Could’ve actually called that Coffee Cookie Cake, but then the title would be too long. So this one has a reason, and that is, I went to Portugal for a week on holiday! Yoohoo!! Yeah, that also meant that I slacked a bit with the blog post 2 weeks ago! Ups! Anyway, so on my second day in Portugal I went to lunch with my grandparents, and the dessert was one of my favorites, Cookie Cake (Bolo de Bolacha, in Portuguese), and I was like, I don’t eat this for ages!!!!
Well I can’t believe I didn’t post this recipe before!! It was one of the first recipes I actually tried to do by myself! My Grandmother has a slightly different recipe made with vanilla pudding instead of buttercream, but I do love this one, so I decided to post the original! Well I’m not using the word bake, because there isn’t much baking involved really! It’s more whisking butter with sugar, soaking biscuits in coffee and making layers of biscuit and frosting. This is going to be the shortest recipe I’ve ever posted! And I’m not trying to be lazy here, it’s just easy!! But just because it’s easy doesn’t mean it isn’t delicious!! If you like buttercream and coffee this is the thing!!! The frosting isn’t real buttercream, but it is a butter based frosting. If you have been reading this blog for a while now, you may have noticed that I stir away from Buttercream frosting because it’s usually too sweet for my taste. In this case, even though my frosting is in fact super sweet it contrasts nicely with the bitterness of the coffee, so the overall result isn’t overwhelming. I’ve based my recipe in a recipe from Sabor Intenso, nonetheless I’ve made more frosting, since the rich tea biscuit packages are also bigger here than in Portugal, 300g vs 200g respectively.
Here’s what you’ll need:
- 454g of butter
- 350g of caster sugar
- 4 egg yolks
- 2 packs of rich tea biscuits
- 1 cup of instant coffee
- powder chocolate to decorate
Here’s how you do it:
- Cut the butter in small chunks. If the butter is just out of the fridge let it sit outside until it’s soft. If you’re in a rush (I usually am) just microwave it for 10 seconds in the defrost program. If it’s not softer after 10 seconds, do it again for 10 more. It should do the trick.
- Whisk the butter with the hand mixer until it becomes a very pale yellow, almost white fluffy cream. Add the sugar and then the egg yolks one by one.
- Whisk until you have a smooth pale frosting.
- Pass the instant coffee cup into a soup bowl or plate. Let it cool down until it’s lukewarm.
- Immerse one biscuit in the coffee and lay it in center of your cake dish. Soak the biscuits one at a time and lay 6 around the center biscuit, to make the first layer of your cake.
- Cover the biscuit layer with a thin layer of the butter frosting. Then cover this layer with another layer of coffee infused biscuits.
- Repeat this until you finish the biscuits.
- Using the remaining butter frosting cover the sides and top of the cake. Dust the chocolate powder on top to decorate.
- Let it set in the fridge overnight. And Voila!!
This one is super easy! The trick is to soak the biscuits enough, but not too much so they don’t fall apart or get too soggy. Also not using too much frosting between the layers otherwise the frosting will be over before you can even finish all the biscuits. Also too much frosting can make the cake too heavy at the end.
So that’s it! Simple Portuguese kitchen right there! I’m still trying to get this cake out of my fridge so I don’t eat it all, nonetheless it’s a good refreshing desert for the beginning of the summer! Not like it’s super light or anything, but it is cold. This barely takes anytime to make, just a long time in the fridge so I guess it also works if you don’t have that much time to spare!
My holidays are over so I’ll be good and post in 2 weeks like usual! Let me know if you have any doubt! And please like and comment below if you enjoyed this recipe!!
I’ll see you soon!