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Author Notes: This looks a little like a Mille Feuille because it has several thin layers. If you wish you can replace the vanilla extract with coffee extract. This a recipe my grand mother used to make and she would be overjoyed to see it on this website —MarieGlobetrotter
cup butter (approximately)
drops vanilla extract
- In a bowl, whisk the butter and the sugar together to obtain a smooth mixture. It must be smooth enough to spread it on the cake later on.
- In separate bowl, combine the milk and the vanilla extract
- Make the Millefeuille on a rectangular plate. For the first bottom layer : Soak 1 Petit Beurre in milk (not too long or it will break). Do the same with three other Petits Beurres to make this bottom layer.
- Careful spread some of the butter mixture on top of the layer. You don’t need to put a lot. Repeat these steps until you have no more Petit Beurre left (5 layers).
- Spread the remaining butter on top and on the sides of the cake. Top everything, including the sides, with chocolate sprinkles.
- Cover the cake and put it in the freezer for at least two hours. Enjoy!