How to Make Bolo de Bolacha: Traditional No-Bake Portuguese Biscuit Cake Recipe

Bolo de Bolacha, a traditional Portuguese no-bake cake, is a comforting and delicious dessert often found at family gatherings and celebrations in Portugal. Easy to make, it consists of Maria biscuits soaked in coffee, layered with sweet buttercream, creating an irresistible contrast of textures and flavors. In this article, we will explore the origin of this dessert, the necessary ingredients, detailed preparation steps, and tips to perfect this cake.

Origin of Bolo de Bolacha

Bolo de Bolacha is a classic Portuguese dessert that dates back to the 1970s and 80s, when families were looking for simple recipes that didn’t require an oven. It became popular due to its simplicity and the sweetness of the buttercream, balanced by the bitterness of the coffee that perfectly complements the sweetness of the biscuits.

This no-bake cake is often served on special family occasions like birthdays, holidays, and especially during Christmas meals. Although each family has its version, the traditional recipe remains a household favorite in Portugal. The Maria biscuits, which are easily available in Portugal and many other countries, are essential to making the Bolo de Bolacha.

To make a classic Bolo de Bolacha for about 8 people, you will need the following ingredients:

For the buttercream:

250 g (about 1 cup) unsalted butter, at room temperature
200 g (about 1 cup) granulated sugar
2 egg yolks
1 tablespoon vanilla extract
100 g (about 1/2 cup) heavy cream

For the cake:

2 packs of Maria biscuits (about 300 g)
250 ml (about 1 cup) strong coffee (ideally, espresso)
50 g (about 1/4 cup) cocoa powder (for decoration, optional)

For preparation:

A pinch of salt

Step-by-Step Preparation of Bolo de Bolacha

1. Prepare the buttercream
   Start by beating the butter at room temperature in a large bowl until it becomes creamy and smooth. Then add the granulated sugar and continue to beat until the mixture becomes light and fluffy.
   Add the egg yolks one at a time, continuing to beat, then add the vanilla extract and heavy cream. You should end up with a smooth, airy buttercream. Refrigerate the buttercream for a while to let it firm up before using.

2. Dip the biscuits in coffee
   Brew strong coffee (preferably espresso) and let it cool slightly. In a large dish or rectangular mold, pour the cooled coffee into a shallow dish. Quickly dip the Maria biscuits one at a time in the coffee, making sure not to soak them for too long. It’s important to keep the biscuits firm enough to hold their shape when layered.

3. Assemble the cake
   In a rectangular dish (or any mold of your choice), start by placing a layer of coffee-soaked biscuits side by side. Cover this layer with a smooth spread of buttercream using a spatula, then add another layer of biscuits soaked in coffee. Repeat the process, alternating between layers of biscuits and buttercream until all the biscuits are used and the cake is fully assembled.

4. Smooth and decorate
   For the top layer, use any remaining buttercream to smooth out the surface of the cake. If desired, sprinkle with cocoa powder for a decorative touch and additional flavor.

5. Refrigerate and let rest
   The Bolo de Bolacha should be refrigerated for at least 4 hours, ideally overnight. The resting time in the fridge allows the flavors to meld together and the buttercream to set, which makes the cake even more delicious. This resting time is crucial for achieving the perfect texture and stability.

Tips for Perfecting Your Bolo de Bolacha

Don’t soak the biscuits too long: Be careful not to leave the biscuits in the coffee for too long, or they may become too soggy. Dip them quickly, and make sure they stay firm enough to hold up when layered. This will ensure the cake holds together well when sliced.

Use good coffee: Coffee is a key element in this recipe. A good-quality coffee, ideally a strong espresso, adds richness to balance the sweetness of the buttercream. If you prefer a milder taste, you can use decaffeinated coffee or a mix of coffee and milk.

Let the cake rest in the fridge: Resting the cake in the fridge is essential to allow the flavors to meld and the buttercream to firm up. The longer it rests, the better it will taste. It can be made the day before, which also makes it more convenient for special occasions.

Get creative with flavors: While the classic Bolo de Bolacha is made with coffee and vanilla, you can customize the recipe by adding flavors like almond, hazelnut, or even melted chocolate into the buttercream to mix things up.

Decorate to your liking: In addition to cocoa powder, you can top your cake with chocolate shavings, fresh fruit, or chopped nuts for added texture and flavor. This also gives the cake a beautiful visual appeal.

Bolo de Bolacha is a delicious and easy-to-make Portuguese dessert that will surely impress your guests. Its simplicity, balanced flavors, and creamy texture make it a perfect choice for family gatherings or special occasions.

Whether you’re in Portugal or elsewhere, this no-bake cake lets you enjoy an authentic taste of Portuguese pastry in the comfort of your own home. Follow these steps and tips to make this beloved dessert and add a sweet touch to your family meals or celebrations!