Portuguese Maria Biscuit Cake Recipe: Easy Coffee No-Bake
You will love this Portuguese Maria Biscuit Cake Recipe: Easy Coffee No-Bake
This authentic Portuguese Maria biscuit cake recipe is the definitive answer for those seeking a sophisticated, no-bake dessert with deep espresso notes. Known traditionally as bolo de bolacha maria, this chilled treat layers buttery crushed biscuits with a velvety coffee-infused cream. It provides a perfect balance of textures and bold flavor, making it a premier Portuguese coffee cake recipe for any occasion.
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Chop the Maria biscuits into a fine grind and add the melted butter.
- Knead well and place it on the bottom of a 22 cm (9 inch) diameter pie pan lined with parchment paper and refrigerate for 30 minutes.
- Dissolve the instant coffee powder in the hot espresso and let it cool down.
- Whisk the cream firmly, add the gelatin soaked in cold water and melted in the microwave, always beating.
- Add the condensed milk, the vanilla extract and wrap well.
- Add the cold coffee and mix very well.
- Pour it into the pan with the biscuit base and refrigerate overnight.
- At the time of serving, unmold from the pan, eliminating the parchment paper and cover it with grated biscuits and garnish it with coffee beans.
Recipe Tips
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I use a different type of biscuit instead of Maria biscuits for the base?
Yes, you can substitute Maria biscuits with other types of sweet biscuits such as digestive biscuits or graham crackers. Keep in mind that the flavor and texture may vary slightly.
How should I store the Portuguese Maria Biscuit Cake after making it?
Store the cake in the refrigerator in an airtight container for up to 5 days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
What if my filling doesn't set properly?
If the filling doesn't set, it may be due to insufficient gelatin or not dissolving it properly. Make sure the gelatin is thoroughly soaked in cold water before melting, and be precise with the measurement. You can also try refrigerating it for a longer period or, if necessary, re-whip the mixture and add a bit more dissolved gelatin.
Recommended Drink Pairings
Wine
Portuguese: Madeira Wine - The rich and nutty flavors of Madeira complement the sweetness of the cake beautifully.
General: Moscato - A sweet and lightly sparkling Moscato enhances the dessert's creamy texture and coffee notes.
Beer
Portuguese: Super Bock - This lager's light and crisp character balances the richness of the cake without overpowering it.
General: Stout - A smooth stout, with its coffee and chocolate flavors, pairs well with the coffee notes in the dessert.
Other Beverages
Espresso: A shot of rich espresso enhances the coffee flavor of the cake and provides a delightful contrast to its sweetness.
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