petit beurre biscuits on top of the cream, and then another layer of the cream. repeat until you reach the top of the dish, leaving some space for a final layer of cream. (my dish had 3 layers of the petit beurre biscuits and 3 layers of the cream in total).

step fourteen: add the final layer of the cream and spread it out into a thick and even layer. cover the dish, and let it set in the fridge overnight.

step fifteen: the next day, once the petit beurre pudding cake is set, make the chocolate ganache. to a small pot, add heavy cream, and heat this up over low-medium heat. heat it up until it starts to bubble slightly, then remove this from the heat and pour it on top of the chocolate in a bowl. mix the hot cream and chocolate together until smooth – the hot cream will melt the chocolate.

step sixteen: let the ganache cool slightly, then pour it on top of the petit beurre biscuit cake in a thick and even layer.

step seventeen: place this in the fridge again for about 15 minutes so that the ganache can thicken and set.

step eighteen: once it’s set, remove from the fridge, then slice up, and let’s eat!

tips and notes

• i highly recommend leaving this petit beurre biscuit cake to set in the fridge for at least 6 hours, but preferably overnight so that the flavours meld together better, and the petit beurre biscuit cake sets properly. leaving it in the fridge for enough time ensures that it sets enough for you to cut out proper slices of it.

• this petit beurre biscuit cake can be stored in the fridge for three-four days.

• when making the custard, cook the mixture over low-medium heat to prevent scrambling. it will take some time and will require some patience, so keep cooking over low-medium heat and don’t be tempted to turn the heat up to make the process go faster.

• make sure to stir constantly while cooking the custard so that it’s smooth.

• before placing the custard in the fridge to cool, press plastic wrap or clingfilm directly on the surface of the custard to prevent a skin from forming on the top.

• when whipping the cream, be careful not to over whip it or the mixture will look grainy. you want it to be soft, with a tip that curls over slightly when you lift the beaters out of the cream.

• when dipping the petit beurre cookies in milk, a quick dip of both sides in the milk will be enough. they soften pretty easily and will also soften under the cream, so you don’t need to soak the biscuits in the milk for too long.

• arrange the petit beurre biscuits in uniform layers in the dish so that it’s easy to cut out slices later on once the biscuit cake sets.

• make sure to whip the cold custard into the whipped cream until smooth and just combined. do not over whip as this can make the cream grainy.

• make sure to use cold double/heavy cream straight from the fridge otherwise it won’t whip well.

• when adding the chocolate ganache to the biscuit cake the next day, let it cool slightly before adding it, and pour it into the centre of the dish. you don’t need to spread it out with anything, just tilt the dish gently and the ganache should spread out over the biscuit cake by itself.

• make sure to keep the petit beurre biscuit cake refrigerated until you’re ready to serve.

frequently asked questions

1. what is a petit beurre biscuit ?

   – petit beurre biscuits are classic french butter cookies with a slightly sweet flavour and rectangular shape with scalloped edges. they’re crisp but not too hard, which makes them perfect for softening in desserts like this.

2. what is a good petit beurre alternative ?

   – if you’re looking for a good petit beurre substitute, there are many alternatives you can use instead. you really just want to use any kind of plain biscuit or cookie that is crisp and can hold its shape but still softens easily under cream or when dipped in milk. something like graham crackers or digestives would work well. or just any kind of plain tea biscuit, or even shortbread biscuits.

3. how long should i soak the petit beurre biscuits ?

   – just a quick dip of each side, about 1-2 seconds each, in the milk will be enough to soften the biscuits. they will also soften under the cream so don’t soak them for too long in the milk or they will become soggy.

4. can i dip the petit beurre biscuits in coffee instead of milk ?

   – absolutely! if you’re making this biscuit cake for kids, milk would be best, but the beauty of the petit beurre biscuit cake is that you can really switch things up like the filling and the soak depending on your preference. dipping the biscuits in coffee would make this somewhat of a petit beurre tiramisu, which would be delicious! use cooled strong coffee or espresso for dipping the biscuits.

5. can i make this biscuit cake recipe with condensed milk ?

   – yes, you can. again, you can really switch up the filling depending on your preference. feel free to make this biscuit cake with condensed milk by adding some to the custard for extra sweetness and richness. i personally felt that the biscuit cake was already sweet enough, so if you do this, you might want to reduce sugar in other areas. you can also mix some condensed milk in the milk soak for extra richness if you like.

6. can i make this biscuit cake eggless ?

   – you’ll need eggs to make the custard for the biscuit cake filling. however, if you’d like to make this biscuit cake without egg, you can use an instant pudding mix or custard mix instead of making the custard from scratch.

7. can i make this biscuit cake with mascarpone ?

   – yes, you can. you can replace some or all of the heavy cream with mascarpone if you like. this will give you a richer cream filling.

8. is this biscuit cake no bake ?

   – yes, this petit beurre biscuit cake is a completely no bake dessert, which is perfect for when you don’t feel like turning the oven on!

9. my custard has lumps – what do i do ?

   – if you notice lumps forming in your custard, remove from the heat and strain the custard through a fine mesh sieve. to prevent lumps, be sure to cook the custard over low-medium heat and stir constantly as you cook it.

10. how far ahead can i make this petit beurre biscuit cake ?

    – you can make this biscuit cake 1-2 days ahead of time. it needs an overnight rest anyway, and actually improves with time as the flavours meld together and the biscuits soften under the cream.

11. can i make a chocolate biscuit cake ?

    – yes, you can. feel free to add cocoa powder to the custard or use chocolate petit beurre biscuits or dip the biscuits in chocolate milk. you could also add chocolate ganache in between the layers for an extra chocolate flavour.

12. can i freeze this biscuit cake ?

    – while it’s possible to freeze this biscuit cake, keep in that mind that freezing it will affect its texture significantly, so i wouldn’t recommend it. if you do freeze it, let it thaw in the fridge overnight before serving, and add ganache after thawing.

13. how do i get neat slices ?

    – for neat slices, use a sharp knife dipped in hot water and wiped clean between cuts.

14. what are some other petit beurre biscuit cake decorating ideas instead of the ganache ?

    – some other things you could use for biscuit cake decoration instead of ganache include:

    • a dusting of cocoa powder, like with a tiramisu

    • a sprinkle of chocolate shavings

    • fresh berries or any kind of fruit

    • extra piped whipped cream around the edges

recipe