Bolo de Bolacha

Layers of biscuits soaked in strong black coffee, held together by a smooth, pale buttercream. When sliced, the layers are distinct and the texture melts on the tongue.

• Prep time: 40 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 565
• Protein: 6 g
• Carbs: 50 g
• Fat: 36 g

Ingredients

• 125 g Minimum butter sweet ( well softened )
• 100 g White sugar ( powdered )
• 1 piece Egg ( yolks only )
• 20 g Ground coffee ( brewed very strong )
• 150 ml Mineral water ( for the coffee )
• 0.5 piece Vanilla sugar
• 200 g Maria biscuits

Instructions

1. Coffee preparation

   Brew a very strong coffee using the ground coffee and mineral water. Pour it into a shallow dish and let it cool slightly so it doesn't dissolve the biscuits too quickly.

2. Creaming the butter

   Work the softened butter with the white sugar and vanilla sugar. Whisk vigorously until the mixture becomes fluffy and turns pale.

3. Binding the cream

   Add the egg yolks one by one to the buttercream. Continue whisking to obtain a smooth, shiny emulsion that coats the spatula.

4. Assembling the cake

   Dip the Maria biscuits for one second in the coffee: they should be moist but remain firm. Arrange a layer of biscuits in a flower shape on the plate, cover with a thin layer of cream, and repeat.

5. Finishing and resting

   Cover the top and sides with the remaining cream. Crush two biscuits into fine crumbs and sprinkle on top. Let it set in the fridge for at least 4 hours.

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Chef's tips

• Take the butter out 2 hours before, it must have a pomade texture to emulsify properly.
• Do not soak the biscuits for more than a second; they must remain whole during assembly.

Storage

Keep for 3 days in the refrigerator in an airtight container to protect the butter from odors.