Bolo de Bolacha

Serves 1
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Directions

  1. 1Beat the double cream until it forms stiff peaks.
  2. 2Beat the double cream until it forms stiff peaks.
  3. 3Beat the double cream until it forms stiff peaks.
  4. 4Add the condensed milk to the whipped cream.
  5. 5Add the condensed milk to the whipped cream.
  6. 6Add the condensed milk to the whipped cream.
  7. 7Add a little bit of cocoa powder to the mixture, which is not traditional but adds a nice bitterness.
  8. 8Add a little bit of cocoa powder to the mixture, which is not traditional but adds a nice bitterness.
  9. 9Add a little bit of cocoa powder to the mixture, which is not traditional but adds a nice bitterness.
  10. 10Mix the cream, condensed milk, and cocoa powder together.
  11. 11Mix the cream, condensed milk, and cocoa powder together.
  12. 12Mix the cream, condensed milk, and cocoa powder together.
  13. 13Add a sweet vanilla shot to the coffee for soaking the biscuits.
  14. 14Add a sweet vanilla shot to the coffee for soaking the biscuits.
  15. 15Add a sweet vanilla shot to the coffee for soaking the biscuits.
  16. 16Dip Maria biscuits in the coffee mixture to make the first layer of the cake.
  17. 17Dip Maria biscuits in the coffee mixture to make the first layer of the cake.
  18. 18Dip Maria biscuits in the coffee mixture to make the first layer of the cake.
  19. 19Arrange the dipped biscuits in a flower shape on a plate.
  20. 20Arrange the dipped biscuits in a flower shape on a plate.
  21. 21Arrange the dipped biscuits in a flower shape on a plate.
  22. 22Add a layer of the cream mixture over the biscuits.
  23. 23Add a layer of the cream mixture over the biscuits.
  24. 24Add a layer of the cream mixture over the biscuits.
  25. 25Repeat the layering process, alternating between coffee-dipped biscuits and the cream mixture, for as many layers as desired.
  26. 26Repeat the layering process, alternating between coffee-dipped biscuits and the cream mixture, for as many layers as desired.
  27. 27Repeat the layering process, alternating between coffee-dipped biscuits and the cream mixture, for as many layers as desired.
  28. 28Crush some biscuits to decorate the top of the cake.
  29. 29Crush some biscuits to decorate the top of the cake.
  30. 30Crush some biscuits to decorate the top of the cake.
  31. 31Sprinkle the crushed biscuits over the top of the cake using a sieve to create a fine layer, resembling Portuguese sand.
  32. 32Sprinkle the crushed biscuits over the top of the cake using a sieve to create a fine layer, resembling Portuguese sand.
  33. 33Sprinkle the crushed biscuits over the top of the cake using a sieve to create a fine layer, resembling Portuguese sand.
  34. 34Refrigerate the cake overnight.
  35. 35Refrigerate the cake overnight.
  36. 36Refrigerate the cake overnight.

Ingredients

  • packages Maria biscuits
  • packages Maria biscuits
  • packages Maria biscuits
  • cartons Double cream
  • cartons Double cream
  • cartons Double cream
  • 1 can Condensed milk
  • 1 can Condensed milk
  • 1 can Condensed milk
  • Cocoa powder
  • Cocoa powder
  • Cocoa powder
  • Coffee
  • Coffee
  • Coffee
  • Sweet vanilla shot
  • Sweet vanilla shot
  • Sweet vanilla shot

Equipment

Electric whiskMixing bowlSpatulaPlateBlenderSieve

Tips

  • The traditional way to make Bolo de Bolacha uses egg yolks, butter, and sugar, but this recipe uses double cream and condensed milk for a lighter texture.
  • Putting the cake in the fridge overnight allows the biscuits to soften and the flavors to meld.