Biscuit Cake Pettit Berre Lena

Biscuit Cake Pettit Berre Lena

Delicious Biscuit Cake Recipe with Pettit Berre and Lena

My Aunt's Beloved Walnut Biscuit and Coffee Cake Recipe

• My aunt's recipe, a cherished family tradition, holds a special place in my heart. She loved this cake for its rich flavor and delightful texture, which brought joy to every gathering and celebration. Today, I am excited to share this old recipe that has been passed down through generations, ensuring that her culinary legacy continues to be enjoyed by many.

• This exquisite cake is crafted from a combination of walnut biscuits and coffee, creating a harmonious blend of nutty and aromatic flavors that will tantalize your taste buds. The preparation time is approximately 40 minutes, making it a relatively quick dessert option that doesn’t compromise on taste or presentation. Each bite is a delightful experience, filled with the warmth of freshly brewed coffee and the crunch of finely chopped walnuts, making it a perfect treat for any occasion, whether it’s a casual afternoon tea or a festive celebration.

Ingredients Needed

To prepare this delectable cake, you will need the following ingredients:

- For the Walnut Biscuit Base:

• - 200 grams of crushed walnut biscuits

• - 100 grams of unsalted butter, melted

• - 50 grams of granulated sugar

• - A pinch of salt

- For the Coffee Mixture:

• - 1 cup of strong brewed coffee, cooled

• - 100 grams of powdered sugar

• - 2 tablespoons of cocoa powder (optional, for added richness) - 1 teaspoon of vanilla extract

- **For the Topping:**

• - Chopped walnuts for garnish

• - A dusting of cocoa powder or powdered sugar for presentation

Step-by-Step Instructions

1. Prepare the Biscuit Base:

• Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a mixing bowl, combine the crushed walnut biscuits with the melted butter, granulated sugar, and a pinch of salt. Mix until all the ingredients are well incorporated, forming a crumbly mixture. Press this mixture firmly into the bottom of a greased cake pan, ensuring an even layer.

• 2. Make the Coffee Mixture: In a separate bowl, combine the cooled brewed coffee with the powdered sugar, stirring until the sugar is fully dissolved. If you’re opting to add cocoa powder for an extra layer of flavor, mix it in at this stage along with the vanilla extract. The result should be a smooth, rich coffee mixture that will soak into the biscuit base.

• 3. Assemble the Cake: Pour the coffee mixture evenly over the prepared walnut biscuit base. Allow it to soak for a few minutes, letting the flavors meld together beautifully. This soaking process is crucial as it ensures that every bite is infused with the delightful coffee flavor.

• 4. Bake the Cake: Place the cake in the preheated oven and bake for approximately 25-30 minutes. Keep an eye on it as it bakes; you want the edges to be firm while the center remains slightly soft, creating a lovely contrast in texture.

• 5. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, garnish the top with chopped walnuts and a light dusting of cocoa powder or powdered sugar for an elegant finish.

Enjoying Every Bite

• As you slice into this beautiful cake, you will find the layers of walnut and coffee harmoniously blending together, creating a taste sensation that is both comforting and indulgent. Each bite is a tribute to my aunt's love for baking and her ability to bring people together over delicious food. This cake is not just a dessert; it is a memory, a celebration, and a testament to the joy of sharing good food with loved ones. Enjoy every bite, and may this recipe bring as much happiness to your table as it did to ours.

Ingredients: simple, total time: 40 min, 20 servings

Biscuit:

• 780 g of petite biscuits (in one piece)

• 250-300 ml of hot sweetened black coffee

Fill 1:

• 200 g margarine/ or butter, room temperature

• 500 g ground walnuts

• 150 g of sugar

• 1 full teaspoon ground coffee

• 100 ml of water

Fill 2:

• 2 bags of chocolate puddings/ 80 g total

• 700 ml of milk

• 200 g margarine/ or butter, room temperature

• 250 g powdered sugar/ you can also use less, about 200 g

For Decorating Glaze

• 100 g dark chocolate +30 g butter/ or whipped cream

Biscuit cake Pettit Berre Lena

Preparation:

FILL 1 :

1. Heat the sugar with a small amount of water until it reaches a boil, then steam the ground walnuts briefly until the mixture is homogeneous. Set it aside to cool for a few minutes.

2. Mix the cooled walnut mixture with the whipped margarine and one full teaspoon of ground black coffee. Set this mixture aside. This is referred to as Fill 1.

Fill 2:

1. Combine both packets of pudding with 200 ml of milk, and heat the remaining milk in a pan.

2. Once the milk is warm, but not boiling, add the pudding mixture and stir until it reaches the desired creamy consistency. Remove from heat and cover with foil to allow the pudding to cool.

3. Incorporate the pre-mixed butter with powdered sugar into the cooled pudding until achieving a creamy blend. This is referred to as Fill 2.

Processing:

1. Subsequently, prepare coffee for dipping the biscuits; sweeten according to preference, and consider adding some rum liqueur. For instance, I omitted it due to the presence of children.

2. Immerse the petite biscuits in hot coffee briefly, and arrange them side by side on a tray.

3. Once a layer of biscuits is assembled, spread cooled chocolate pudding cream over them, then add another layer of biscuits followed by walnut cream. Continue this process until all ingredients are used.

4. Coat the top and sides of the cake with chocolate pudding cream.

5. Set the cake aside and proceed to prepare the chocolate glaze.

Glaze:

1. Gently melt the dark chocolate together with the butter over medium heat.

2. Once melted, set it aside to cool for approximately 5 minutes.

3. Evenly pour the glaze over the cake and smooth it out; garnish with almonds and walnuts. Alternatively, you may adorn the glaze with whipped cream, according to personal preference.

Buon appetito!

NOTE:

• Butter may be substituted for margarine.

• Whipped cream can replace chocolate glaze.

• If the cake appears too large in size or quantity, consider making it with one of the suggested fillings to effectively halve its size.

• Store the dessert covered in the refrigerator for up to seven days.

Biscuit Cake Pettit Berre Lena

Biscuit Cake Pettit Berre Lena

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