Bolo de Bolacha

Serves 1
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Directions

  1. 1Beat the double cream until it forms stiff peaks.
  2. 2Add the condensed milk to the whipped cream.
  3. 3Add a little bit of cocoa powder to the mixture, which is not traditional but adds a nice bitterness.
  4. 4Mix the cream, condensed milk, and cocoa powder together.
  5. 5Add a sweet vanilla shot to the coffee for soaking the biscuits.
  6. 6Dip Maria biscuits in the coffee mixture to make the first layer of the cake.
  7. 7Arrange the dipped biscuits in a flower shape on a plate.
  8. 8Add a layer of the cream mixture over the biscuits.
  9. 9Repeat the layering process, alternating between coffee-dipped biscuits and the cream mixture, for as many layers as desired.
  10. 10Crush some biscuits to decorate the top of the cake.
  11. 11Sprinkle the crushed biscuits over the top of the cake using a sieve to create a fine layer, resembling Portuguese sand.
  12. 12Refrigerate the cake overnight.

Ingredients

  • packages Maria biscuits
  • cartons Double cream
  • 1 can Condensed milk
  • Cocoa powder
  • Coffee
  • 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.

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