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Petit Beurre Biscuit Cake

Name: Petit Beurre Biscuit Cake
Prep time: 20 min
Cook time: 12 min
Total time: 13 h 47 min
Yield: 6-8
Ingredients: 4 large egg yolks; 100g granulated sugar (1/4 cup + 3 tbsps); 30g cornflour or cornstarch (1/4 cup); 400ml milk (1 cup + 1/2 cup + 3 tbsp); 30g butter, salted (2 tbsps); 1.5 tsps vanilla extract, for the custard; A pinch of salt; 200ml double cream or heavy cream (3/4 cup + 1 tbsp); 20g icing sugar or powdered sugar (2 tbsps + 1 tsp); 1/2 tsp vanilla extract, for the cream; 27 petit beurre biscuits (depending on your serving dish); 110ml milk, for dipping the biscuits (1/4 cup + 3 tbsps); 115ml double cream or heavy cream (1/2 cup); 85g milk chocolate (1/2 cup)

This petit beurre biscuit cake is a no-bake dessert made with layers of milk-dipped petit beurre biscuits and creamy vanilla custard cream, finished with a glossy milk chocolate ganache. Leave it to set overnight and the biscuits soften into tender, sliceable layers.

20 min prep
12 min cook
13 hr 47 min total
6-8 serves

inactive13 hr 15 min

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A slice of petit beurre biscuit cake with chocolate ganache on a scalloped plate, with petit beurre biscuits and a glass of milk behind it.

A fork cutting into a slice of petit beurre biscuit cake, showing the soft biscuit and custard cream layers.

Milk-dipped petit beurre biscuits, creamy vanilla custard and a glossy layer of chocolate ganache.

A Note From My Kitchen

Biscuit cakes like this were always the dessert I looked forward to most at family get-togethers, mostly because they’re made without ever turning the oven on. This is my version: petit beurre biscuits dipped in milk and layered with a homemade vanilla custard cream, then finished with a thin layer of milk chocolate ganache.

It looks quite impressive when you slice it, but it’s really easy to make. The hardest part is waiting overnight for it to set, and that wait is what softens the biscuits into tender, cake-like layers you can cut into proper slices.

What Is a Petit Beurre Biscuit Cake?

A petit beurre biscuit cake is a no-bake layered dessert, sometimes called a French biscuit cake or petit beurre pudding cake. Petit beurre biscuits are dipped in milk and layered with a creamy custard filling, then chilled until the biscuits soften into soft, cake-like layers.

Petit beurre biscuits are classic French butter cookies, slightly sweet and rectangular with scalloped edges. They’re crisp but not too hard, which makes them perfect for softening in desserts like this.

Why You’ll Love This Recipe

No baking required. Just layer everything together and let it set in the fridge. Perfect for when you’re craving something sweet but don’t want to turn the oven on.
Simple ingredients. Basic ingredients come together into a dessert that looks impressive when sliced.
Easy to customize. Dip the biscuits in coffee instead of milk, or change the topping. It’s completely up to you.

What Does It Taste Like?

Soft, milky biscuits between thick layers of creamy vanilla custard cream, with a rich chocolate ganache on top. Salted butter and a pinch of salt in the custard balance out the sweetness, so it never tastes too sugary.

Ingredient Notes

The exact measurements are in the recipe card below.

For the Custard Cream

Egg yolks, granulated sugar and cornstarch – the base of the custard. The cornstarch helps it thicken.
Whole milk – for a rich, creamy custard.
Butter – stirred in at the end for shine and richness. I use salted butter, but if you use unsalted, add salt to your taste.
Vanilla extract and a pinch of salt – vanilla gives the custard and cream a subtle flavor, and a pinch of sea salt balances the sweetness.
Heavy cream and powdered sugar – whipped and mixed into the cold custard to make the filling extra thick and velvety.

For the Biscuit Layers

Petit beurre biscuits – they soften easily but still hold their shape, and don’t have a strong flavor. Any plain, crisp cookie will work if you can’t find them.
Milk – for dipping the biscuits.

For the Chocolate Ganache

Heavy cream and milk chocolate – if you’re worried it might be too sweet, use dark chocolate instead.

Equipment You’ll Need

You’ll need a pot for the custard, a medium bowl and plastic wrap for cooling it, a large bowl for whipping the cream (big enough to add the custard to), a hand or stand mixer, a wide, shallow dish for dipping the biscuits, a 9×13 inch dish and a small pot for the ganache.

A whisk will work instead of a mixer, but it will take a little longer.

How to Make Petit Beurre Biscuit Cake

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Start the Custard

Separate the eggs, adding the yolks to a pot (save the whites for another dish). Mix the yolks and sugar until combined, then add the cornstarch and mix until slightly thicker and pale yellow.

2. Cook Until Thick

Pour in the milk and cook over low-medium heat, stirring constantly, until the mixture thickens and looks smooth. This can take a while, so be patient and don’t turn up the heat.

Egg yolks, sugar and cornstarch being mixed with a wooden spoon in a gray pot.

Thick, smooth vanilla custard in the pot after cooking over low-medium heat.

3. Finish and Chill the Custard

Take the pot off the heat and stir in the butter, vanilla and a pinch of salt until smooth. Transfer the custard to a bowl, press plastic wrap flat against the surface so it doesn’t form a skin, and chill for 45 minutes to an hour.

When it comes out of the fridge it will look thick and almost jelly-like. Give it a stir and it will turn smooth again.

4. Whip the Cream

In a large bowl, whip the cold heavy cream, powdered sugar and vanilla to medium peaks. It should be soft but hold its shape, with a tip that curls over slightly.

Chilled vanilla custard in a metal bowl, thick and set after cooling in the fridge.

Softly whipped cream in a glass measuring cup, whipped to medium peaks.

5. Combine the Custard and Cream

Add the cool custard to the whipped cream and beat until the mixture is thick and smooth.

6. Dip and Layer the Biscuits

Pour some milk into a wide, shallow dish. Dip each biscuit quickly, 2–3 seconds on each side, then line them up in your dish. Cut some to size if you need to fill any gaps.

The finished custard cream filling in a glass measuring cup, thick and smooth.

Milk-dipped petit beurre biscuits lined up in neat rows in a metal baking dish.

7. Build the Layers

Spread a thick layer of the custard cream over the biscuits, then add another layer of dipped biscuits. Keep layering until you reach the top of the dish, leaving space for a final layer of cream. My dish had 3 layers of biscuits and 3 layers of cream.

A thick, swirled layer of custard cream spread over the first layer of biscuits.

A second layer of petit beurre biscuits arranged on top of the custard cream.

8. Chill Overnight

Spread the final layer of cream into a thick, even layer. Cover the dish and leave it in the fridge for at least 6 hours, but preferably overnight.

9. Add the Chocolate Ganache

The next day, add the chocolate to a small bowl. Heat the cream in a small pot over low-medium heat until it starts to bubble gently, then pour it over the chocolate and stir until smooth.

Let the ganache cool slightly, then pour it over the whole surface of the cake and tilt the dish so it spreads evenly. Chill for about 15 minutes to set, then slice up, and let’s eat!

The final smooth layer of custard cream on top of the petit beurre biscuit cake.

Chocolate ganache being poured from a small pot onto the set petit beurre biscuit cake.

Tips for the Best Petit Beurre Biscuit Cake

Cook the custard low and slow. Keep the heat at low-medium and stir constantly. Higher heat cooks the egg yolks too fast and leaves lumps, so it’s worth the wait. If a few lumps do form, take the pot off the heat and push the custard through a fine-mesh sieve.
Press plastic wrap right onto the custard. Laying it flat against the surface, rather than over the bowl, stops a skin from forming as it cools.
Whip cold cream to medium peaks only. Use cream straight from the fridge so it whips well, and stop when it’s soft but holds its shape. Then beat in the custard until the mixture is thick and smooth. Overwhipped cream turns grainy and won’t spread smoothly between the layers.
Dip the biscuits for just 2–3 seconds per side. They keep softening under the cream overnight. Soaking them for longer makes them soggy, and the layers can collapse when you slice.
Build tight, even layers. Line the biscuits up neatly and cut pieces to fill any gaps, so every slice has the same layers and holds together.
Give it the full time to set. At least 6 hours, ideally overnight. That’s what turns the biscuits soft and cake-like and firms the cream enough to cut proper slices.
Let the ganache spread itself. Cool it slightly, then pour it over the whole surface and tilt the dish so it spreads evenly. There’s no need to spread it.
Use a hot knife for clean slices. Dip a sharp knife in hot water and wipe it clean between cuts.

Make Ahead and Storage

Make ahead: make it 1–2 days in advance. It needs an overnight rest anyway, and it gets even better as the flavors meld and the biscuits soften.

Storage: keep it covered in the fridge for 3–4 days, and refrigerated until you’re ready to serve.

Freezing: I wouldn’t recommend it, because freezing changes the texture a lot. If you do, thaw it in the fridge overnight and add the ganache after thawing.

Frequently Asked Questions

What Can I Use Instead of Petit Beurre Biscuits?

The best petit beurre substitute is any plain cookie that’s crisp, holds its shape and softens easily under cream or in milk. Graham crackers, shortbread or plain tea cookies (or digestives) all work well.

Can I Dip the Biscuits in Coffee Instead of Milk?

Yes. Use cooled strong coffee or espresso, and it becomes almost a petit beurre tiramisu. If you’re making it for kids, milk is best.

How Long Does It Need to Set?

At least 6 hours, but overnight is best. It needs that time for the biscuits to soften and the cake to set firmly enough to slice.

More No-Bake and Chocolate Desserts

If you like the idea of a coffee dip, my Oreo tiramisu layers coffee-soaked chocolate sandwich cookies with creamy mascarpone.

For another dessert that sets in the fridge, try my no bake Biscoff cheesecake, with a crunchy Biscoff crust, a smooth cheesecake filling and melted Biscoff spread.

In the mood for a full chocolate layer cake instead? Try my Matilda chocolate cake with soft sponge and thick fudge frosting.

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