Bolo de Bolacha {Portuguese Biscuit Cake}

Bolo de Bolacha, or Biscuit Cake, is a traditional Portuguese dessert made with Maria biscuit, rich coffee, and buttercream.

Bolo de Bolacha

I’m so excited to share a traditional Portuguese dessert with you guys. Bolo de Bolacha is an easy no-bake cake recipe that you’ll find at every Portuguese party. It is layer upon delicious layer of Marie biscuits soaked in coffee and a simple butter cream. You stack everything together and then place the Bolo de Bolacha in the refrigerator for a few hours (overnight is better!) and when it comes out you have an amazing cake that slices perfectly and taste sooo good!

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What is Maria Biscuit?

Maria biscuit is very similar to a rich tea biscuit, or digestive cookie found in the U.K.. It is a vanilla flavored, round biscuit (or cookie in the U.S.) with the brand stamped on top. Maria biscuits are popular around the world and is also known as is also known as Maria, Mariebon, and Marietta.

How to Make Bolo de Bolacha:

1. In the bowl of a mixer cream the butter and brown sugar together.
3. Add 1-2 tablespoons of coffee to mixture. This coffee should be sweetened to the same level that you would sweeten your  morning coffee.
4. Add egg yolks one at time and beat until a smooth consistency is achieved.
5. Set bowl aside.
6. Lightly soak 7 Maria cookies in the remaining coffee and place them on a large round serving platter. Start with a layer of 6 biscuits in a circle shape and a biscuit in the center of the circle.
7. On top of the single layer of cookies, add a layer of the cream icing. Spread it thinly over the Maria biscuits and then make a second layer of Maria biscuits. Repeat this process 3 more times for a total of 5 layers.
8. Spread the remaining icing over the top and sides. Smooth out the top and sides with a spatula. The layer of cream on the sides should be very thin.
10. Place in the refrigerator for a few hours or over night.
11. Optional: Before serving garnish with crushed Maria cookies and coffee beans .

Note: This recipe does contain raw egg yolks. If you are worried about consuming raw eggs you can look for pasteurized eggs at your local grocery store. Pasteurized eggs have been treated to kill bacteria and are safe to eat raw.  

Tips for making Bolo de Bolacha:

• You can make the icing lighter and fluffier by folding in whipped topping.
• For a stronger flavor you can use espresso. You can also add a but of cocoa for a chocolate flavor.
• This isn’t a cake you can move once you start making it so be sure to start assemble your layers on the platter you plan to serve it on.

Want more Portuguese recipes?

• Homemade Chorico
• Caldo Verde – Portuguese Potato Kale Soup
• Rissóis de Camarão – Portuguese Shrimp Turnovers

BOLO DE BOLACHA
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Servings: 8

Prep Time: 30 mins

Chilling Time: 2 hrs

Bolo de Bolacha

Bolo de Bolacha, or Biscuit Cake, is a traditional Portuguese dessert made with Maria biscuit, rich coffee, and buttercream.

Print Recipe

5 from 1 vote

Ingredients

• 20 oz. Maria Biscuits
• 2 Egg Yolks, see note below
• 1 cup Light Brown Sugar
• 1 cup Unsalted Butter, room temp
• 1 cup Sweetened Coffee, room temp

Instructions

• In the bowl of a mixer cream the butter and brown sugar together.
• Add 1-2 tablespoons of coffee to mixture
• Add egg yolks one at time and beat until a smooth consistency is achieved.
• Set bowl aside.
• Lightly soak 7 Maria cookies in the remaining coffee and place them on a large round serving platter. Start with a layer of 6 biscuits in a circle shape and a biscuit in the center of the circle.
• On top of the single layer of cookies, add a layer of the cream icing. Spread it thinly over the Maria biscuits and then make a second layer of Maria biscuits. Repeat this process 3 more times for a total of 5 layers.
• Spread the remaining icing over the top and sides. Smooth out the top and sides with a spatula. The layer of cream on the sides should be very thin.
• 10. Place in the refrigerator for a few hours or over night.
• 11. Before serving garnish with crushed Maria cookies and coffee beans ., optional

Notes

Note: This recipe does contain raw egg yolks. If you are worried about consuming raw eggs you can look for pasteurized eggs at your local grocery store. Pasteurized eggs have been treated to kill bacteria and are safe to eat raw.  

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Dessert

Cuisine: Portuguese

Keyword: bundt cake, coffee, dessert, no bake