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Maria Cookie Cake

A no-bake marvel that layers buttery richness and nostalgic crunch into a dreamy dessert.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Latin American, Spanish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 packages Maria cookies Simple, lightly sweetened tea biscuits
  • 200 g unsalted butter at room temperature
  • 180 g powdered sugar
  • 2 large egg yolks at room temperature Use pasteurized eggs for safety if concerned
  • 250 ml milk at room temperature Enhanced with vanilla flavor
  • 3 ml vanilla essence Or use an actual vanilla bean for more flavor

Method
 

Preparation
  1. Heat the milk with the open vanilla bean over low heat, then strain and cool.
  2. Beat the butter until creamy and smooth, then gradually add the powdered sugar, beating until light and fluffy.
  3. Incorporate the egg yolks and vanilla essence, mixing well until homogeneous.
  4. Dip the Maria cookies briefly in the cold milk and place them on a tray for the base.
  5. Spread cream on each cookie and repeat until you have five layers of cookies and cream.
  6. Cover the cake, smooth the surface, and sprinkle crushed cookies on top.
Chilling time
  1. Refrigerate for at least 1 hour before serving for best results.

Notes

Keep refrigerated and tightly wrapped. It stays moist for 3-4 days, but can be frozen for up to a month. Use room temperature ingredients for a smoother cream.