Bolacha Maria – Tia Maria's Blog

Banana Cream Cake with Bolacha Maria Cookie

For banana lovers! This cake recipe tastes just like banana cream pie with and added fluffy and moist cake layer.

Perfect for party, pot luck and a summer picnic. I placed it in the refrigerator which gave it a cold sweet taste. It was a big hit with the family and bananalicious!

Ingredients:

1 boxed yellow cake mix recipe (follow package directions)

1 package of instant Vanilla pudding (follow package directions)

3 bananas (sliced)

10 Maria Cookies

1 cup heavy whipping cream

1 teaspoon vanilla

1 and 1/2 tablespoons confectioners sugar

Preparation:

Prepare cake as per directions in a deep baking dish.

While cake bakes prepare the pudding as per package directions. When slightly cooled poke holes with a wooden spoon.

Spread pudding evenly over the cake and into the holes.

Top forming a layer with 1/2 of the banana slices over the pudding.

Prepare whipped cream by beating until soft peaks form. Add the sugar and vanilla and beat until stiff peaks form. Spread gently over the banana layer.

Gently cut the Bolacha Maria in half leaving the Maria letters. Crush the remaining cookies to fine crumbles.

Top the whip cream layer with cookie crumbles.

Top with the remaining bananas.

Arrange the cookies on top with the Maria name exposed.

Cool cake in the refrigerator for a few hours if desired. Serve cold

Desserts / Holiday Recipes / Photo Gallery

August 11, 2014

Bolo de Bolacha Maria – Maria Cookie Cake

This easy recipe requires not baking and makes an elegant dessert. Bolo de Bolacha Maria is traditionally made with butter, or sweetened condensed milk, but my version uses home made pastry cream which makes it lighter and uses less sugar. You’ll find that you have all the ingredients for this recipe in your pantry. If you don’t have Portuguese Maria Cookies, you can use the Mexican Maria Cookies found in most grocery stores as an option. Enjoy!

Makes 1 small cake or approximately 4 parfaits

Ingredients:

1 package of Bolacha Maria (Maria Cookies any brand)

1 or 2 cups of warm strong black coffee

2 cups of whole milk

3 large egg yolks

1/2 cup of sugar

1/4 cup of corn starch

1/2 teaspoon of vanilla extract

2 tablespoons of butter

pinch of salt

Whipped cream

Instructions for Pastry Cream:

In a small saucepan heat the milk, 1/4 cup of the sugar, vanilla and pinch of salt until scalding but not boiling and set aside.

Meanwhile mix the egg yolks with the remaining sugar and corn starch until smooth and creamy.

Slowly add the yolks to the milk beating as you pour. Cook the mixture on medium heat for two minutes until it thickens stirring constantly.

Pour the cream into a bowl and add the butter. Beat with a mixer for about 5 minutes until very smooth and creamy.

Cover the bowl and place in the refrigerator for at least 2 hours to cool completely and thicken.

Dip 1 cookie into the coffee for about 5 seconds and place into the bottom of parfait glass. The cookie shouldn’t fall apart, if you find it gets too soft dip the cookie for only a few seconds.

Spread pastry cream on top of the cookie and continuing layer to your desired height leaving the last layer with the cream on top.

Crumble a few cookies in a plastic bag and sprinkle on top.

If you want to make the cookie mold with ribbon it’s very easy to do.

Place whole cookies around the sides to form an even square. Wrap a ribbon around and make a bow. Add tiny flowers for a nice effect.