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French · Dessert
Biscuit au Beurre
A light French butter sponge built on a ribboned yolk base and meringue, split and filled with a cooked orange-butter cream, glazed with apricot and pressed with ground almonds; low, elegant and made for company.
- Yieldone 20 cm cake, 8 servings
- Hands-on1 h
- Total2 h 18 min
- Difficulty
Ingredients
Tin
- ½ tspbutter, for the tin, softened
- 2 tbspflour, for the tin
Sponge
- 42 gunsalted butter, melted
- 100 ggranulated sugar
- 3egg yolks
- 1½ tspvanilla extract
- 3egg whites, at room temperature
- 1 pinchsalt
- 0.2 tspcream of tartar (a scant ¼ tsp)
- 1½ tbspgranulated sugar, for the whites
- 100 gplain bleached cake flour, sifted
Orange-butter filling
- 42 gunsalted butter
- 165 ggranulated sugar
- 1egg
- 1egg yolk
- ½orange, finely grated zest only
- 2 tbspstrained orange juice
- 1½ tsporange liqueur
Decoration
- 210 gapricot jam, sieved
- 2 tbspgranulated sugar, for the glaze
- 100 gfinely ground almonds
- 12whole almonds or glacé fruits
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