Este bolo de iogurte e bolacha é um clássico delicioso e uma aposta segura para qualquer lanche. Com uma textura húmida graças ao iogurte e o toque crocante da bolacha triturada, é uma receita simples que agrada a toda a família. Perfeito para acompanhar um café ou chá, este bolo tornará qualquer tarde mais doce.

Ingredientes (6 Pessoas)

  • 300 gr de açúcar
  • 1 iogurte natural
  • 100 ml de óleo
  • 5 ovos
  • 280 gr de farinha
  • 1 colher de chá de fermento em pó
  • 100 gr de bolacha Maria
  • margarina para a forma
  • farinha para a forma
  • 3 claras
  • 3 colheres de sopa de açúcar em pó
  • rolinhos coloridos para decoração
  • rolinhos de chocolate para decoração

Preparação

  1. Comece por triturar a bolacha de forma grosseira.
  2. Numa tigela, misture o açúcar com o iogurte, o óleo e as gemas.
  3. Bata com uma batedeira durante cinco minutos.
  4. À parte, bata as claras em castelo bem firme.
  5. Vá juntando aos poucos, ao preparado inicial, alternando com a farinha peneirada com o fermento e com a bolacha triturada.
  6. Unte com margarina e polvilhe com farinha, uma forma sem chaminé, com 23 cm de diâmetro.
  7. Verta a massa e leve ao forno, a 180º C, durante cerca de 40 minutos.
  8. Retire, depois de cozido, deixe arrefecer e desenforme num prato de servir.
  9. Bata até ficar em chantilly as claras com o açúcar em pó.
  10. Coloque no topo do bolo.
  11. Decore com rolinhos de chocolate e coloridos.
  12. Sirva em seguida.

From our Portuguese kitchen to yours, here’s the recipe in English!

Yoghurt and Biscuit Cake

This classic Portuguese yoghurt and biscuit cake is a guaranteed crowd-pleaser for any occasion. It’s wonderfully moist, incredibly simple to prepare, and has a delightful texture thanks to the coarsely crushed Maria biscuits mixed into the batter.

Perfect for an afternoon snack (what we call a lanche) with a cup of tea or coffee, this humble cake proves that the most straightforward recipes are often the most satisfying. Topped with a simple, glossy meringue frosting and a handful of sprinkles, it’s a treat that will bring a little sweetness to everyone’s day.

Ingredients (Serves 6)

  • 300g caster sugar
  • 1 natural plain yoghurt
  • 100ml vegetable oil
  • 5 eggs
  • 280g plain flour
  • 1 teaspoon baking powder
  • 100g Maria biscuits
  • margarine, for greasing the tin
  • flour, for dusting the tin
  • 3 egg whites
  • 3 tablespoons of icing sugar
  • colourful sprinkles, for decorating
  • chocolate sprinkles, for decorating

Method

  1. Start by coarsely crushing the Maria biscuits. Set aside.
  2. In a large bowl, mix the caster sugar with the yoghurt, oil, and egg yolks.
  3. Beat with an electric mixer for five minutes until well combined.
  4. In a separate, clean bowl, beat the 5 egg whites until stiff peaks form.
  5. Gently fold the stiff egg whites into the yolk mixture, alternating with the sifted flour/baking powder mixture and the crushed biscuits. Be careful not to overmix.
  6. Grease and flour a 23cm round cake tin.
  7. Pour the batter into the prepared tin and bake in a preheated oven at 180°C (160°C Fan) for about 40 minutes, or until a skewer inserted into the centre comes out clean.
  8. Once baked, remove from the oven, allow to cool slightly in the tin before turning it out onto a serving plate to cool completely.
  9. To make the topping, beat the 3 egg whites with the icing sugar until it forms a glossy meringue.
  10. Spread the meringue frosting over the top of the cooled cake.
  11. Decorate with the chocolate and colourful sprinkles.
  12. Serve and enjoy!