Home » CAKE with MARIA Biscuits – No Baking, Delicious and QUICK TO MAKE

CAKE with MARIA Biscuits – No Baking, Delicious and QUICK TO MAKE

by admin

When we are in a hurry and time is not precious but insufficient, quick and easy recipes are in great demand. And speaking of desserts, a “no-bake” cake is the perfect solution to impress your guests without spending hours in the kitchen. This delicious cake requires no baking and is prepared in a few simple steps. Let’s discover together how to make this wonderful dessert!

400 grams of Maria biscuits or digestive biscuits
500 ml of milk
30 gr corn starch
150 grams of sugar
2 teaspoons of vanilla essence
200 grams of butter at room temperature
2 tablespoons of cocoa (optional)
Decorations according to preference (chocolate flakes, nuts, fruits, etc.)

1: In a saucepan, pour the milk and add the sugar, starch and vanilla essence. Mix well until the sugar dissolves completely and leave to boil – when it starts to boil, stir vigorously to avoid sticking to the bottom of the pan. After a few minutes, the cream hardens and is ready – let it cool down at room temperature. The starch can be replaced with a packet of vanilla pudding.

2: Add the butter at room temperature and mix until you get a smooth and creamy consistency – the cream should not be hot.

3: If you want a chocolate variant, add cocoa to the cream and mix until completely incorporated.

: In a mold or dish suitable for refrigeration, start assembling the cake. Place a layer of biscuits in the bottom of the dish, covering the entire surface.

5: Pour a layer of the milk cream and butter over the biscuits, covering them completely. Repeat the process alternating the cookie layers with the mixture until you have used all the ingredients.

6: Finish the cake with a layer of cream and decorate the top with a chocolate ganache combined with chocolate flakes, nuts or fresh fruit.

Cover the cake with plastic wrap or a lid and let it rest in the refrigerator for at least 4 hours, or preferably overnight, to allow the cookies to soften and form a perfect texture.

Tips and tricks for this cake
Choice of biscuits: You can experiment with different types of biscuits to achieve varied textures and flavours. Digestive biscuits are healthier and have a distinct taste, while Maria biscuits are classic and soak up perfectly in the milk mixture.

Cream consistency: Make sure the butter is at room temperature to achieve a creamy consistency. If the mixture is too thick, you can add a little milk to thin it out.
Flavor variants: apart from cocoa, you can add other flavors to the cream, such as almond essence, instant coffee or even liqueur, for a more intense taste.

Decoration: choose decorations that enhance the taste of the cake. For example, for a chocolate version, decorate with chocolate flakes or pieces of chopped chocolate. For a fruity note, use fresh or canned fruit.

Refrigeration time: the longer the cake sits in the refrigerator, the better the cookies will soften, giving a soft and tender texture. It is ideal to prepare it the night before serving.

Serving: before serving, leave the cake for a few minutes at room temperature to facilitate cutting and to intensify the flavors. Use a sharp knife to get nice clean slices.

Storage: the cake keeps well in the refrigerator for 3-4 days, covered to avoid absorption of flavors from other foods.

You may also like

Leave a Comment