Petit Beurre Cake Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees. In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter. Mix on medium-low until a dough forms. Transfer to a baking sheet and roll out 1/8-inch thick. Shape of dough does not matter; smooth edges for even browning. Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake. Remove from oven and cool completely.
• Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle. Add remaining 3 1/2 ounces butter and mix at medium speed. Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl. Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
• Line a baking sheet with plastic wrap. Using a rubber spatula, transfer dough to sheet and spread in a thick oval. Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick. Chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a 3-inch cookie cutter, cut circles from chilled dough. Transfer to baking sheet, spacing cookies at least 2 inches apart. (Scraps of dough may be re-rolled and chilled for additional cookies.) Bake until edges are golden brown, 7 to 10 minutes. Remove from oven and cool on baking sheet. Transfer baking sheet to refrigerator; allow cookies to become well chilled.
• Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet. Chilled cookies may be placed atop a circle of raspberries or other berries. If desired, garnish plate with a scoop of ice cream.