Cocoa almond hazelnut petit beurre biscuit cake
12 petit beurre biscuits
100 g unsalted Isigny PDO butter
70 g sugar
1 sachet of vanilla sugar
50 g praline (hazelnut, almond)
20 g cocoa powder
1 cup liquid milk chocolate
Separate the egg yolk from the white.
Beat the yolk with the sugar and vanilla sugar and then add the softened unsalted Isigny PDO butter, mixing vigorously.
Whisk the egg whites until stiff, then mix with the buttercream using a spatula.
Quickly dip the petit beurre biscuits into the liquid milk chocolate and place them in a first layer.
Put 2 tablespoons of buttercream on top and smooth out. Sprinkle the surface with praline.
Repeat the process and finish with the cocoa powder on top.
Leave to rest overnight in the refrigerator.