Portuguese Biscuit Cake | No Bake Coffee Dessert Recipe
Why You Will Love This Recipe
Get ready to whip up the most delicious portuguese biscuit cake you've ever had! This no-bake treat layers espresso-soaked cookies with creamy frosting for a dessert that's simply irresistible. Known as bolo de bolacha, this classic is super easy to make. Say goodbye to your search for the perfect maria biscuit cake recipe, it’s right here waiting for you!
Tips for Success
• Ensure the butter is adequately softened to room temperature before mixing. This will help create a smooth and creamy texture for the filling, avoiding any lumps that could result from using cold butter.
• When soaking the biscuits in cold coffee, do it quickly. A brief dip (1-2 seconds) is sufficient; otherwise, the biscuits can become too soggy and may break apart, negatively affecting the structure of the cake.
• Avoid using instant coffee for soaking the biscuits, as it may leave a gritty texture. Instead, use brewed coffee to ensure a richer flavor and smoother consistency in your dessert.
Frequently Asked Questions
Can I substitute the Maria biscuits with another type of cookie?
Yes, you can substitute Maria biscuits with any plain, sweet cookie like Digestive biscuits, graham crackers, or vanilla wafers. Just ensure they are not overly flavored or spiced, as that may alter the dessert's overall taste.
How should I store the portuguese biscuit cake after making it?
To store the cake, cover it tightly with plastic wrap or place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 5 days.
What if my coffee cream mixture is too runny?
If your coffee cream mixture is too runny, make sure to beat the egg whites until firm peaks form before folding them in, which helps to stabilize the cream. Additionally, you can add a bit more butter or refrigerate it briefly to help it thicken before layering.
Recommended Drink Pairings
- Espresso: The rich, bold flavor of espresso complements the coffee in the dessert, enhancing its coffee notes.
- Port Wine: This sweet, fortified wine pairs well with the sweetness of the cake and adds a fruity contrast.
- Vanilla Ice Cream Soda: The creaminess and sweetness of the soda balance the richness of the cake, making for a refreshing pairing.
- Chai Tea: The spices in chai tea provide a warm contrast to the dessert, adding complexity to the overall experience.
- Cold Brew Coffee: A smooth, chilled coffee option that enhances the coffee flavor without overwhelming the palate.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Beat the softened butter with the sugar in a large bowl until a homogeneous fluffy cream is obtained.
- Separate the egg yolks from the egg whites, add the yolks to the butter cream, and beat very well to combine.
- Gradually pour in the warm coffee while stirring constantly until you achieve a perfectly smooth coffee cream.
- Beat the egg whites in a separate clean bowl until firm peaks form, then gently fold them into the coffee cream mixture.
- Alternate layers of cold coffee soaked Maria biscuits and layers of the coffee cream in a cake pan or on a serving platter.
- Ensure the final top layer consists entirely of the remaining smooth cream, spreading it evenly across the top and sides.
- Refrigerate the dessert for at least four hours to set completely before slicing and serving cold.
Adapted from a Recipe by: lidl.pt
Nutritional Facts (Per Serving)
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