Bolo de bolacha

Bolo de bolacha (lit. 'biscuit cake') is a Portuguese dessert made with Marie biscuits lightly soaked in coffee and layered with buttercream.

Bolo de bolacha
Garnished with crushed and whole biscuits
TypeDessert
Place of originPortugal
Main ingredientsMarie biscuits, egg yolks, brown sugar, butter, coffee (or espresso)
Similar dishesTiramisu, vínarterta, icebox cake, kek batik, mango float, trifle

Background

Marie biscuits (Portuguese: bolacha Maria) are popular biscuits introduced to the Iberian Peninsula in the late 1800s. They often accompany coffee or tea for dipping.[1]

The first published recipe for bolo de bolacha first appears in 1959, in the third edition of O Mestre Cozinheiro, a cookbook by Laura Santos and published by Editorial Lavores. However, it may have been inspired by an earlier recipe known a few years earlier in France known as gâteau de famille which was made with thé brun biscuits. Other than being coated with powdered or shaved chocolate, the recipes were nearly identical.[2]

Nevertheless, its composition is similar to other desserts found throughout Europe such as Italian tiramisu or English trifle found today.[3] It reached as far as Goa in Portuguese India, although the dessert is often made without eggs.[4]

Preparation

A frosting (and filling) is made by whipping butter, white sugar, and egg yolks similar to French buttercream. A little coffee is often added to this mixture.[5] There are alternate recipes where buttercream is sometimes substituted with whipped cream or stabilized with gelatin,[6] or condensed milk.[7]

The biscuits used for a layer are briefly soaked in strong coffee or espresso and arranged in a dish or pan.[8] It is then applied with thin layer of buttercream.[9] Then next layers of biscuit and buttercream are repeated until reaching the desired height.[10] The sides are also frosted and sometimes coated with biscuit crumbs then chilled for it to set.[11] In Brazil, it is sometimes coated with a chocolate brigadeiro-like ganache.[12]

See also

References
    1. Pepper, Lucy;Pedroso (6 February 2018). A La Mesa en Portugal (in Spanish). Leya. p. 118-119. ISBN 978-989-23-4159-0. Retrieved 21 October 2023.{{cite book}}: CS1 maint: multiple names: authors list (link)
    2. Pires, Luís Tomaz (2 May 2020). "O inconfundível bolo de bolacha". PÚBLICO (in Portuguese). Retrieved 22 October 2023.
    3. Eden, Sarah (14 April 2018). "Bolo de Bolacha". 196 flavors. Retrieved 21 October 2023.
    4. Balasubramanian, Aparna (30 September 2020). "Bolo De Bolacha Maria". My Diverse Kitchen. Retrieved 21 October 2023.
    5. Ortins, Ana Patuleia (20 October 2015). Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal. Macmillan. p. 339. ISBN 978-1-62414-194-2.
    6. Santos, Michael. "Bolo de Bolacha Maria com Natas | Portuguese Maria Biscuit Cake with Cream - Just Cook with Michael". Just Cook with Michael. Retrieved 21 October 2023.
    7. Sousa, Clara de (9 October 2017). Best of A Minha Cozinha (in Portuguese). Leya. p. 121. ISBN 978-989-741-850-1.
    8. Matias, Mafalda (13 March 2013). Momentos Doces (in Portuguese). Leya. p. 16. ISBN 978-972-46-2156-2.
    9. Ginoulhiac, Luísa (30 November 2016). Receitas Fáceis para Todos os Dias (in Portuguese). Caminho das Palavras. ISBN 978-989-8784-01-8. Retrieved 21 October 2023.
    10. Costa, Marco (8 November 2016). Receitas com Segredo (in Brazilian Portuguese). Leya. ISBN 978-989-741-637-8. Retrieved 21 October 2023.
    11. Que Delícia Ed. 37 - Bolos (in Brazilian Portuguese). Edicase Negócios Editoriais Ltda. 20 December 2022. p. 22.
    12. Costa, Marco (1 October 2023). O Segredo da Receita (in Brazilian Portuguese). Leya. ISBN 978-989-661-866-7. Retrieved 21 October 2023.
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