O Bolo de Bolacha é um clássico em qualquer casa portuguesa. Esta sobremesa nostálgica, que não precisa de ir ao forno, é incrivelmente simples de fazer e perfeita para qualquer ocasião, desde um lanche de família a uma celebração especial. A combinação do café com a bolacha Maria e um creme suave é simplesmente irresistível.

Ingredientes

  • 2 pacotes de bolacha maria
  • 2 embalagens de natas para bater
  • café solúvel
  • 4 colheres de sopa de açúcar
  • 1 cálice de whisky
  • ovos moles para decorar (facultativo)
  • nozes

Preparação

  1. Numa forma de bolo, coloca-se no fundo a parte amovível de uma forma de tarte. Convém serem aproximadamente do mesmo tamanho. Isto irá facilitar quando desenformar o bolo.
  2. Prepara-se uma chávena de café forte, e adoça-se com 1 colher de açúcar, misturando o whisky de seguida.
  3. Batem-se as batas em chantilly com o restante açúcar e reserva-se.
  4. Demolha-se bolacha a bolacha, e vão-se colocando 2 camadas de bolacha, 1 camada de chantilly. Quando tiver chegado ao fim, leve a forma ao frigorífico durante umas 2 horas antes de desenformar.
  5. Decore com o restante chantilly, ovos moles e nozes partidas.

Ready for a trip to a Portuguese kitchen? Here’s the recipe in English for you to try.

Portuguese Biscuit Cake (Bolo de Bolacha)

A true Portuguese classic, the Bolo de Bolacha is a beloved no-bake cake that graces countless family gatherings, birthdays, and Sunday lunches across the country. Its magic lies in its simplicity, transforming humble Maria biscuits into a wonderfully soft, layered dessert that’s packed with flavour. There’s no oven required, just a bit of patience while it chills to perfection.

The core of this cake is the interplay between the coffee-soaked biscuits and the rich, sweet cream. While this recipe uses a hint of whisky for a traditional warming note, feel free to experiment. A splash of brandy or rum works beautifully, or for a family-friendly version, you can simply omit the alcohol altogether. For a chocolatey twist, try dissolving a tablespoon of cocoa powder into the cream as you whip it.

The “ovos moles” decoration is a traditional touch from Aveiro, Portugal, made from a sweet egg yolk and sugar cream. If you can’t find it, don’t worry! The cake is just as delicious decorated simply with the remaining cream, crushed walnuts, or even a generous dusting of cocoa powder.

Ingredients

  • 2 packets of Maria biscuits
  • 2 cartons of double cream (approx. 500ml total)
  • Instant coffee
  • 4 tablespoons of sugar
  • 1 shot of whisky
  • Sweet egg yolk cream (ovos moles) for decorating (optional)
  • Walnuts, to decorate

Method

  1. To make unmoulding easier, use a loose-bottomed or springform cake tin. You can lightly grease the sides and line the base with baking parchment.
  2. Prepare a cup of strong black coffee. Sweeten it with 1 tablespoon of sugar and then stir in the whisky. Set aside to cool slightly.
  3. In a separate bowl, whip the double cream with the remaining 3 tablespoons of sugar until it forms stiff peaks. This is your Chantilly cream.
  4. Working one at a time, briefly dip each Maria biscuit into the coffee mixture (don’t let them get too soggy). Arrange them in the tin to form a double layer. Spread a layer of the whipped cream evenly over the biscuits. Repeat this process, creating alternating double layers of biscuits and a single layer of cream, until you run out of ingredients, finishing with a layer of cream.
  5. Place the cake in the fridge for at least 2 hours to set before carefully unmoulding.
  6. Decorate the top with the remaining whipped cream, a drizzle of sweet egg yolk cream (if using), and a sprinkle of crushed walnuts.