Bolo de Bolacha (Portuguese Biscuit and Coffee Cake)
Layers of coffee soaked biscuits and soft whipped cream, chilled overnight into a cake that cuts like a dream. No oven needed.
- Time30 min + chilling
- LevelEasy
- Costabout £0.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the caster sugar into the cooled coffee until dissolved. Pour into a shallow dish.
- 2
Whip the cream with the icing sugar and vanilla until it holds soft peaks. Do not over whip.
- 3
Line a 900 g loaf tin with baking paper. Dip each biscuit very quickly in the coffee, for 2 seconds only, and lay a layer of biscuits in the base of the tin.
- 4
Spread over a thick layer of cream. Repeat with biscuits and cream until you have 4 layers of each, finishing with cream.
- 5
Cover and chill for at least 6 hours, ideally overnight, so the biscuits soften into a cake.
360 min - 6
Turn out onto a plate, peel off the paper and dust with cocoa powder. Slice with a sharp, wet knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
