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Maria Cookie Cake – Bolo de bolacha Maria
By Jeremiah Duarte Bills, inspiredd by Rita Nascimento
You can create a 6 inch version by making half of the recipe.
Ingredients:
240 grams (8 large) egg whites
350 grams (1 + 3⁄4 cup) sugar
1⁄2 tsp fine sea salt
1⁄4 tsp cream of tartar
452 grams (4 sticks) unsalted butter, cool room temperature
5 tbsp strong coffee or espresso, room temperature
400 grams (2 packages) Bolacha Maria cookies
236 grams (1 cup) strong coffee
cinnamon or cocoa powder to garnish (optional) extra Maria cookies crushed to garnish (optional)
Method:
1. Line an 8 or 9 inch cake pan or cake ring with plastic wrap or acetate. If using a cake ring place it on a cake board or serving plate. Alternately you can build the cake directly on a serving plate in the shape of a flower stacking the cookies directly on top of themselves.
2. Combine the egg whites, sugar, salt and cream of tartar in the bowl of stand mixer.
3. Place on a pan of simmering water to create a double boiler.
4. Using a heat proof spatula stir the egg and sugar mixture until it reaches 175 degrees Fahrenheit on a digital thermometer.
5. Remove from the heat and mix using the whisk attachment on high for 5 minutes until stiff peaks are formed.
6. Reduce speed to medium and allow meringue to cool completely. You may place the meringue in the refrigerator for 10 to 15 minutes to speed up this process.
7. Once the meringue is cooled add butter in 1 to 2 tbsp portions mixing completely after each addition. The meringue and the butter need to be within 10 degrees of each other. 8. If the buttercream has a curdled look the butter is too cold. You can heat the sides of the bowl with a torch or remove 1⁄2 cup of the buttercream heat it in the microwave until melted then add back to mixture and beat until smooth. If the buttercream is too liquid the butter is too soft. Place in the refrigerator for 15 to 20 minutes then beat again.
9. Dip cookies one at a time in the coffee. Do not let the cookies soak too long or they will fall apart. Arrange on the serving plate. You can use broken pieces to fill in any gaps. Spread or pipe a thin layer of buttercream over the cookies. Repeat the dipping and layering process. You can offset the next layer of cookies or continue to build them up directly on top of the previous layer.
10. To garnish you can pipe decoratavely with any leftover buttercream, broken shards of cookies, and or crushed cookies.
11. Store in the refrigerator for at least 5 hours or preferably overnight. Allow to come completely to room temperature before serving.
12. Sprinkle with cinnamon or cocoa powder (optional) before serving.
By Jeremiah Duarte Bills, inspiredd by Rita Nascimento
You can create a 6 inch version by making half of the recipe.
Ingredients:
240 grams (8 large) egg whites
350 grams (1 + 3⁄4 cup) sugar
1⁄2 tsp fine sea salt
1⁄4 tsp cream of tartar
452 grams (4 sticks) unsalted butter, cool room temperature
5 tbsp strong coffee or espresso, room temperature
400 grams (2 packages) Bolacha Maria cookies
236 grams (1 cup) strong coffee
cinnamon or cocoa powder to garnish (optional) extra Maria cookies crushed to garnish (optional)
Method:
1. Line an 8 or 9 inch cake pan or cake ring with plastic wrap or acetate. If using a cake ring place it on a cake board or serving plate. Alternately you can build the cake directly on a serving plate in the shape of a flower stacking the cookies directly on top of themselves.
2. Combine the egg whites, sugar, salt and cream of tartar in the bowl of stand mixer.
3. Place on a pan of simmering water to create a double boiler.
4. Using a heat proof spatula stir the egg and sugar mixture until it reaches 175 degrees Fahrenheit on a digital thermometer.
5. Remove from the heat and mix using the whisk attachment on high for 5 minutes until stiff peaks are formed.
6. Reduce speed to medium and allow meringue to cool completely. You may place the meringue in the refrigerator for 10 to 15 minutes to speed up this process.
7. Once the meringue is cooled add butter in 1 to 2 tbsp portions mixing completely after each addition. The meringue and the butter need to be within 10 degrees of each other. 8. If the buttercream has a curdled look the butter is too cold. You can heat the sides of the bowl with a torch or remove 1⁄2 cup of the buttercream heat it in the microwave until melted then add back to mixture and beat until smooth. If the buttercream is too liquid the butter is too soft. Place in the refrigerator for 15 to 20 minutes then beat again.
9. Dip cookies one at a time in the coffee. Do not let the cookies soak too long or they will fall apart. Arrange on the serving plate. You can use broken pieces to fill in any gaps. Spread or pipe a thin layer of buttercream over the cookies. Repeat the dipping and layering process. You can offset the next layer of cookies or continue to build them up directly on top of the previous layer.
10. To garnish you can pipe decoratavely with any leftover buttercream, broken shards of cookies, and or crushed cookies.
11. Store in the refrigerator for at least 5 hours or preferably overnight. Allow to come completely to room temperature before serving.
12. Sprinkle with cinnamon or cocoa powder (optional) before serving.