A traditional no-bake Portuguese dessert made with marie biscuits. There are many variations and this is my original recipe, one that will be a sure hit with your family and friends. Stacks of marie biscuits dunked in coffee are alternated with whipped cream that is flavoured with cocoa powder and rum. Garnished with milk chocolate shavings and biscuit halves on the top for an attractive look. The layered cake is refrigerated to set before serving. It is easy and can be assembled in minutes. Eggless, extremely delicious with the combination of the coffee laden biscuits and whipped cream. Tempting and addictive, you will definitely go back for more.
The cake can be prepared in any shaped cake pan, springform pan, baking dish or directly into the serving platter. Whipped cream should be stiff and not of weeping consistency. To make it alcohol-free, substitute vanilla extract for rum. If you want to omit coffee, dip the biscuits in warm milk. Instead of whipping cream, use chocolate buttercream. Basically, this cake can be tailored to your personal preferences. Moreover, it is economical and a crowd pleaser.
Marie biscuits are mildly flavoured, not very sweet and a popular tea biscuit in India. They were created in the 1870s by a London bakery to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. Also, known as Maria biscuits in some parts of the world including Portugal. The biscuit is round and has the name embossed upon its top surface with an intricate design all along the edges. Though these biscuits are suitable for dunking in tea, they are often served to children and even infants as their solid food after softening them in milk. Subtle in flavour, marie biscuits are perfect in baking and dessert recipes.
The cake can be prepared in any shaped cake pan, springform pan, baking dish or directly into the serving platter. Whipped cream should be stiff and not of weeping consistency. To make it alcohol-free, substitute vanilla extract for rum. If you want to omit coffee, dip the biscuits in warm milk. Instead of whipping cream, use chocolate buttercream. Basically, this cake can be tailored to your personal preferences. Moreover, it is economical and a crowd pleaser.
Marie biscuits are mildly flavoured, not very sweet and a popular tea biscuit in India. They were created in the 1870s by a London bakery to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. Also, known as Maria biscuits in some parts of the world including Portugal. The biscuit is round and has the name embossed upon its top surface with an intricate design all along the edges. Though these biscuits are suitable for dunking in tea, they are often served to children and even infants as their solid food after softening them in milk. Subtle in flavour, marie biscuits are perfect in baking and dessert recipes.
  Whipped Cream  First layer of biscuits covered with whipped cream |   First layer  Second layer of biscuits with scoops of whipped cream ready to be levelled |
Bolo De Bolacha Maria (Marie Biscuit Cake)
(Serves 10)
Ingredients:
350 grams Marie biscuits
1 cup warm water
1 teaspoon Nescafe instant ground coffee
500 ml whipping cream
3/4 cup confectioners' sugar (icing sugar)
1 tablespoon rum
1 tablespoon Hershey’s natural cocoa powder
1 milk chocolate bar (chilled for garnishing)
Method:
Before whipping the cream, chill the bowl and whisk or beaters in the freezer for 30 minutes.
Using a stand mixer or an electric hand beater, beat cream in the chilled bowl. When it starts to thicken, add sugar, cocoa powder and rum. Continue to beat cream until stiff peaks are formed. Do not overbeat.
Stir the coffee powder with warm water until well combined. Set aside.
To assemble the cake, use either a glass baking dish, cake pan, springform pan or serving platter.
Dip a biscuit one at time for few seconds in coffee and arrange them in a single layer to cover the bottom of the pan. Using a spatula, spread a thin layer of whipped cream evenly over the biscuits.
Repeat the above alternating with coffee laden biscuits and whipped cream until you have four layers of biscuits. Finish with a layer of whipped cream.
Garnish with chocolate curls and biscuit halves. (Use a good quality chocolate bar chilled for a couple of hours. With a vegetable peeler or hand grater, make big or small curls.)
Cover and refrigerate cake to set for 8 hours or overnight.
Before slicing, dip the cake cutter spatula or knife in hot water. Wipe dry with paper towel and then, cut the cake for a neat finish.
Repeat the above for every slice.
Note:
(Serves 10)
Ingredients:
350 grams Marie biscuits
1 cup warm water
1 teaspoon Nescafe instant ground coffee
500 ml whipping cream
3/4 cup confectioners' sugar (icing sugar)
1 tablespoon rum
1 tablespoon Hershey’s natural cocoa powder
1 milk chocolate bar (chilled for garnishing)
Method:
Before whipping the cream, chill the bowl and whisk or beaters in the freezer for 30 minutes.
Using a stand mixer or an electric hand beater, beat cream in the chilled bowl. When it starts to thicken, add sugar, cocoa powder and rum. Continue to beat cream until stiff peaks are formed. Do not overbeat.
Stir the coffee powder with warm water until well combined. Set aside.
To assemble the cake, use either a glass baking dish, cake pan, springform pan or serving platter.
Dip a biscuit one at time for few seconds in coffee and arrange them in a single layer to cover the bottom of the pan. Using a spatula, spread a thin layer of whipped cream evenly over the biscuits.
Repeat the above alternating with coffee laden biscuits and whipped cream until you have four layers of biscuits. Finish with a layer of whipped cream.
Garnish with chocolate curls and biscuit halves. (Use a good quality chocolate bar chilled for a couple of hours. With a vegetable peeler or hand grater, make big or small curls.)
Cover and refrigerate cake to set for 8 hours or overnight.
Before slicing, dip the cake cutter spatula or knife in hot water. Wipe dry with paper towel and then, cut the cake for a neat finish.
Repeat the above for every slice.
Note:
- Nescafe gold instant and roast ground coffee was used.
- Appleton Jamaican rum was incorporated in the whipping cream.
- Adjust sweetness, as desired.
- Whipping cream has 35% fat content.
