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Tarta de Galletas (Cookie Cake)

A slightly sweet Spanish dessert ~ perfect for summer days
Course Dessert
Cuisine Spanish
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Author www.sanpasqualskitchen.com


  • Serves 12
  • 4 oz. semi-sweet chocolate
  • 1 cup milk plus 3 tbsp
  • 1 ½ sticks of butter cut into tbsp size pieces
  • 3 eggs separated
  • ¼ cup sugar plus 1 tbsp
  • 2 tbsp Licor 43 or rum optional
  • 50-70 Maria Cookies I used Goya Maria Cookies, 2 pkgs ~ 7 oz. each


  • Heat chocolate and 3 tablespoons of milk over low heat stirring until melted and well combined. Add the butter a piece at a time and stir until completely incorporated. Remove from the heat.
  • Add ¼ cup of sugar to the egg yolks and beat well with a whisk.
  • Add egg mixture to the chocolate and thoroughly incorporate. Completely cool the mixture in the refrigerator.
  • When mixture is completely cooled, beat the egg whites to soft peaks. (Do not over beat.)
  • Add egg whites to cooled chocolate mixture and mix well.
  • Heat 1 cup of milk with Licor 43 and a tablespoon of sugar until very warm.
  • Remove from the heat.
  • Dip cookies into warm milk and begin the bottom layer of the cake by laying the cookies in a circular pattern, slightly overlapping. (I used the outside of an 8” springform pan as a mold.)
  • Pour some of the chocolate mixture over the top and spread to cover all the cookies.
  • Make the next layer of cookies the same as the first. Repeat 3 more times. (There should be 4 layers of cookie and chocolate if using an 8” diameter mold.)
  • Reserve any leftover cookies for crushing and garnishing.
  • Refrigerate cake in the mold in the refrigerator for 5 hours.
  • Remove mold and garnish with crushed cookies.
  • ¡Que aproveche!