Decadent Bolo de Bolacha - The Beloved Portuguese Biscuit Cake

 

Decadent Bolo de Bolacha: The Beloved Portuguese Biscuit Cake

Experience the warmth of Portuguese home cooking with Bolo de Bolacha, a cherished no-bake biscuit cake that is simple yet deeply satisfying. Layers of crisp Maria biscuits soften in a rich, buttery coffee cream, creating a mix of delightful textures and flavors. This dessert is a staple in Portuguese homes and is often shared during family gatherings. This scaled-down recipe allows you to enjoy its comforting magic in a special treat for two. It perfectly blends coffee, butter, and biscuits, requiring no oven—just some time for chilling.

Preparation Time: 20 minutes

Cooking Time: 0 minutes (No-bake!)

Chilling Time: Minimum 4 hours (preferably overnight)

Total Time: Approximately 4 hours 20 minutes (mostly chilling)

Difficulty Level: Easy

Serve: 2

INGREDIENTS 

For the Coffee Cream 

•         Unsalted Butter (room temperature): 60g (approx. 1/4 cup) 

•         Powdered Sugar (Icing Sugar): 40g (approx. 3 tbsp) 

•         Egg Yolk: 1 large 

•         Strong Brewed Coffee (cooled): 1 tbsp (or 1 tsp instant coffee dissolved in 1 tbsp hot water, then cooled) 

For Soaking the Biscuits 

•         Strong Brewed Coffee (cooled): 75ml (approx. 1/3 cup) 

 For the Layers 

•         Maria Biscuits: 80g (approx. 10-12 biscuits, depending on size) 

 For Garnish (Optional) 

•         Extra crushed Maria biscuits 

•         Chocolate shavings or cocoa powder 

Tools & Equipment 

•         Mixing bowl 

•         Electric mixer (handheld or stand mixer) or whisk. 

•         Spatula 

•         Small shallow dish (for coffee) 

•         2 small individual serving dishes or a small loaf pan/container (approx. 4x6 inches) 

•         Measuring spoons and cups 

INSTRUCTIONS 

Step 1.

Prepare the Coffee Cream

•         In a mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer until light, fluffy, and pale. 

•         Add the egg yolk and beat well until fully mixed and smooth. 

•         Gradually stir in the cooled brewed coffee (1 tablespoon), mixing until well combined and creamy. Set aside. 

 Step 2.

Prepare the Coffee for Soaking 

•         Pour 75 ml of cooled strong-brewed coffee into a small shallow dish. 

 Step 3.

Assemble Bolo de Bolacha.

•         First Layer (Biscuits): Quickly dip each Maria biscuit into the cool coffee, ensuring it's fully coated but not soggy (just a quick dip on both sides). Arrange a single layer of soaked biscuits at the bottom of your serving dish(es) or container. Break biscuits as needed to fit. 

•         Second Layer (Cream): Spread a generous layer of the prepared coffee cream evenly over the biscuits. 

•         Repeat Layers: Continue layering soaked biscuits and coffee cream until you run out of ingredients, ending with a layer of cream on top. 

•         Tip for 2 servings: You might do 3-4 layers of biscuits and cream in each individual serving dish or across a small loaf pan, depending on the height of your dishes. 

Step 4.

Chill: Cover the dish(es) with plastic wrap and refrigerate for at least 4 hours or ideally overnight. This chilling time is important for the biscuits to soften and for the flavors to blend. 

Step 5.

Garnish and Serve

•         Before serving, take the Bolo de Bolacha out of the refrigerator. 

•         Optionally, garnish the top with extra crushed Maria biscuits, chocolate shavings, or a dusting of cocoa powder. 

•         Serve chilled and enjoy! 

Macro Summary (Approximate per serving, very general as it depends on exact ingredients and portions) 

v  Calories: 450-550 kcal 

v  Protein: 5-7g 

v  Carbohydrates: 50-60g (mostly from sugar and biscuits) 

v  Fats: 25-35g (from butter and biscuits) 

Note: This is a rough estimate. For precise macros, you would need to calculate based on the specific brands and quantities of ingredients used. 

Tips & Variations 

• Don't Over-Soak! A quick dip is all that's needed for the biscuits to soften. Over-soaking will make the cake soggy. 

• Coffee Strength: Adjust the strength of your coffee to your liking. For a stronger coffee flavor, use espresso or concentrated brewed coffee. 

• Cream Consistency: Make sure your butter is at true room temperature (soft but not melted) for the best results. 

• Chocolate Twist: Add 1-2 teaspoons of cocoa powder to the butter cream for a mocha version or alternate layers with a thin spread of chocolate ganache. 

• Alcoholic Kick: For adults, a teaspoon of coffee liqueur, rum, or brandy can be added to the coffee to soak the biscuits for more flavor. 

• Shaping: While a rectangular dish is traditional, you can also assemble it in individual round dessert rings for a more formal look. 

FAQs 

1Q- My cream is grainy. What went wrong? 

A: This often happens if the butter wasn't soft enough or if the sugar didn't fully dissolve. Ensure your butter is at room temperature and mix it thoroughly with the powdered sugar until very smooth before adding the egg yolk. 

2Q- Can I use different biscuits? 

A: While Maria biscuits are traditional and provide a unique texture, you can try similar plain, thin, slightly sweet biscuits like rich tea biscuits or even digestive biscuits for a different flavor. 

3Q- How long can I store Bolo de Bolacha? 

A: Bolo de Bolacha keeps well in an airtight container in the refrigerator for 3-4 days. The biscuits will continue to soften over time. 

4Q- Can I freeze Bolo de Bolacha? 

A: Freezing is generally not recommended for Bolo de Bolacha since the texture of the biscuits and cream can change significantly when thawing, often becoming too soft or watery. It's best enjoyed fresh after chilling.