Chocolate Cake with Maria Cookies

Chocolate Cake with Maria Cookies

I have cooked many cake recipes and I have to say that this recipe for chocolate cake is DELICIOUS.

This recipe for chocolate cake has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.

He is particularly fond of this chocolate biscuit cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he were six years old.

The Spanish Birthday Cake

Whenever he talked to me about it, he always told me that there was no other like it, that it was the best chocolate cake I was ever going to try. And I was so intrigued that I felt the urge to taste it… and I once I did it have to say that I agree with him!

In many Spanish restaurants this chocolate biscuit cake, also known as birthday cake, is decorated with lacasitos sweets and other toppings to give it a festive and birthday touch. It has to be said that it is the perfect birthday cake for children and adults. But also for any other special event.

When I was planning the cake photoshoot, I thought that decorating it with lacasitos like the others was the way to go. Victor stopped me in my tracks and said: “No Lacasitos”. We went shopping to buy a cake plate to reflect it´s category. As you can see in the photo this one is presented as a Mrs. Cake Lady. For Victor she is. And I understand him. It is spectacularly delicious.

If you are a very chocolatier, and you like chocolate desserts a lot, this cake will be If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will be one of your favourites. And it’s a very easy to make dessert.

For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.

How To Make Chocolate Cake with Maria Cookies

  • Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in a water bath. How? Put a saucepan filled of water on the heat and place the glass bowl on top, preferably without it touching the water. With the hot water, without bringing it to the boil, stir with a wire whisk until the chocolate melts. And set aside.
  • Add 6 egg yolks, 150 grams of sugar and 150 grams of butter in a separate bowl. Beat with an electric whisk.
  • Add the mixture into the chocolate and integrate it well with a spatula. It is important that the chocolate is not too hot.
  • Whip 200 grams of cream with the electric whisk for 3 minutes until thickened.
  • Add the chocolate to the whipped cream and mix very well.
  • Pour milk into a deep dish and then dip the Maria biscuits in it.
  • Place baking paper inside a 8 inch cake pan.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture – cookies – mixture
  • Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.

If you liked this recipe for chocolate cake, I invite you to try the recipes for cheesecake, apple pie and lemon meringue pie.

receta-de-la-deliciosa-tarta-de-chocolate-de-la-abuela

Recipe for Chocolate Cake with Maria Cookies. The Spanish Birthday Cake.

Delicious chocolate cake.
5 from 1 vote
Prep Time 35 mins
Tiempo de Descanso 6 hrs
Course Dessert
Cuisine Spanish
Servings 12 pieces
Calor. 525 kcal

Ingredients
  

  • 400 grams Maria cookies
  • 300 grams milk chocolate
  • 150 grams dark chocolate
  • 150 grams sugar
  • 150 grams butter
  • 200 grams whipping cream
  • 6 eggs

Instructions
 

  • Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in a water bath.
  • Add 6 egg yolks, 150 grams of sugar and 150 grams of butter in a separate bowl. Beat with an electric whisk.
  • Add the mixture into the chocolate and integrate it well with a spatula.
  • Whip the cream with the electric whisk until thickened.
  • Add the chocolate to the whipped cream and mix very well.
  • Pour milk into a deep dish and then dip the Maria cookies in it.
  • Place baking paper inside a 8 inch cake pan.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture – cookies – mixture
  • Once you've assembled the cake, put it in the fridge overnight so that it's ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.

Notes

You can decorate the cake with grated chocolate.
KEYWORDS chocolate biscuit cake, chocolate cake, recipe for chocolate cake
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Lemon Meringue Pie

Lemon Meringue Pie

The lemon meringue pie with biscuit base is my brother Ramón’s favourite. This dessert, which is already a specialty at home, is eaten every 17th of September.

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.

It’s October 2020. The radio is playing the Lemon Tree song by Fools Garden, and I hear the lyrics: I’m sitting here in a room bored. It’s just another rainy Sunday afternoon….: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon

We live in a strange time. We have already lived a confinement and now I want to get going. I want to celebrate the little things that life offers me, enjoy and (of course!) cook. This time, with the song in my head, I feel like making a lemon pie.

My brother’s favourite cake!

When life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm

How to Make Lemon Meringue Pie

1. Preheat the oven to 180 º (356°F).

2. Separate the egg yolks from whites very carefully. Save the egg whites because you will use them later to make the meringue.

3. Pour the 4 egg yolks into a bowl and beat them with the electric whisk. While beating, first add 370 grams of condensed milk and then the small glass of lemon juice.

Tip for this third step: it is important to beat the yolks well so that the filling is thick.

4. Place the filling in the refrigerator to curdle in the cold.

5. Now it is the turn of the biscuit base. Add 250 grams of Maria cookies and 125 grams of butter in a food processor. You will have a cookie powder with butter all well mixed.

Tips for this fifth step:

  • The important thing is that you get a very homogeneous and well blended powder. If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
  • It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds.

6. Pour this dough into a 20 cm. mold (without paper, butter or flour) and press it down firmly with the back of a spoon to flatten.

The meringue

7. Beat the 4 egg whites until stiff with an electric whisk. When you hit soft peaks form, add 200 grams of sugar a little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

8. Take the filling out of the refrigerator and pour it on top of the biscuit base.

10. Put the meringue in a piping bag (with curly nozzle).

Tip for this ninth step: Do it with the help of a spatula and this way you will avoid that not much air enters.

10. Now is the time to bring out the artist in you! Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.

11. Once the cake is decorated with the meringue, put it in the preheated oven. Wait for the meringue tips to brown for about 10 minutes.

12. To serve it you have to wait until the filling is more set. You can allow it to cool to room temperature or put it directly to chill in the refrigerator.

13. Once the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

Lemon Meringue Pie Recipe

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination. When life gives you lemons, make a lemon meringue pie!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Tiempo de Montaje 10 mins
Course Dessert
Cuisine British
Servings 12 pieces
Calor. 333 kcal

Ingredients
  

Filling

  • 4 egg yolks
  • 370 grams condensed milk
  • 1 small glass of lemon juice

Biscuit Base

  • 250 grams Maria cookies
  • 125 grams butter

Meringue

  • 4 egg whites
  • 200 grams sugar

Instructions
 

  • Preheat the oven to 180 º (356°F).

Filling

  • Separate the egg yolks from whites very carefully.
  • Pour the 4 egg yolks into a bowl and beat them with the electric whisk. While beating, first add 370 grams of condensed milk and then the small glass of lemon juice.
  • Place the filling in the refrigerator to curdle.

Biscuit Base

  • Add 250 grams of Maria cookies and 125 grams of butter in a food processor. You will have a cookie powder with butter all well mixed.
  • Pour this dough into a 20 cm. mold (without paper, butter or flour) and press it down firmly with the back of a spoon to flatten.

Meringue

  • Beat the 4 egg whites until stiff with an electric whisk. When you hit soft peaks form, add 200 grams of sugar a little by little. You'll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

Assembly

  • Take the filling out of the refrigerator and pour it on top of the biscuit base.
  • Put the meringue in a piping bag (with curly nozzle).
  • Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
  • Once the cake is decorated with the meringue, it´s time to bake! Wait for the meringue tips to brown for about 10 minutes.
  • When time is up, allow it to cool to room temperature or put it directly to chill in the refrigerator.
  • Once the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!
KEYWORDS lemon meringue pie, lemon meringue pie recipe
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Apple Pie with Puff Pastry and Almond Cream

Apple Pie with Puff Pastry and Almond Cream

One of my specialties is this apple pie with puff pastry and almond cream.

Everything that is special, or out of the ordinary, catches my attention. And this cake is.It is not like the others: it is light, juicy and … rectangular! I wouldn’t be surprised if at the multinational Apple they ate this apple pie for its way of breaking with the status quo!

Today is the typical day that I feel like doing something different but easy. And that’s why I’ve decided to make this classic cake. It is a homemade dessert, easy and quick to make. You spend most of the time preparing the cream. The rest of the main ingredients to make this dessert can be purchased, such as puff pastry and apples.

Another characteristic feature of this delicious apple pie is the contrast of its texture on the palate, caused by the crunchy puff pastry base and the creaminess of the almond cream. A real explosion of sensations in the mouth.

Recipe for Apple Pie with Puff Pastry and Almond Cream

  • Preheat the oven to 180º (356°F).

First step: preparing the puff pastry base

  • Place the puff pastry dough (230 grams) on top of the baking paper. Remember to sprinkle a little sugar on the paper before placing the dough.
  • Cut with a knife 3 longitudinal strips of the puff pastry of 1.5 cm each. Why? The function of these three strips will be to give thickness to the edges of the base.
  • Put the three strips aside and fold the puff pastry dough as if it were a closed book. You will begin to see its rectangular shape.
  • Trim the sides of the base you just folded with a knife, only if you want to give it more uniformity.
  • Dip a brush in beaten egg and paint the sides of the puff pastry base. Now, on those freshly painted edges of beaten egg, place the cut strips creating the edge of the puff pastry. Two long strips of 1.5 cm for the longitudinal sides, and the two small strips for the two shorter sides of the base. The puff pastry base should resemble a rectangular-shaped frame.
  • Now you have the puff pastry base ready. You will see that the edges are thicker, leaving the central part flatter so you can put the cream first and then carefully place the apple slices.

Second step: making apple slices

  • Peel two yellow apples with a knife or a vegetable peeler.
  • Remove their apple core. You can use an apple corer.
  • Cut the apples into quarters and then start making thin slices. With these thin slices you will cover the cream of the tart.

Third step: making the almond cream

  • Cream 40 grams of sugar and 40 grams of slightly melted butter. I recommend you to do it with an electric whisk.
  • Add 80 grams of almond powder and keep beating until well mixed. Tip: You can either buy the almond powder or crush the almonds with a hand blender.
  • Then add a tablespoon of flour, an egg and a teaspoon of vanilla extract, and beat until everything is well combined.

If instead of this almond cream, you prefer to make pastry cream as filling, here’s how.

Last step: assemble the apple pie with puff pastry and cream

  • Once the puff pastry base is ready, spread the almond cream over it until it covers the entire surface evenly, leaving the edges free.
  • Place the apple slices on top of the filling.
  • Brush melted butter over the puff pastry and apple slices.
  • Sprinkle some sugar on top.
  • Bake the pie in the preheated oven for 30 minutes.
  • Take the tart out of the oven and now spread it with apricot jam. You now have an amazing apple pie with puff pastry and almond cream!

When is the best time to eat it? The great thing about this dessert is that you can eat it whenever you want! It is a timeless homemade dessert. You can eat the cake either warm, just out of the oven and perfect to enjoy the autumn evenings, or cold. But if you put it in the fridge the puff pastry loses. And the finishing touch is to accompany this apple pie with a scoop of vanilla ice cream.

receta-banda-de-manzana

Recipe for Apple Pie with Puff Pastry and Almond Cream

This is a very easy recipe of apple, puff pastry and a delicious almond cream filling. A characteristic feature of this apple pie with puff pastry is its creamy, light and crunchy texture.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine Spanish
Servings 8 pieces
Calor. 365 kcal

Ingredients
  

Base

  • 230 grams puff pastry
  • 40 grams butter
  • 40 grams sugar
  • 1 egg
  • 2 tablespoons apricot jam

Filling

  • 80 grams almond powder
  • 40 grams sugar
  • 40 grams butter
  • 1 tablespoon flour
  • 1 egg
  • 1 teaspoon vanilla extract

Apples

  • 2 yellow apples

Instructions
 

  • Preheat the oven to 180º (356°F).

Almond Cream

  • Cream sugar and butter with an electric whisk.
  • Add almond powder and keep beating until integrated.
  • Add flour, egg and vanilla extract and beat with the electric whisk until everything is well combined.

Puff Pastry Base

  • Sprinkle one tablespoon of sugar on the baking paper before placing the puff pastry on it.
  • Cut 3 strips of 1.5 cm and fold the remaining puff pastry in half.
  • Dip a brush in beaten egg and paint the sides of the puff pastry base. Place the strips creating the edge of the puff pastry.

Assembly

  • Spread the almond cream over it until it covers the entire surface evenly, leaving the edges free.
  • Place the apple slices on top of the filling.
  • Brush melted butter over the puff pastry and apple slices.
  • Sprinkle some sugar on top.
  • Bake the pie for 30 minutes.
  • Take the tart out of the oven and now spread it with apricot jam. Et voilá! You now have fro dessert an amazing apple pie with puff pastry and almond cream!
KEYWORDS apple pie with puff pastry
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Red Fruit Pavlova

Red Fruit Pavlova

This recipe for pavlova is the one we usually use for special occasions in my family.

When we are all get together, my mother and my aunt Carmela, who are great cooks, always bring red fruit pavlova for dessert.

It is a very colourful and easy to make dessert. Meringue, cream and red fruits. I recommend serving this delicacy right after making it, so that it keeps its consistency. And if you wish, you can add other fruits.

It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.

Now that Christmas is approaching, this dessert is ideal to surprise your family and friends. Besides being delicious, it is a very decorative and easy to make delicacy. At the begging the most difficult part is learn how to pronounce it´s name! Pavlova, pavlolva, pablova… but you end up learning it with no problem 🙂

Pavlova Cake or Mini Pavlovas

Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake. I think is the best option if you want to offer your guests the experience of opening the meringue and feeling how it crunches. In this way they can also taste the cream and red fruits as they wish.

The recipe for each option is the same and is just as easy to make, the only difference between the cake and the mini pavlovas is in the size of the nest made with meringue. To make the nest of the tart you use all the meringue and start shaping the nest on the baking paper. On the other hand, for the mini pavlovas you create smaller meringue nests.

With the concave part of a soup spoon start shaping the nest, making a hole in the center. This hollow, where you will later put the cream, is what gives shape to the nest meringue.

I leave it up to your taste! In my opinion, diners experience the magic of pavlova more intensely if everyone has their own piece.

And from one dessert comes another dessert. During the preparation of the meringue, I had five egg yolks left over, and now what do I do with these yolks? I didn’t know what to do with them, so I decided to use them to make a crema catalana.

receta-pavlova-frutos-rojos

Easy Red Fruit Pavlova Recipe

The red fruit pavlova is the ideal dessert to surprise your guests at special lunches and dinners. It will surprise your senses
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine Australian, New Zealander
Servings 8 people
Calor. 308 kcal

Ingredients
  

Meringue

  • 300 grams icing sugar
  • 5 egg whites
  • 3 teaspoons cornstarch
  • 1 teaspoon white or apple cider vinegar

Cream

  • 500 ml liquid cream
  • 150 grams sugar
  • 25 grams vanilla sugar

To decorate

  • 125 grams raspberries
  • 50 grams blackberries
  • 50 grams pistachios
  • Raspberry coulis (optional)

Instructions
 

Meringue

  • Preheat the oven to 120º (248°F).
  • In a bowl, beat the egg whites until stiff with an electric whisk. When you hit soft peaks form, add the icing sugar a little by little. You'll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.
  • Add the cornstarch with a strainer. Keep whipping with the electric whisk on medium speed to keep egg whites from deflating. Now add the vinegar while whipping.
  • Once the meringue is ready, it is time to create 6/8 nests for the mini pavlovas or a 20 cm diameter nest for the cake. This nest is created by placing a drop of meringue on top of the baking paper. With the concave side of a soup spoon you begin to shape the nest, making a hollow in the center.
  • Put it in the oven and let the meringue bake for 1 hour if you are making the mini pavlovas, and 1 hour and a quarter if you are making the tart.

Cream

  • Put the liquid cream in a bowl and whip it with an electric whisk. Add the sugar a little bit at a time. Whip for about ten minutes until stiff peaks form.

Assembly

  • To assemble the pavlova, place the cream on the meringue nests and then start decorating with the red fruits, crushed pistachios and raspberry coulis. Et volià! You have an amazing pavlova ready to be enjoyed!

Notes

Another way to make raspberry sauce is to put a spoonful of raspberry jam in a bowl and put it in the microwave for 30 seconds. Then add a teaspoon of water and stir until it looks like a sauce. If you want to remove the seeds of the jam from the sauce, you can strain through a sieve.
KEYWORDS pavlova, red fruit pavlova
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No Bake Philadelphia Cheesecake

No Bake Philadelphia Cheesecake

“The best no bake cheesecake you’ll ever taste,” he told me over and over again.

2008 was a very special year for Victor. He has two good memories out of it: the first one was watching Spain beating Italy in the penalty shootout at the Euro Cup. The second memory was eating the best no bake cheesecake he ever tried.

That summer Victor took a trip to South Africa with his family. They wanted to see Johannesburg and the surrounding area.

In one of their stops they went to visit a farm called “Acacia”. In that farm, he tells me, there were animals of all kinds: giraffes, ostriches, impalas…. Authentic African fauna.

The animals and the light of dawn was what he liked most about that place far from home.

But at dinner everything changed.

We were all at the table when suddenly exquisite dishes began to arrive. No fashionable restaurant in Madrid or New York would envy the level of cuisine that was being experienced that night.

And just when it seemed like nothing could top that dinner. She appeared. Shy and elegant. Creamy and smooth.

That no-bake cheesecake was the grand finale to that gastronomic feast. It became the queen of the party.

You can eat it plain or with a raspberry sauce on top.

Philadelphia Cheesecake with Biscuit Base

Two days after our conversation, I made the decision to try this cheesecake recipe. The original recipe was made of local cream cheese, but in this case we are going to use an equal which is Philadelphia cream cheese, and the cake still comes out just as amazing!

I´m going to use digestive biscuits to make the biscuit base.

This is a very special homemade recipe in our blog, as Victor’s mother discovered it in a faraway and wonderful place that is more than 10,000 kilometers away from her home.

As soon as I make it, I try it.

I give it to my sister Lucia to try. She confirms my suspicions: it’s the best cheesecake we’ve ever eaten in our lives.

No Bake Philadelphia Cheesecake Recipe

This cheesecake recipe is made of three parts:

Filling

  • Squeeze 100 ml of lemon juice.
  • Pour 370 grams of condensed milk into a bowl and add the squeezed juice. Stir until everything is well blended. Set aside.
  • In a separate bowl put 500 grams of Philadelphia cream cheese and add a teaspoon of vanilla extract. It is important that the cream cheese is at room temperature so that it mixes well. Whisk all together with an electric whisk. Set aside
  • In another bowl pour 300 grams of whipping cream and whip it with the electric whisk until stiff.
  • Add the condensed milk mixture to the Philadelphia cheese mixture and mix well with the electric whisk.
  • Add the whipped cream to the mixture little by little with encircling movements. Use a spatula to stir.

Biscuit Base

  • Crush 14 digestive biscuits previously mixed with 2 teaspoons of softened butter. You can use a hand blender or a food processor. Other way is putting the biscuits into a plastic bag and use a rolling pin to crush.
  • Place a baking paper in the 25 cm. mold so later it will be easier to unmold the cake.

Assembly 

  • Pour the crushed biscuit into the mold and  press it down firmly with the back of a spoon.
  • Pour the mixture and spread it evenly with the spatula.
  • Put the assembled cake in the refrigerator for 3 hours to give it consistency. Take it out of the refrigerator 1/2 hour before serving so you can enjoy more of its incredible creaminess. And just like that, this delicious cheesecake is ready.

If you liked this recipe for cheesecake, you can try making our pavlova recipe.

receta-tarta-de-queso

No Bake Philadelphia Cheesecake Recipe

The queen of cakes.
No ratings yet
Prep Time 15 mins
RESTING TIME 3 hrs
Course Dessert
Cuisine American
Servings 12 pieces

Ingredients
  

Filling

  • 370 grams condensed milk
  • 500 grams Philadelphia cream cheese
  • 300 grams whipping cream
  • 100 ml. squeezed lemon
  • 1 teaspoon vanilla extract

Base

  • 14 digestive biscuits
  • 2 teaspoons butter

Instructions
 

Filling

  • Mix the condensed milk with the lemon juice in a bowl and stir until well blended. Set aside.
  • In a separate bowl mix the cream cheese and vanilla extract with an electric whisk.
  • Whip the cream with the electric whisk until stiff.
  • Add the condensed milk mixture to the cream cheese mixture and mix well with the electric whisk.
  • Add the whipped cream to the mixture little by little with encircling movements. Use a spatula to stir.

Base

  • Crush 14 digestive biscuits previously mixed with 2 teaspoons of softened butter.
  • Place a baking paper in the 25 cm. mold so later it will be easier to unmold the cake.

Assembly

  • Pour the crushed biscuit into the mold and  press it down firmly with the back of a spoon.
  • Pour the mixture and spread it evenly with the spatula.
  • Put the assembled cake in the refrigerator for 3 hours to give it consistency. Take it out of the refrigerator 1/2 hour before serving so you can enjoy more of its incredible creaminess.
KEYWORDS no-bake cheesecake, philadelphia no-bake cheesecake
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The Cheesecake Original Recipe

Although this recipe comes from South Africa, the origin of cheesecake goes back thousands of years to Ancient Greece. The first confirmed history of cheesecake comes from the island of Samos, in 2000 B.C. Later, the athletes of the first Olympic Games, in 776 B.C., found in this cheesecake the source of energy needed to compete.

The first original recipe dates back to 230 AD and is attributed to the writer Athenaeus. It is recorded as the oldest cheesecake recipe. The elaboration consisted, first, in crushing the cheese until it was smooth and creamy, then mixing the crushed cheese in a brass pan with honey and wheat flour, and, finally, it was heated until it became a dough. Then was set aside to cool and then served.

This cheesecake original recipe reached all the countries of Europe as the Roman Empire expanded throughout the continent. This gave rise to a great variety of cheesecake recipes, each one containing each region´s native ingredients.

And from Europe we took the cheesecake recipe to the United States where cream cheese became the signature American ingredient. In 1872, a New York dairy farmer, William Lawrence, tried to make a product similar to the French Neufchatel cheese. However, he accidentally discovered a process to create cream cheese. In 1880, this cream cheese began to be marketed under the name Philadelphia Cream Cheese.

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