Bolo de Bolacha (Portuguese Biscuit and Coffee Cream Cake)
Maria biscuits dipped in coffee and layered with a smooth buttery cream, chilled until sliceable. A Portuguese birthday favourite.
- Time25 min plus 6 hr chilling
- LevelEasy
- Costabout £0.39 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
Beat the softened butter with an electric whisk for 2 minutes until pale and creamy.
- 2
Add the condensed milk a little at a time, beating well after each addition, until you have a smooth thick cream.
- 3
Pour the cooled coffee into a shallow dish. Dip each biscuit very briefly, 1 to 2 seconds, so it is damp but not falling apart.
- 4
Line a 22 cm loaf tin with cling film. Spread a thin layer of cream, then a layer of dipped biscuits. Repeat until you run out, finishing with cream.
- 5
Cover and chill for at least 6 hours, or overnight, until firm.
360 min - 6
Turn out onto a plate, dust the top with cocoa through a sieve and slice.
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.
