Creamy Maria Biscuit Cake Recipe
Why you will love this Creamy Maria Biscuit Cake Recipe
Get ready to enjoy a Creamy Maria Biscuit Cake that’s as simple to make as it is tasty! This no-bake dessert features layers of fluffy whipped cream, airy egg whites, and crunchy Maria biscuits. It’s the perfect treat to wow your friends or just satisfy your cravings. With just a handful of ingredients, you’ll whip up a deliciously creamy delight that everyone will love. Let’s dive in!
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Whip the heavy cream with 4 tablespoons of sugar in one bowl.
- In another bowl, beat the egg whites with 4 tablespoons of sugar.
- Gently fold the whipped cream into the beaten egg whites using a wooden spoon.
- In a springform pan, layer the cream mixture with the Maria biscuits, ending with a layer of cream and place in the freezer overnight.
- In a covered saucepan, bring the water and sugar to a boil.
- Once it starts boiling, uncover and cook for 2 minutes, then remove from heat.
- Let the mixture cool for 5 to 10 minutes.
- Slowly whisk in the egg yolks using a whisk.
- Return to heat, stirring slowly and continuously until the mixture thickens.
- Remove from heat, transfer the cream to another container, and let it cool in the fridge.
- Cover the tart with the chilled egg yolk cream and return it to the freezer until ready to serve.
Recipe Tips
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute heavy cream with something else?
Yes, you can use a non-dairy whipped topping or coconut cream as a substitute for heavy cream if you're looking for a lighter option or a dairy-free alternative. However, the texture and flavor may vary.
How should I store the Creamy Maria Biscuit Cake?
The Creamy Maria Biscuit Cake can be stored in the freezer for up to 1 week. Make sure to cover it well with plastic wrap or in an airtight container to prevent freezer burn. Thaw in the refrigerator before serving.
What if my egg yolk cream doesn't thicken properly?
If your egg yolk cream doesn't thicken, it might be due to not cooking it long enough or at too low a temperature. Ensure you're stirring constantly over low heat until it reaches the desired thickness. If it still doesn't thicken, you can try adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water) while cooking to help it along.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and slightly effervescent wine complements the creamy texture of the cake and balances its sweetness.
General: Moscato - The natural sweetness and fruity notes of Moscato enhance the flavors of the Maria biscuit cake beautifully.
Beer
Portuguese: Super Bock - This pale lager's crispness and light body provide a refreshing contrast to the richness of the cake.
General: Belgian Witbier - The citrus and spice notes in a Belgian Witbier complement the cake while refreshing the palate.
Other Beverages
Coffee: A smooth, medium roast coffee pairs well, providing a rich and aromatic counterpoint to the sweet flavors of the dessert.
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