French Betty Secretary

Ingredients

To make your own **French Betty Secretary**, you’ll need the following ingredients:

For the Cake:

1. 1 cup all-purpose flour**
2. 1/2 cup unsalted butter** (softened)
3. 1/2 cup sugar**
4. 2 large eggs**
5. 1 teaspoon vanilla extract**
6. 1/2 teaspoon baking powder**
7. A pinch of salt**

For the Filling:

1 cup heavy cream

1 tablespoon sugar** (or more, to taste)

1/2 teaspoon vanilla extract**

1 tablespoon cornstarch** (optional, for thickening)

tructions

Preheat the Oven**:

Begin by preheating your oven to **350°F (175°C)**. Grease and flour a **small cake pan** or individual molds if you’re preparing single servings of the dessert. You could also line the pan with parchment paper for easy removal later.

Prepare the Cake Batter**:

In a large mixing bowl, cream together the **butter** and **sugar** until the mixture is light and fluffy. This step will help create the tender texture of the cake.

Add the **eggs** one at a time, making sure to fully incorporate each one before adding the next. Stir in the **vanilla extract**.

n a separate bowl, whisk together the **flour**, **baking powder**, and **salt**. Gradually add the dry ingredients to the wet mixture, mixing until just combined. You want to avoid overmixing, as this could result in a denser cake.

Bake the Cake**:

Transfer the batter to your prepared cake pan and smooth the top with a spatula. Bake for **20-25 minutes** or until a toothpick inserted into the center comes out clean. Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Cream Filling**:

While the cake is cooling, prepare the **cream filling**. In a medium saucepan, heat the **heavy cream** over medium heat until it begins to simmer. Once it’s hot, add the **sugar** and stir to dissolve. If you prefer a thicker filling, whisk in a little **cornstarch** mixed with water to create a slurry, and continue to heat until it thickens to your desired consistency.

Remove the cream from the heat and stir in the **vanilla extract**. Let it cool slightly before using.

Assemble the French Betty Secretary**:

Once the cake has cooled, cut it into small individual squares or use a cookie cutter to shape it into circles. Place one layer of cake at the bottom of each serving dish or individual molds.

Spoon or pipe the cream filling over the cake layer, creating a soft, creamy center. Top with another layer of cake, gently pressing down to secure the filling in place.

Optional Garnish**:

For a refined touch, garnish the top with a dusting of powdered sugar, **fresh berries**, or even a drizzle of **chocolate sauce**. You can also sprinkle a few crushed nuts, such as **hazelnuts** or **almonds**, for added texture.

Chill and Serve**:

Allow the assembled French Betty Secretary to chill in the fridge for about an hour to set the filling and let the flavors meld. Serve cold and enjoy!