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Maria Cookie Cake

A nostalgic and delectable no-bake dessert made with layers of Maria cookies and creamy filling, perfect for any occasion.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International, Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 packages Maria cookies
  • 200 g unsalted butter at room temperature Make sure the butter is softened for easy mixing.
  • 180 g powdered sugar
  • 2 egg yolks at room temperature Use room temperature yolks for a smoother texture.
  • 250 ml milk at room temperature
  • 3 ml vanilla essence For maximum flavor, consider using pure vanilla extract.

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. Gradually add the powdered sugar while mixing.
  3. Incorporate the egg yolks and vanilla essence, mixing until homogeneous.
  4. Dip the Maria cookies in the cold milk briefly and place them on a tray, forming a base.
  5. Spread each dipped cookie with the cream and repeat until you have five layers of cookies and cream.
  6. Cover the cake and smooth the surface, then sprinkle crushed cookies on top.
  7. Refrigerate for at least 1 hour before serving.
Serving
  1. Slice with a sharp knife warmed under hot water for clean cuts.
  2. Serve chilled, garnished with crushed Maria cookies, orange zest, or chopped toasted nuts.
Storage
  1. Keep wrapped or in an airtight container in the refrigerator and consume within 48 hours for the best texture.

Notes

Temperature matters: have butter, yolks, and milk at room temp for the smoothest cream. Dip cookies lightly to maintain structure and chill between layers for better assembly.