Custard-filled Petit Beurre Cake
Ingredients for the Pudding
- 125 gr. butter
The leftover biscuits
Melt the butter in a saucepan. Add the flour and sauté. Add the powdered sugar and stir. Add the milk and continue stirring. Once the mixture thickens to a custard-like consistency, remove from the heat, add the vanilla extract, and stir. Then, whisk with a mixer for 5 minutes.
Arrange the biscuits in a single layer in a rectangular glass dish. Pour 2-3 scoops of custard over them and arrange another layer of biscuits. You can layer plain biscuits and chocolate biscuits alternately. After covering the top layer with custard, let it rest in the refrigerator for 3-4 hours. Decorate the chilled custard with crushed biscuits (processed in a food processor) and slice and serve.
