Why You’ll Love This Recipe
Markiza Cake is a treat that combines the comforting crunch of biscuits with a velvety smooth cream cheese filling and rich dark chocolate. It’s easy to make, with no baking required, and can be prepared in just over an hour. The result is a visually stunning dessert that is as delicious as it is satisfying, with layers of texture and flavor that everyone will love. The perfect balance of sweetness and richness makes this cake a crowd-pleaser every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 300 grams of digestive biscuits (or your choice of cookies)
- 150 grams of unsalted butter, softened
- 400 grams of sweetened condensed milk
- 250 grams of cream cheese
- 200 grams of dark chocolate, melted
- 100 grams of powdered sugar
- 1 teaspoon of vanilla extract
- A pinch of salt
directions
1. Prepare the Base:
Crush the digestive biscuits into fine crumbs. You can use a food processor or place the biscuits in a zip-lock bag and crush them with a rolling pin.
2. Mix the Butter and Biscuits:
In a mixing bowl, combine the crushed cookies with the softened butter. Mix well until the crumbs are fully combined and the mixture resembles wet sand.
3. Form the Base Layer:
Press the biscuit mixture firmly into the bottom of a rectangular or square baking dish to create an even layer. It’s essential to pack it down tightly for stability.
4. Make the Cream Filling:
In another bowl, combine the cream cheese, sweetened condensed milk, and powdered sugar. Mix using an electric mixer until the mixture is smooth and creamy.
5. Add Chocolate:
Gradually add the melted dark chocolate to the cream mixture. Blend until combined, ensuring the chocolate is fully incorporated with no lumps.
6. Flavoring:
Stir in the vanilla extract and a pinch of salt to enhance the flavor profile of the filling.
7. Layer the Filling:
Spread the creamy filling over the biscuit base evenly. Use a spatula to smooth out the surface.
8. Chill the Cake:
Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 1 hour. This allows the cake to set and develop its flavors.
9. Slice and Serve:
Once chilled, slice the cake into squares or rectangles. Remember to use a sharp knife for clean edges.
10. Optional Toppings:
For an extra touch, you can drizzle melted chocolate or sprinkle crushed biscuits on top before serving.
Servings and timing
This recipe yields 12 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Variations
- Add Fruit: Top the cake with fresh berries like strawberries or raspberries for a fruity contrast to the creamy filling.
- Add Nuts: Incorporate chopped nuts, like hazelnuts or almonds, into the biscuit base for an extra layer of texture.
- Use Milk Chocolate: Swap the dark chocolate for milk chocolate if you prefer a sweeter flavor.
- Vegan Version: Use dairy-free cookies, plant-based cream cheese, and non-dairy condensed milk to make a vegan-friendly version of this cake.
storage/reheating
Store leftover Markiza Cake in an airtight container in the refrigerator for up to 3 days. The cake is best served chilled, so it will stay delicious and refreshing for a few days. It’s not recommended to freeze the cake as it may affect the texture.
FAQs
Can I make this cake ahead of time?
Yes, this cake is great for making ahead. It needs to be refrigerated for at least 1 hour to set, but you can make it a day in advance for convenience.
Can I use other types of cookies instead of digestive biscuits?
Yes, you can use any cookie that’s firm enough to create a solid base. Graham crackers, speculoos, or even Oreos would work well.
How do I get the chocolate to melt smoothly?
Use a microwave-safe bowl to melt the chocolate in 20-second intervals, stirring each time to ensure it doesn’t burn. You can also melt it using a double boiler.
How do I know when the cake is set?
The cake is ready to serve once the filling is firm to the touch, and the layers have set after being chilled for at least 1 hour.
Can I add more layers to the cake?
Yes, you can make a multi-layer Markiza Cake by adding extra layers of crushed biscuits and cream filling. Just be sure to refrigerate each layer for a few minutes before adding the next.
Conclusion
Markiza Cake is a rich, creamy, and indulgent dessert that’s simple to make and perfect for any occasion. With its delicious combination of cookies, cream cheese filling, and dark chocolate, this no-bake cake will be a hit with everyone. Whether you’re serving it at a family gathering, a holiday celebration, or just treating yourself, this dessert is sure to impress. Enjoy every bite of this amazing cake!
Markiza Cake: An Amazing Ultimate Recipe You’ll Love
Markiza Cake is a no-bake, rich and indulgent dessert made with layers of crushed digestive biscuits, a creamy filling, and dark chocolate. It’s the perfect treat for gatherings, parties, or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
300 grams of digestive biscuits (or your choice of cookies)
150 grams of unsalted butter, softened
400 grams of sweetened condensed milk
250 grams of cream cheese
200 grams of dark chocolate, melted
100 grams of powdered sugar
1 teaspoon of vanilla extract
A pinch of salt
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
- Mix the Butter and Biscuits: In a mixing bowl, combine the crushed cookies with the softened butter. Mix until well combined and the mixture resembles wet sand.
- Form the Base Layer: Press the biscuit mixture firmly into the bottom of a rectangular or square baking dish to create an even layer.
- Make the Cream Filling: In another bowl, mix cream cheese, sweetened condensed milk, and powdered sugar using an electric mixer until smooth and creamy.
- Add Chocolate: Gradually add the melted dark chocolate to the cream mixture, blending until fully incorporated.
- Flavoring: Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Layer the Filling: Spread the cream filling evenly over the biscuit base using a spatula.
- Chill the Cake: Cover and refrigerate for at least 1 hour to set and develop the flavors.
- Slice and Serve: Once chilled, slice the cake into squares or rectangles with a sharp knife.
- Optional Toppings: Drizzle melted chocolate or sprinkle crushed biscuits on top before serving for extra decoration.
Notes
For a fruitier version, top with fresh berries like strawberries or raspberries.
For extra texture, add chopped nuts like hazelnuts or almonds to the biscuit base.
If you prefer a sweeter flavor, substitute dark chocolate with milk chocolate.
To make a vegan version, use dairy-free cookies, plant-based cream cheese, and non-dairy condensed milk.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
