This is not a light cake (if any is);
It is chocolatey, dense and quite sweet, like a good self-respecting Latin American dessert.
The marquise is a typical cookie cake of Venezuelan gastronomy with the necessary characteristics to have earned its well-deserved popularity: beyond the obvious – that it is delicious and that its flavor is suitable for all types of palates –, it is easy to prepare, it is not The oven is used and the ingredients are from around the house.
As with any popular recipe, there are different ways to prepare it, but I would dare to say that there are two camps: those who use condensed milk, and as a consequence, obtain a creamier marquise, and those who use more butter and result in a more compact cake.
In this case we are going to make a mixture of the two - please forgive me for my lukewarmness - so that it is easy to cut and serve, thanks to the solidity that the butter gives it when it cools, still maintaining the creaminess that the milk gives it. condensed and the yolks.
To prepare it we will make a kind of custard or chocolate pudding, with which we will form layers interspersed with Maria cookies soaked in milk with cinnamon and/or cocoa powder.
If you want to use other vanilla cookies or a similar flavor or change them for rectangular or square cookies because the assembly seems easier that way, you can do so.
Last clarification: I made this recipe in a 30x20 centimeter mold, but you can use a smaller one if you want the marquise to be a little taller.
Time:
25 minutes
Difficulty:
Assembly requires a pinch of patience
Ingredients
For 4-6 people
300g chocolate
200g butter
4 yolks
400 g condensed milk
20 g of cocoa
200 ml of milk
1 teaspoon cinnamon
350 g Maria cookies
Cocoa, crushed cookies or grated chocolate to decorate
Instructions
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