Cold Maria Cookie Cake Recipe

  1. Prepare the biscuit base:
    • Crumble the Maria cookies into small pieces in a food processor or with a rolling pin.
    • Pour the milk into a shallow bowl and dip the cookie crumbs briefly so they become moist but not mushy.
  2. Layer the base of the cake:
    • Line a springform tin (approx. 24 cm in diameter) with baking parchment.
    • Spread the cookies evenly over the bottom of the pan and press lightly to create a firm base.
  3. Prepare the cream:
    • Beat the cream until stiff.
    • In another bowl, mix the cottage cheese, icing sugar, vanilla sugar and lemon juice well.
    • Gently fold in the whipped cream until a creamy mixture forms.
  4. Assemble the cake:
    • Spread the cottage cheese and cream mixture evenly over the biscuit base and smooth it out.
    • Place the cake in the fridge for at least 4 hours (ideally overnight) to set.
  5. Decorate and serve:
    • Sprinkle with cocoa powder before serving or garnish with fresh berries or chocolate shavings to taste.

Tips for serving and storing

 

 

  • Cold Maria Cookie Cake is easy to make and will keep in the fridge for up to 3 days.
  • If you want the cake to be a little sweeter, you can add more confectioners’ sugar.
  • You can also serve it in small-portion glasses, ideal for parties or pic-.

Variations

  • Chocolate Cookie Cake: Replace some Maria cookies with chocolate cookies or use cocoa powder in the cream.
  • Fruity version: Add fresh berries (e.g., raspberries or strawberries) to the cottage cheese mixture or spread them out in layers between cookies.
  • Hazelnut: Add chopped walnuts (e.g., hazelnuts or almonds) to the cream or sprinkle them on the cake.

FAQ

 

 

Can I bake the cake with other types of cookies?
Yes, you can use other types of cookies such as butter cookies or whole wheat cookies. The taste will vary slightly, but the consistency will remain similar.

Do I really need to leave the cake in the fridge?
Yes, the cake needs to cool to set. Without enough cooling time, it will remain too soft and fall apart.

Can I substitute the cream for a plant-based alternative?
Yes, you can use plant-based cream (e.g., oat-based or soy-based) to make the cake vegan. Make sure the plant-based cream can be whipped well until firm.