The Bolo de bolacha is a typical Portuguese cake (also known in Portugal as “Portuguese Maria biscuit cake”) that has now also become a Brazilian recipe.
The term “bolacha” derives from the fusion of bolo (bulla, spherical object in Latin) with the diminutive suffix “acha”.
The first appearance of the term in Portuguese dates back to 1543.
➡➡Cold dessert made of Maria biscuits (very famous in Portugal) soaked in coffee alternated with a butter cream.
And it is usually shaped like a flower.
The original recipe for Bolo de bolacha included a cream made from butter and condensed milk, and the cake used to be turned upside down and presented sprinkled with grated coconut, but today with crushed biscuits or grated chocolate.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: No cooking
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 14 oz Maria biscuits
- 14 oz butter (room temperature)
- 1 egg yolk
- 2 tbsp coffee powder
- 1 cup coffee (unsweetened)
- 7 oz powdered sugar
Steps
Mix the butter at room temperature with the powdered sugar, the egg yolk, and the coffee powder.
Dip the biscuits in the unsweetened coffee and form alternating layers of biscuits and cream, positioning the biscuits to form a flower.
Finally, crumble the remaining biscuits on the last layer, sprinkle with powdered sugar, and if you like, add chocolate pieces.
Leave in the fridge for at least three hours before serving.
Coffee in Brazil
After the arrival of the first coffee beans in Brazil in 1727, thanks to the efforts of Portuguese sergeant Francisco de Mello Palheta, coffee quickly transformed into Brazil’s first and most profitable exclusive export product.
What was initially intended for internal consumption only later became the greatest export success, when Haiti, then the world’s largest coffee producer, was in a severe crisis….
