Dona Maria Cake

Name: Dona Maria Cake - Adina J.
Ingredients: Base: 500 g popular biscuits Syrup: 500 ml water 8 tablespoons of sugar 3 tablespoons of cocoa 1 essence of rum Cream: 6 egg yolks 6 heaping tablespoons of flour 1 liter of milk 8 tablespoons of sugar

Dessert - Dona Maria Cake by Adina J. - Recipia

I have made the Dona Maria cake several times, especially when I need a dessert that looks good without being fussy. It uses plain biscuits, a cooked cream made with milk and egg yolks, and a cocoa syrup that quickly transforms everything into a creamy dessert. Basically, while the cream is cooling, you can prepare the rest without stress. The pan I usually use is 30 by 20 cm, about 7 cm high. You will likely have a few leftover biscuits – I save them for coffee the next day. Quick Info Total time: approximately 3.5 hours (including cooling) Actual preparation time: 40-45 minutes Cooling time: 2-3 hours in the fridge Servings: 15-20 (depends on how you cut it) Difficulty: medium Recipe type: cream cake, tray dessert Ingredients Base: 500 g plain biscuits Syrup: 500 ml water 8 tablespoons sugar 3 tablespoons cocoa 1 bottle rum essence Cream: 6 egg yolks 6 heaping tablespoons flour 1 liter milk 8 tablespoons sugar 2 bottles vanilla essence Top layer: 1 small jar of plum jam (or any preferred jam) For decoration: 400 ml liquid cream (I use Hulala) fruits, grated chocolate, or anything you have on hand for decoration Preparation Method 1. Preparing the biscuit base Arrange the biscuits in the pan, two overlapping rows. Depending on the size of the biscuits and the pan, you may have a few leftover. Don't worry about breaking them to fit perfectly; that's not necessary for this type of dessert. 2. Cocoa syrup Put the water, sugar, and cocoa in a small saucepan. Mix and bring to a boil. Once the sugar has dissolved, remove the pot from the heat and add the rum essence. Pour the hot syrup over the biscuits already arranged in the pan, trying to cover the entire surface evenly. Let the biscuits absorb the syrup and soften well. 3. Cooked cream with egg yolks and milk Bring 1 liter of milk to a boil in a heavy-bottomed pot to prevent it from sticking. Separately, take 20 tablespoons of the still-cold milk (or slightly warmed from the boiling pot) and mix them in a bowl with the egg yolks, flour, and sugar. When the milk on the stove is almost boiling, pour the egg yolk mixture into the pot in a thin stream while stirring continuously. Reduce the heat to low and keep stirring until the cream thickens well (about 8-10 minutes). Remove the pot from the heat, add the vanilla essence, and mix. Pour the hot cream over the syrup-soaked biscuits. 4. Cooling Let the cake cool completely, at least 2-3 hours in the fridge. It’s important for it to set well before adding the jam and cream layer. 5. Jam layer Once the cream has cooled and set, spread a thin layer of plum jam over it. You can also use apricot or cherry jam, but it should be a thicker one so it doesn't run. 6. Whipped cream and decoration Whip the liquid cream until it’s firm and fluffy. Spread it over the jam layer and smooth it out with a spatula. You can add fruits, grated chocolate, or anything you have on hand for decoration. 7. Serving Let the cake chill in the fridge for another 1-2 hours before cutting. It’s much easier to portion after it has cooled well. Why I make this recipe often It’s a tray dessert that doesn’t require baking and has no complicated steps. You can prepare it with any jam you have, and the cream and biscuits combine textures that appeal to almost everyone. It keeps well for a few days in the fridge, so you don’t have to make it on the same day you plan to serve it. Tips and Variations Tips - Use a heavy-bottomed pot for the cream to prevent sticking. - If you notice that the biscuits aren’t absorbing all the syrup, don’t worry; after a few hours in the fridge, they will be soft. - Make sure the cream is cold before whipping to help it stiffen easily. Substitutions - The plum jam can be replaced with any tart or thicker jam. Plums provide a fuller flavor, but cherry or apricot jam works well too. - The liquid cream can be substituted with plant-based cream (like Hulala, if you prefer non-dairy cream). Variations - You can add chopped nuts between layers if you want extra texture. - If you don’t have rum essence, you can use vanilla in the syrup, but it will change the final flavor. Serving Ideas - It’s easiest to cut with a thin-bladed knife dipped in warm water and quickly wiped. - It can be served with fresh fruits on top or just with grated chocolate for a simple decoration. Frequently Asked Questions 1. What kind of biscuits should be used? Simple plain biscuits without cream. If you use a different type, they might absorb the syrup differently. 2. Can I make the cream with cornstarch instead of flour? The original recipe uses flour, but you can theoretically use cornstarch (about 4 tablespoons). The taste and texture will be slightly different. 3. Can the cake be frozen? I don’t recommend it, as the cream and whipped cream do not freeze well. 4. Is the jam necessary? It’s not mandatory, but the jam layer balances the flavor and adds freshness. 5. What should I do if my cream curdles? Usually, this cream doesn’t have issues if you stir constantly and simmer on low heat. If it does separate, you can blend it with an immersion blender, but it won’t have the exact original texture. Nutritional Values On average, a medium serving (about 100 g) has approximately 250-300 kcal. Most of the calories come from the biscuits, cream, and sugar. Macros per serving: carbohydrates 35-40 g, protein 4-5 g, fat 10-12 g. These are approximate values and may vary depending on the exact ingredients used and how large you cut the portions. Storage and Reheating Store in the fridge, covered, for up to 3-4 days. I don’t recommend reheating it. It’s good cold, straight from the fridge. The whipped cream and cream do not hold up well at high temperatures or freezing. If left for more than a few days, the cream will start to soften too much, and the biscuits will become too mushy.

Preparation

The biscuits are arranged in the tray in two rows. Depending on their size, you may have a few leftover biscuits. No worries; they are great with tea :) We prepare the syrup by mixing all the ingredients and bringing everything to a boil until the sugar melts. When we take it off the heat, we add the rum essence and pour all the syrup over the biscuits arranged in the tray. After they have softened, we prepare the cream. We heat the milk in a thicker pot to prevent it from sticking. We take 20 tablespoons of the boiling milk and mix it with the egg yolks, flour, and sugar. When the milk reaches boiling point, we add the mixture of egg yolks and let it cook, stirring continuously until it thickens well. We take it off the heat, add the 2 vanilla essences, pour it over the syrup-soaked biscuits, and let it cool. Once it has cooled down well, we add the jam and whipped cream and decorate according to preferences and imagination. We refrigerate the cake for about 2-3 hours before cutting it.

Dona Maria Cake

Preparation

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