Posted on Friday, April 4, 2025 in
Cake Recipes
This traditional Maria biscuit cream cake is a luscious, no-bake Portuguese-style dessert that combines silky vanilla and chocolate pastry creams with milk-soaked Maria cookies. Each layer melts together into a velvety, pudding-like texture that’s irresistibly smooth and rich. Perfect for special occasions or a make-ahead treat, it’s simple yet elegant — requiring only a few pantry staples like milk, eggs, sugar, cornstarch, flour, and dark chocolate. The alternating layers of cream and biscuit create a beautiful contrast of flavor and texture, while a final dusting of cocoa powder adds a refined touch. Chill for at least an hour before serving for the best sliceable consistency. This easy layered dessert delivers pure comfort and nostalgia in every bite — light, creamy, and perfectly balanced between sweet and cocoa-rich flavors.
| Preparation time | 1 h |
| Cooking Time | 40 min |
| Ready In | 2 h 40 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Nutrition Facts (Per Serving)
| Calories | 350 |
| Fat | 18g |
| Carbs | 42g |
| Protein | 5g |
Ingredients
Cake:2 cups (500 g) pastry cream2 cups (500 g) chocolate pastry cream7 oz (200 g) Maria cookies (or any plain tea biscuits)1 2/3 cups (400 ml) milk with 2 tablespoons of sugar (stirred)Unsweetened cocoa powder, to taste (for dusting)Pastry Cream:2 cups (500 ml) milk5 egg yolks1/2 cup (100 g) sugar1/2 cup + 1 tbsp (70 g) cornstarch (Maizena)1/4 cup (30 g) all-purpose flourZest of 1/2 lemonChocolate Pastry Cream:2 cups (500 ml) milk4 egg yolks4.2 oz (120 g) dark chocolate (bittersweet)1/2 cup (100 ml) heavy cream1/4 cup (35 g) cornstarch (Maizena)3 tbsp (25 g) all-purpose flour1 packet (about 1 tbsp) vanilla sugar1/2 cup (100 g) sugar
Get Portuguese ingredients 
Preparation
Pastry Cream:
- Warm the milk with the lemon zest (do not let it boil).
- In a separate bowl, whisk egg yolks with sugar until pale and fluffy.
- Sift the cornstarch and flour together, then mix into the yolk mixture.
- Slowly pour the warm (strained) milk into the yolks while whisking.
- Return everything to the pot (include the lemon zest if desired) and cook over medium-low heat, stirring constantly, until it thickens (2–3 minutes).
- Once thickened, pour into a bowl, cover with plastic wrap (touching the surface), and let cool.
- Warm the milk (do not boil).
Chocolate Pastry Cream:
- In a bowl, whisk the egg yolks with the sugar until light and frothy.
- Add the sifted flour, cornstarch, and vanilla sugar to the yolk mixture and mix well.
- Gradually add the warm milk while whisking. Return to the pot and cook over low heat, stirring until thick.
- In another pan, melt the chocolate into the hot cream until smooth and glossy.
- Once the pastry cream is ready, pour it into a bowl and stir in the melted chocolate mixture until fully combined.
- Cover with plastic wrap directly on the surface and place the bowl in a larger bowl filled with cold water to cool quickly.
Assembly:
- Dip Maria cookies briefly into the milk with sugar.
- Arrange a layer of cookies in the bottom of a 20 x 20 cm (8 x 8 inch) square dish (preferably Pyrex).
- Spread a layer of pastry cream, then another layer of dipped cookies.
- Follow with a layer of chocolate pastry cream, and repeat the layering process until all ingredients are used.
- Chill in the fridge for at least 1 hour.
- Just before serving, dust the top generously with unsweetened cocoa powder.
Recipe & Photo Credit: Rossella - Pane e Cioccolato
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