Ah, Bolo de Bolacha — the iconic Portuguese no-bake biscuit cake! 🍪☕
It’s elegant, creamy, and has that perfect coffee-dipped crunch. Here’s a classic recipe:
Bolo de Bolacha (Portuguese Biscuit Cake)
Ingredients
- 200 g Maria biscuits (or tea biscuits like Petit Beurre)
- 1 cup strong brewed coffee, cooled
- 1 cup unsalted butter, softened
- 1 cup sweetened condensed milk
- Optional: cocoa powder, chocolate shavings, or crushed nuts for topping
Instructions
1. Prepare the Buttercream
- Beat softened butter until creamy.
- Gradually add condensed milk, mixing until smooth and fluffy.
2. Dip the Biscuits
- Pour coffee into a shallow dish.
- Quickly dip each biscuit — just 1–2 seconds per side so they don’t get soggy.
3. Layer the Cake
- In a rectangular or round dish, place a layer of dipped biscuits.
- Spread a layer of buttercream over the biscuits.
- Repeat layers until all biscuits and cream are used, finishing with a buttercream layer on top.
4. Chill
- Cover and refrigerate at least 4 hours (overnight is best) to allow the flavors to meld.
5. Decorate
- Dust with cocoa powder, chocolate shavings, or chopped nuts before serving.
Tips for Success
- Coffee strength: Use strong coffee for that classic flavor; add a splash of liquor like Kahlúa or brandy for adults.
- Texture: Don’t over-soak biscuits — quick dip keeps structure intact.
- Serving: Slice with a hot knife for clean pieces.
If you want, I can give a fancier version with chocolate ganache layers or a Portuguese-style espresso “adult” twist that’s insanely rich.
Do you want me to do that?
