Maria Cookie Cake Recipes

MARIA-COOKIE CAKE

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.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

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.