📝 About This Recipe
A beloved staple of Portuguese family gatherings, Bolo de Bolacha is a nostalgic masterpiece that transforms simple Maria biscuits into a sophisticated, flower-shaped layer cake. This no-bake wonder features layers of biscuits soaked in intense espresso, sandwiched between a silky, cloud-like coffee buttercream. It is a perfect balance of bitter coffee notes and sweet, buttery richness that improves with every hour it rests in the fridge.
🥗 Ingredients
The Buttercream Base
- 250 grams Unsalted butter (high quality, softened to room temperature)
- 250 grams Powdered sugar (sifted to ensure no lumps)
- 2 Egg yolks (large, pasteurized and at room temperature)
- 2 tablespoons Strong espresso coffee (cooled to room temperature)
- 1 teaspoon Vanilla extract (optional, for depth of flavor)
- 1 pinch Pinch of fine sea salt (to balance the sweetness)
The Biscuit Layers
- 3 packages Maria Biscuits (Bolacha Maria) (approx. 600g total; keep some extra for mistakes)
- 300 ml Strong brewed coffee (warm but not boiling)
- 1 tablespoon Sugar (to sweeten the soaking coffee)
- 1 tablespoon Coffee liqueur or Brandy (optional, for an adult version)
Topping and Garnish
- 4-5 pieces Maria biscuits (crushed into a fine sand-like powder)
- 10 pieces Coffee beans (for decoration)
- 1 teaspoon Cocoa powder (optional dusting)
👨🍳 Instructions
-
1
Begin by brewing 300ml of strong coffee. Stir in one tablespoon of sugar (and the liqueur if using) while hot, then pour into a shallow bowl and let it cool until it is lukewarm.
-
2
In a large mixing bowl, cream the softened butter using an electric hand mixer or stand mixer on medium-high speed for about 5 minutes until it becomes very pale and fluffy.
-
3
Gradually add the sifted powdered sugar to the butter, one third at a time, beating well after each addition until the mixture is light and silky.
-
4
Add the egg yolks one by one, beating thoroughly between each. This adds a rich, traditional custard-like mouthfeel to the buttercream.
-
5
Slowly drizzle in the 2 tablespoons of cooled espresso, vanilla extract, and a pinch of salt. Continue whisking until the coffee is fully incorporated and the cream is uniform in color.
-
6
Prepare your serving platter. To keep it clean, you can place small strips of parchment paper around the edges where the cake will sit.
-
7
Dip a Maria biscuit into the lukewarm coffee for just 1-2 seconds. It should be moistened but still hold its shape; do not let it get mushy.
-
8
Place the first soaked biscuit in the center of the platter. Arrange 6 more soaked biscuits around it to create a flower shape (one in the middle, six surrounding).
-
9
Carefully spread a thin, even layer of the coffee buttercream over the biscuits using an offset spatula, ensuring you fill the gaps between the biscuits.
-
10
Repeat the process: soak biscuits, create the flower layer, and spread with buttercream. Continue until you have used almost all the biscuits, typically reaching 6 to 8 layers high.
-
11
Reserve enough buttercream to cover the top and the sides of the cake. Smooth the top and sides with your spatula for a clean finish.
-
12
Crush the remaining 4-5 dry Maria biscuits into a fine powder using a blender or by placing them in a bag and using a rolling pin.
-
13
Generously sprinkle the biscuit crumbs over the top and gently press some onto the sides of the cake. Decorate the top with a few whole coffee beans.
-
14
Refrigerate the cake for at least 4-6 hours, but preferably overnight. This is crucial as it allows the biscuits to soften to a cake-like texture and the flavors to meld.
-
15
Remove from the fridge 15 minutes before serving to let the buttercream soften slightly for the best texture. Slice into wedges and enjoy!
💡 Chef's Tips
Always use room temperature butter; if it's too cold, the buttercream will clump, and if it's melted, the cake will collapse. Be extremely quick when dipping the biscuits in coffee—a mere 'in and out' is enough, as they continue to soften while resting. If you are concerned about raw egg yolks, use pasteurized eggs or omit them and add an extra tablespoon of butter for richness. For a cleaner look, use a springform pan ring to build the layers, though the traditional free-form flower shape is more authentic. Sift your powdered sugar twice to ensure the most velvety buttercream texture possible.
🍽️ Serving Suggestions
Serve with a small glass of chilled Ginjinha (Portuguese cherry liqueur) for a truly authentic experience. A hot cup of 'Bica' (Portuguese espresso) perfectly complements the sweetness of the cake. Pair with a side of fresh berries, like raspberries or strawberries, to add a bright acidity to the rich butter layers. A glass of Tawny Port wine is an exceptional companion for the deep coffee notes of this dessert. For a modern twist, serve with a dollop of unsweetened whipped cream on the side.