Delicious Maria Biscuit Cake Recipe
The Maria Biscuit Cake is a classic Portuguese dessert that is easy to make and is sure to delight all your guests. It is a light, fluffy cake made with Maria biscuits, which are a type of plain, thin biscuit, similar to a graham cracker. The biscuit is soaked in coffee and layered with whipped cream and custard. The top is decorated with a light caramelized layer of the biscuit. It is a simple yet impressive dessert that can be served at any special occasion.
- 200g Maria biscuits
- 400ml espresso coffee
- 500ml whipped cream
- 500ml custard
- 50g butter
- 2 tbsp sugar
- In a bowl, soak the Maria biscuits in the espresso coffee. Let them sit for 10 minutes.
- In a separate bowl, whisk the whipped cream until it is thick and creamy.
- In another bowl, whisk the custard until it is thick and creamy.
- Grease a round cake tin with butter and line it with parchment paper.
- Layer the soaked Maria biscuits in the cake tin. Spread the whipped cream over the biscuits and then spread the custard over the whipped cream.
- In a small saucepan, melt the butter and sugar over medium heat. Once the butter and sugar are melted and bubbling, pour the mixture over the top of the cake.
- Bake the cake in the preheated oven at 180°C for 30 minutes or until the top is golden brown.
- Allow the cake to cool before serving.
The Maria Biscuit Cake is best served cold. It can be served with a dollop of whipped cream or ice cream. It can also be served with fresh fruit or a drizzle of chocolate sauce.
- The Maria Biscuit Cake can be made in advance and stored in the refrigerator for up to three days.
- The cake can also be frozen for up to one month.
- For a more indulgent version, replace the espresso coffee with a shot of brandy or rum.