Petit beurre cake with vanilla and raspberry

Put the butter, flower sugar, yolk and vanillaerger in a large bowl or kitchen robot. Mix for at least 5 minutes until it is pretty soft and creamy, put in a piping bag. Put the raspberries, orange juice, honey and rose water in a high measuring cup and mix with hand blender, sieve.

Now we are going to build: cap 6 cookies in the coulis every time and make a rectangle on a flat surface: a plate, a bowl or a wooden board. Spray butter cream lines on it, and repeat again with 6 dipped cookies that you always gently press it. For the top layer I used a fine -tired nozzle and then sprayed lengthwise for a tight result, but let yourself be comfortable.

Let it set for 4 hours in the fridge. Cut the cake with a warm knife that you always dop in boiling water and then wipe clean.