Im portuguese, it's called "Bolo de bolacha"
Bolo means CAKE!
bolacha means COOKIE! (... perhaps BISCUIT.... you'll see.)
So, it has to be good!
There is more than one version of this cake, but I abhor any different from this one.
This is what it's supposed to look like:
![[Image: 175988bcf057303a0ea9ddf6e5df99cf4803e_bolo_bolacha.jpg]](https://images.weserv.nl/?url=www.petiscos.com%2Ffotos_utilizadores%2F175988bcf057303a0ea9ddf6e5df99cf4803e_bolo_bolacha.jpg)
Ingredients:
- Coffee (whatever blend you prefer), 2 or 3 cups (depends on your cup size!
)
- COOKIES! not any cookies. Around here, they're called "bolacha maria", in Spain, they're Galleta Maria, in the UK, I found something very similar called Rich Tea Biscuit, all of these are round.
In Germany, the best I could find was Leibniz Butter Biscuits, rectangular, but the flavor is similar.
- Whipped Cream... I usually go for the canned version, but if you want to make your own, it only adds to the quality!
How to:
- Prepare a large tray where to lay down the cake. Just keep it handy, it's good to put a layer of some non-stick substance in there... I use the cream for that!
- Pour hot coffee on a soup plate. Something like this below, but with coffee instead of soup:
- Place one of the biscuits on a fork and dip it in the coffee, so that the biscuit is floating. Leave like that for one or 2 seconds. It is important that the biscuit doesn't get soaked and soft. It must remain hard. Lift the fork to remove the biscuit from the coffee, turn it around with your hand and dip it again. Both sides of the biscuit must the covered in coffee. Put the biscuit on the tray.
- Repeat until you have a layer of biscuits on the tray.
- Spread some cream over them all, make it nice and uniform.
- Add another layer of biscuits
- And another layer of cream
- And so on and so forth until you have some 7 or 8 layers of biscuits.
- Finish off with lots of cream, cover all the crevices and holes with cream.
- Add sprinkles to your liking... it's usually easier to just sprinkle with the crumbles of the biscuits that get broken during confection.
That's it! Usually, it takes some 20 minutes, not counting with coffee making.
No baking required.
Serve as soon as it's done, as the cream will sag within a few hours.
Bolo means CAKE!
bolacha means COOKIE! (... perhaps BISCUIT.... you'll see.)
So, it has to be good!
There is more than one version of this cake, but I abhor any different from this one.
This is what it's supposed to look like:
Ingredients:
- Coffee (whatever blend you prefer), 2 or 3 cups (depends on your cup size!
)- COOKIES! not any cookies. Around here, they're called "bolacha maria", in Spain, they're Galleta Maria, in the UK, I found something very similar called Rich Tea Biscuit, all of these are round.
![[Image: bolacha-maria.jpg]](https://images.weserv.nl/?url=3.bp.blogspot.com%2F-4iAfslblS24%2FUMt4yix7G9I%2FAAAAAAAACF4%2FcGOPUtdGu1o%2Fs320%2Fbolacha-maria.jpg)
In Germany, the best I could find was Leibniz Butter Biscuits, rectangular, but the flavor is similar.
![[Image: 10814-ButterLEIBNIZ_100g_LE.jpg]](https://images.weserv.nl/?url=www.insidethelittleblackbook.com%2Fwp-content%2Fuploads%2F2012%2F07%2F10814-ButterLEIBNIZ_100g_LE.jpg)
- Whipped Cream... I usually go for the canned version, but if you want to make your own, it only adds to the quality!
How to:
- Prepare a large tray where to lay down the cake. Just keep it handy, it's good to put a layer of some non-stick substance in there... I use the cream for that!
- Pour hot coffee on a soup plate. Something like this below, but with coffee instead of soup:
![[Image: am-637-prato-de-sopa.jpg]](https://images.weserv.nl/?url=mdemulher.abril.com.br%2Fimagem%2Fbeleza-dieta%2Finterna-slideshow%2Fam-637-prato-de-sopa.jpg)
- Place one of the biscuits on a fork and dip it in the coffee, so that the biscuit is floating. Leave like that for one or 2 seconds. It is important that the biscuit doesn't get soaked and soft. It must remain hard. Lift the fork to remove the biscuit from the coffee, turn it around with your hand and dip it again. Both sides of the biscuit must the covered in coffee. Put the biscuit on the tray.
- Repeat until you have a layer of biscuits on the tray.
- Spread some cream over them all, make it nice and uniform.
- Add another layer of biscuits
- And another layer of cream
- And so on and so forth until you have some 7 or 8 layers of biscuits.
- Finish off with lots of cream, cover all the crevices and holes with cream.
- Add sprinkles to your liking... it's usually easier to just sprinkle with the crumbles of the biscuits that get broken during confection.
That's it! Usually, it takes some 20 minutes, not counting with coffee making.
No baking required.
Serve as soon as it's done, as the cream will sag within a few hours.
