Total Time
35mins
Prep 30 mins
Cook 5 mins

I like this recipe because it's a good way to use up packages of Maria cookies that would otherwise be wasted. I have made this twice so far with the cookie-crumb bottom. The first time I made it following the recipe, and the second time I added a couple tablespoons of cocoa to the cream+milk mixture and crumbed the packages of cookies and made a paste with the coffee and mixed it into the cream+milk mixture which I find looks better than the original preparation. My man said he likes the cocoa version better. I find this cake has a subtle taste, predominantly tasting like Maria cookies. I don't even notice any coffee flavor.

Ingredients Nutrition

  • 12 cup 35% cream
  • 2 12 cups sweetened condensed milk
  • 2 envelopes of unflavoured gelatin
  • 1 (800 g) boxmaria cookies (box of 4 packages, 34 cookies per individual package)
  • 2 cups strong coffee
  • Alternate base

  • 34 cookies
  • 1 egg

Directions

  1. Using an electric mixer, whip the cream until it thickens.
  2. Slowly combine the condensed milk to the cream.
  3. In a separate bowl, prepare the unflavoured gelatine according to package directions.
  4. Once the gelatine is ready, pour it into the cream and condensed milk mixture and mix it well.
  5. Line the entire bottom of a cake pan with cookies.
  6. Add a layer of the cream and milk mixture on top of the cookie base.
  7. Using a slotted spatula, individually soak the cookies in the coffee and layer on top of the cream+milk layer.
  8. Alternate layers of cream+milk mixture and coffee-soaked cookies.
  9. Top with any remaining cookie crumbs if desired.
  10. Refrigerate for about 2 hours before cutting portions/serving.
  11. *Alternate cookie base: Finely crumb 1 34-cookie package and mix in 1 egg. Firmly press into bottom of cake pan to create a base. Bake for 5 minutes in a 350F oven for about 5 minutes. Turn off oven but let the base cool inside the oven while you prepare the rest of the cake.