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
- Comece por triturar a bolacha de forma grosseira.
- Numa tigela, misture o açúcar com o iogurte, o óleo e as gemas.
- Bata com uma batedeira durante cinco minutos.
- À parte, bata as claras em castelo bem firme.
- Vá juntando aos poucos, ao preparado inicial, alternando com a farinha peneirada com o fermento e com a bolacha triturada.
- Unte com margarina e polvilhe com farinha, uma forma sem chaminé, com 23 cm de diâmetro.
- Verta a massa e leve ao forno, a 180º C, durante cerca de 40 minutos.
- Retire, depois de cozido, deixe arrefecer e desenforme num prato de servir.
- Bata até ficar em chantilly as claras com o açúcar em pó.
- Coloque no topo do bolo.
- Decore com rolinhos de chocolate e coloridos.
- 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
- Start by coarsely crushing the Maria biscuits. Set aside.
- In a large bowl, mix the caster sugar with the yoghurt, oil, and egg yolks.
- Beat with an electric mixer for five minutes until well combined.
- In a separate, clean bowl, beat the 5 egg whites until stiff peaks form.
- 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.
- Grease and flour a 23cm round cake tin.
- 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.
- Once baked, remove from the oven, allow to cool slightly in the tin before turning it out onto a serving plate to cool completely.
- To make the topping, beat the 3 egg whites with the icing sugar until it forms a glossy meringue.
- Spread the meringue frosting over the top of the cooled cake.
- Decorate with the chocolate and colourful sprinkles.
- Serve and enjoy!