Petit Beurre No Bake Layer Cake Recipes

PETIT BEURRE CAKE

Petit Beurre Cake image

Make and share this Petit Beurre Cake recipe from Food.com.

Provided by Chef IVANA

Categories Dessert

Time P1DT1h

Yield 10-15 serving(s)

Number Of Ingredients 6

Ingredients

500 g petit beurre biscuits
250 g margarine
8 eggs
250 g powdered sugar
500 ml coffee
200 g semisweet chocolate

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.

Nutrition Facts : Calories 650.9, Fat 34.6, SaturatedFat 11.2, Cholesterol 169.2, Sodium 297.8, Carbohydrate 86.4, Fiber 3.3, Sugar 78.8, Protein 7.9

PETIT BEURRE NO-BAKE LAYER CAKE

Petit Beurre No-Bake Layer Cake image

My kids love helping out with this cake--and we all love eating it! It's best after sitting for a day.

Provided by GalicioBocharit

Categories Cheesecake

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

100 g dark chocolate
5 tablespoons sugar
3 tablespoons milk
2 tablespoons cocoa powder
1 teaspoon instant coffee granules
200 g butter
3 eggs, separated
250 g white cheese
100 g sugar
350 g petit beurre biscuits (regular or chocolate-flavored)
wine or liqueur, for dipping

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.

Nutrition Facts : Calories 145.8, Fat 12, SaturatedFat 7.3, Cholesterol 53.4, Sodium 70.4, Carbohydrate 10.4, Fiber 1.1, Sugar 8.3, Protein 2

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