WIKI NOTE: The Marie biscuit was created by the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh.
It became popular throughout Europe, particularly in Spain where, following the Civil War, the biscuit became a symbol of the country's economic recovery after bakeries produced mass quantities to consume a surplus of wheat.
TARTA DE LA ABUELA (MARIE BISCUIT CHOCOLATE NO-BAKE CAKE)
TARTA DE LA ABUELA (MARIE BISCUIT CHOCOLATE NO-BAKE CAKE)
I. LAYER OF BISCUITS
Marie biscuits packet /*vegan biscuits
NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
Milk (approx.50ml) /*almond milk
II. LAYER OF CHOCOLATE
100g chocolate chunks /*vegan chocolate
20g caster sugar /*brown sugar
2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
III. LAYER OF CUSTARD (optional)
Custard powder (300g packet)
III. LAYER OF JAM (optional)
Strawberry jam
NOTE: There are a million different recipes for Marie biscuit cake in Spain because almost every house has its own recipe.
LET´S COOK!
1. Choose a baking pan. Metal, glass, or ceramic pans are perfect containers. Medium size should be all right for this recipe.
NOTE: Size always depends on how big you want the cake.
2. Put the milk in a soup plate. Dip the Marie biscuits into the milk.
First layer of biscuits - Cover the baking pan with the wet Marie biscuits.
First layer of biscuits - Cover the baking pan with the wet Marie biscuits.
3. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.
Second layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.
4. Dip more Marie biscuits into the milk until covered baking pan.
The third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
5. Fourth layer/custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie's biscuit layer.
The third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
5. Fourth layer/custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie's biscuit layer.
6. Dip more Marie biscuits into the milk and make a fifth layer.
Fifth layer/biscuits - Cover the chocolate layer with the wet Marie biscuits.
Fifth layer/biscuits - Cover the chocolate layer with the wet Marie biscuits.
7. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.
Last layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.
NOTE: Make as many layers as you want.
8. Put the cake in the fridge for a while (between 2 and 4 hours).
9. No-bake Marie biscuits cake should be served cold.
9. No-bake Marie biscuits cake should be served cold.
- LET'S TAKE A PHOTO!
How to make a biscuit portrait: Marie biscuit (head of the person), rectangle shape biscuit (body of the person). Draw details of the Marie biscuit character with syrup chocolate (big smile, eyes, tie, buttons...). Sugar-free candies or chopped strawberries (fruit) to decorate the frame of the photo/cake.
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