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

Recipes that are quick and easy to prepare are highly sought after when time is limited. For sweets, a no-bake cake is the perfect way to impress your guests without spending hours in the kitchen. This delicious dessert can be made in just a few simple steps, no baking required. Let’s work together to create this delightful treat!

Ingredients & Directions:

Maria biscuits or digestive biscuits, in the amount of 400 grams

500 milliliters of milk
30 grams of cornstarch
150 grams of sugar

Two tablespoons of vanilla extract
200 grams of butter at room temperature
Two teaspoons of cocoa (optional)
Decorations such as chocolate flakes, almonds, fruits, etc., depending on individual preferences

In the first step of the preparation process, pour the milk into a pot and add the sugar, cornstarch, and vanilla extract. After thoroughly combining the ingredients until the sugar is fully dissolved, allow the mixture to boil. When it begins to boil, swirl it vigorously to prevent it from sticking to the bottom of the pan. The cream will thicken and become ready after a few minutes; at this point, let it cool down to room temperature. A package of vanilla pudding may be used in lieu of the cornstarch if desired.

Add the butter while it is still at room temperature and continue to stir until you have a smooth and creamy consistency. The cream should not be hot at this point.

Cocoa should be added to the cream and well mixed until it is entirely integrated if you want a chocolate version of the recipe.

To begin putting together the cake, place it in a mold or dish that can be stored in the refrigerator. Cover the whole surface of the dish with a layer of biscuits, placing them at the bottom of the dish.

The fifth step is to fully cover the biscuits with a layer of the milk cream and butter that you have poured over them. To use up all the components, repeat the procedure several times, alternating between the biscuit layers and the cream mixture.

A layer of cream should be used to finish the cake, and the top should be decorated with a chocolate ganache blended with chocolate flakes, almonds, or fresh fruit.

Cover the cake with plastic wrap or a lid and let it rest in the refrigerator for at least four hours, but ideally overnight, so the biscuits become more pliable and develop the ideal texture.

Hints and techniques for making this cake:
There is a wide variety of biscuits available for you to choose from, and you may experiment with them to obtain different flavors and textures. Maria biscuits are classic and absorb the milk mixture nicely, but digestive biscuits are healthier and have a different flavor.

To get a creamy consistency, ensure that the butter is at room temperature. This will allow you to achieve the desired result. It is possible to add a little milk to thin down the mixture if it is too thick.

Variations on flavors: in addition to cocoa, you may add other flavors to the cream, such as almond essence, instant coffee, or even liqueur, to achieve a more robust flavor.

Decorate the cake using embellishments that complement the flavor of the cake for optimal results. For instance, to create a chocolate version, you might adorn it with chocolate flakes or chunks of chopped chocolate. Utilize either fresh or canned fruit to achieve a fruity flavor.

Refrigeration time: the longer the cake sits in the refrigerator, the better the biscuits 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.


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