Maria Cookie Cake Recipes
MARIA-COOKIE CAKE
I like this recipe because it's a good way to use up packages of Maria cookies that would otherwise be wasted. I have made this twice so far with the cookie-crumb bottom. The first time I made it following the recipe, and the second time I added a couple tablespoons of cocoa to the cream+milk mixture and crumbed the packages of cookies and made a paste with the coffee and mixed it into the cream+milk mixture which I find looks better than the original preparation. My man said he likes the cocoa version better. I find this cake has a subtle taste, predominantly tasting like Maria cookies. I don't even notice any coffee flavor.
Provided by ReadyForThe80s
Categories Dessert
Time 35m
Yield 1 Cake, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, whip the cream until it thickens.
- Slowly combine the condensed milk to the cream.
- In a separate bowl, prepare the unflavoured gelatine according to package directions.
- Once the gelatine is ready, pour it into the cream and condensed milk mixture and mix it well.
- Line the entire bottom of a cake pan with cookies.
- Add a layer of the cream and milk mixture on top of the cookie base.
- Using a slotted spatula, individually soak the cookies in the coffee and layer on top of the cream+milk layer.
- Alternate layers of cream+milk mixture and coffee-soaked cookies.
- Top with any remaining cookie crumbs if desired.
- Refrigerate for about 2 hours before cutting portions/serving.
- *Alternate cookie base: Finely crumb 1 34-cookie package and mix in 1 egg. Firmly press into bottom of cake pan to create a base. Bake for 5 minutes in a 350F oven for about 5 minutes. Turn off oven but let the base cool inside the oven while you prepare the rest of the cake.
Nutrition Facts : Calories 325.3, Fat 12, SaturatedFat 7.4, Cholesterol 64.3, Sodium 124.5, Carbohydrate 46.7, Sugar 46.3, Protein 9.1
TIA MARIA TORTE
Make and share this Tia Maria Torte recipe from Food.com.
Provided by blima
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream with sugar with electric mixer until stiff, set aside.
- Dip cookies quickly into milk then into liqueur.
- Arrange in a single layer in bottom of ungreased 10” springform pan.
- Fill in spaces with pieces of cookies which have also been dipped.
- Spread a layer of whipped cream over cookies.
- Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
- Grate chocolate square and sprinkle over top of torte.
- Refrigerate overnight.
- Needs 24 hours to set.
Nutrition Facts : Calories 536.1, Fat 37.8, SaturatedFat 16.3, Cholesterol 80.4, Sodium 295.3, Carbohydrate 49.1, Fiber 2.5, Sugar 2.5, Protein 5.9
MEXICAN LIME MARIA ICE BOX CAKE RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 5
Steps:
- 1. In large bowl, stir together cream cheese and 2 tsp. lime zest until blended. Using whisk, gradually whisk in condensed milk until blended. Whisk in evaporated milk and lime juice until smooth and thick. Using spoon, spread ½ cup cream cheese mixture on bottom of 8" glass baking dish. 2. Top cream cheese mixture with 9 Maria cookies, arranging in single layer. Gently spread cookies with about ¾ cup cream cheese mixture. Repeat layering 3 times more, using ¾ cup cream cheese mixture and 9 cookies per layer, ending with remaining cream cheese mixture. Cover cake with plastic wrap; transfer to refrigerator. Chill at least 8 hours, or overnight. Garnish cake with lime zest, if desired, before serving.
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 6h15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
- Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
- Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g
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- Lightly coat a 9-inch springform pan with cooking spray. Line the bottom and sides of the pan with a large piece of plastic wrap. Repeat with a second layer of plastic wrap, forming a “cross” with the first layer of plastic wrap so that all sides are evenly covered. In a food processor, grind 10 Maria cookies to form coarse crumbs; set cookie crumbs aside.
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