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Bolo de Bolacha (Biscuit Cake)

Bolo de Bolacha (Biscuit Cake)

Bolo de Bolacha, or Biscuit Cake, is a traditional Portuguese dessert made with Maria biscuit, rich coffee, and buttercream.
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5 from 1 vote
Prep Time: 30 minutes
Chilling Time (Overnight or: 2 hours
Total Time: 2 hours 30 minutes
Course: Dessert
Cuisine: Portuguese
Keyword: Dessert, Portuguese, Portuguese Recipes for Desserts, Recipe
Servings: 8 servings
Calories: 627 kcal
Bolo de Bolacha (Biscuit Cake)

Equipment

  • Electric Mixer
  • Large Round Serving Platter
  • Spatula

Ingredients

  • 20 ozs Maria Biscuits graham crackers
  • 2 Egg Yolks *see note below
  • 1 cup Light Brown Sugar
  • 1 cup Unsalted Butter room temp
  • 1 cup Sweetened Coffee room temp

Instructions

  • In the bowl of a mixer cream the butter and brown sugar together.
  • Add 1-2 tablespoons of coffee to mixture. This coffee should be sweetened to the same level that you would sweeten your morning coffee.
  • Add egg yolks one at time and beat until a smooth consistency is achieved.
  • Set bowl aside.
  • Lightly soak 7 Maria cookies in the remaining coffee and place them on a large round serving platter. Start with a layer of 6 biscuits in a circle shape and a biscuit in the center of the circle.
  • On top of the single layer of cookies, add a layer of the cream icing. Spread it thinly over the Maria biscuits and then make a second layer of Maria biscuits. Repeat this process 3 more times for a total of 5 layers.
  • Spread the remaining icing over the top and sides. Smooth out the top and sides with a spatula. The layer of cream on the sides should be very thin.
  • Place in the refrigerator for a few hours or over night.
  • Optional: Before serving garnish with crushed Maria cookies.

Notes

Note: This recipe does contain raw egg yolks. If you are worried about consuming raw eggs you can look for pasteurized eggs at your local grocery store. Pasteurized eggs have been treated to kill bacteria and are safe to eat raw. You can also leave the yolks out totally.

Tips for Making Bolo de Bolacha:

  1. You can make the icing lighter and fluffier by folding in whipped topping.
  2. For a stronger flavor you can use espresso. You can also add a but of cocoa for a chocolate flavor.
  3. This isn’t a cake you can move once you start making it so be sure to start assemble your layers on the platter you plan to serve it on.
  4. If you only want to have 1-2 slices, cut the slices and leave the rest of the cake in the refrigerator.
  5.  If Marie biscuits are not available you can substitute Graham Crackers.

Nutrition

Serving: 1slice | Calories: 627kcal | Carbohydrates: 82g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 480mg | Potassium: 174mg | Fiber: 2g | Sugar: 44g | Vitamin A: 774IU | Calcium: 91mg | Iron: 3mg
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