Homemade Maria biscuit cold cake recipe

The cold biscuit-based cake is a very popular cake all over the world. In fact, there are several European, Latin American and even Asian versions. One of these versions uses the popular Maria cookie for three fundamental reasons: they are large cookies, they are cheap, and their flavor is quite neutral, so it combines well with any cream.

In some Spanish-speaking places it is also known in Venezuela as marquesa de chocolate. This homemade Maria cookie cold cake recipe that we present in this article is a delicious and easy version to make. For this preparation you will need white chocolate and dark chocolate, so we can give it a unique flavor and texture. Now, if you have a hard time getting white chocolate, you can make the entire custard with just dark chocolate. Continue reading and discover how to make cold Maria biscuit cake and condensed milk!

Ingredients to make homemade Maria biscuit cold cake:

• 100 grams of dark chocolate
• 100 grams of white chocolate
• 500 milliliters of milk
• 2 tablespoons cornstarch
• 100 grams of condensed milk
• 360 grams of Maria-type biscuit
• Enough milk to soak the cookies

How to make homemade Maria cookie cold cake:

1. To start with this cold Maria biscuit cake without an oven, weigh the white and dark chocolates.
2.  Now measure the rest of the ingredients in half, that is, separate 250 and 250 milliliters of milk, two separate tablespoons of cornstarch, 50 and 50 of condensed milk.
3. Both the white chocolate custard and the dark chocolate custard are prepared in the same way and with the same amount of ingredients.
4.  Therefore, the procedures below must be performed exactly the same for one custard and for the other. Take a small part of one of the 250 milliliters of milk and dissolve one of the tablespoons of cornstarch there.
5. We are going to start with the white chocolate custard, you can start with whatever you want.
6. Bring the rest of the milk and white chocolate to the fire until it dissolves. Stir continuously.
7. Add 50 grams of condensed milk. Mix very well. Finally, pour the dissolved cornstarch and cook until thick.
8. Now, repeat the entire process with the dark chocolate. If you have help in the kitchen, you can make both custards at the same time.
9. Tip: You may notice that the white chocolate cream takes longer to thicken.
10. This is due to its higher cocoa butter content.
11. When you have both custards together and both have cooled enough (they don’t need to be completely cold), it’s time to assemble the Maria cookie cold cake without oven.
12. Soak each cookie or cookie piece very well before placing it on the cake.
13. Place a first layer of Maria cookies in the bottom of a mold, better if it is removable, although it is not absolutely necessary.
14.  You may need to chop some cookies into small pieces to fill in as many empty spaces as possible.
15. Now place a first layer of any of the custard. Cover again with cookies.
16. Repeat the process, but this time with the other custard.
17.  Repeat until completing the height you want. To complete the height of the photo, 10 layers of cookies were used.
18. Take to the fridge for at least 4 hours. The colder the better, as the cake will not fall apart when serving.