Posted on Saturday, July 13, 2024 in Cake Recipes

Creamy Portuguese Maria Biscuit Cake

Creamy Portuguese Maria biscuit cake recipe, (receita de bolo de bolacha Maria cremoso), a layered dessert with whipped cream, egg whites, and biscuits.
5 out of 5 with 1 ratings
Views: 990
Creamy Portuguese Maria Biscuit Cake

Preparation time 45 min
Cooking Time 10 min
Ready In10 h 45 min
Level of DifficultyEasy
Servings6

Ingredients

1 2/3 cups heavy cream (400 ml)4 tablespoons sugar (for the cream)4 egg whites4 tablespoons sugar (for the egg whites)1 1/2 packages of Maria biscuits (about 300 grams or 10.5 ounces)8 egg yolks (for the yellow cream)8 tablespoons of sugar (for the egg yolks)8 tablespoons of water (for the egg yolks)
1 2/3 cups heavy cream (400 ml)4 tablespoons sugar (for the cream)4 egg whites4 tablespoons sugar (for the egg whites)1 1/2 packages of Maria biscuits (about 300 grams or 10.5 ounces)8 egg yolks (for the yellow cream)8 tablespoons of sugar (for the egg yolks)8 tablespoons of water (for the egg yolks)
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Preparation

  1. Whip the heavy cream with 4 tablespoons of sugar in one bowl.
  2. In another bowl, beat the egg whites with 4 tablespoons of sugar.
  3. Gently fold the whipped cream into the beaten egg whites using a wooden spoon.
  4. In a springform pan, layer the cream mixture with the Maria biscuits, ending with a layer of cream and place in the freezer overnight.
  5. In a covered saucepan, bring the water and sugar to a boil.
  6. Once it starts boiling, uncover and cook for 2 minutes, then remove from heat.
  7. Let the mixture cool for 5 to 10 minutes.
  8. Slowly whisk in the egg yolks using a whisk.
  9. Return to heat, stirring slowly and continuously until the mixture thickens.
  10. Remove from heat, transfer the cream to another container, and let it cool in the fridge.
  11. Cover the tart with the chilled egg yolk cream and return it to the freezer until ready to serve.

Recipe & Photo Credit: Pagina de Receitas

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