Servings /number of people: 10
Preparation Time: 30 minutes
Cooking time: 0 minutes
Category: Desserts
Ingredients to prepare Portuguese Cookie Cake (Bolo de Bolacha)
400 g of Maria cookies (approx. 55–60 units)
300 ml of cold strong coffee (1 1/4 cups)
30 ml of brandy or port liquor, optional (2 tablespoons)
250 g unsalted butter at room temperature (1 cup)
200 g icing sugar (1 2/3 cups)
4 pasteurized egg yolks (4 units)
5 ml vanilla extract (1 teaspoon)
1 pinch of salt (1/8 teaspoon)
40 g crushed cookie to decorate (1/3 cup), optional
10 g cocoa powder for sprinkling (1 tablespoon), optional
30 g of flaked almonds or crunchy to decorate, optional (1/4 cup)
How to prepare Portuguese Cookie Cake (Bolo de Bolacha)
Portuguese Cookie Cake (Bolo de Bolacha) is the dessert of nostalgia: soft layers of Maria cookie soaked in coffee and a silky butter cream that melt into each bite. It does not need an oven, it is prepared in a short time and looks spectacular at celebrations. The secret is to moisten the cookies just enough to achieve a creamy texture without falling apart. With a touch of vanilla and, if you feel like it, a splash of liqueur, this cake conquers with its simplicity and classic flavor. Perfect to prepare in advance, it improves when it rests in the refrigerator.
1. Line the base of a 20–22 cm removable mold or prepare a flat plate for free assembly. Cool the container where you will assemble the cake to facilitate settling.
2. Prepare the bath: mix the cold coffee with the liquor (if using). Do not sweeten excessively to balance the cream. Pour into a deep plate to quickly dip the cookies.
3. Make the cream: beat the butter with the salt on medium-high speed for 2–3 minutes until very creamy and pale. The butter should be soft, not melted, for a silky texture.
4. Add the icing sugar in 2–3 batches, beating and scraping the walls of the bowl to avoid lumps. Beat 2 more minutes until integrated.
5. Add the pasteurized yolks one at a time, beating well after each addition. Add the vanilla and beat for 1 more minute. If the cream looks slightly cut, continue beating: it emulsifies over time. If it’s hot, cool for 5 minutes and beat again.
6. Assemble the first layer: wet each cookie 1–2 seconds per side; They should be moist but firm. Place a compact layer of cookies on the base of the mold or on the plate.
7. Spread a thin, even layer of cream (3–4 tablespoons) over the cookies, reaching the edges to seal. The thinner the layers, the better the textures merge.
8. Repeat layers alternating wet cookies and cream until ingredients are used up, finishing with cream. Smooth the surface with a spatula. If mounting on a plate, press gently to seat.
9. Cover and refrigerate for at least 6 hours (ideally, overnight) so the cookies soften and the flavors come together. This rest is key to a clean cut.
10. To decorate, sprinkle cocoa, crushed cracker and/or sliced almonds just before serving. Run a knife over the edge if you used mold and carefully unmold.
11. Cutting and Serving: Use a hot, dry knife for clean portions. Store cold for up to 3 days. Tip: If you prefer eggless, replace the yolks with 1/4 cup (60 ml) condensed milk and beat until combined.
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