Portuguese Bolo de Bolacha, a scrumptious biscuit cake originating from Portugal, is a dessert treat renowned for its delightful taste.
The Bolo de Bolacha, a beloved dessert in Portugal, has a fascinating history that traces back to France. This sweet treat, also known as the "family cake" from the Brun biscuitery in Grenoble, France, was first invented in 1885.
The traditional recipe involves a combination of simple yet delicious ingredients. These include 200g of Maria cookies (or petit-beurre), 380g of full-fat cream, 300g of sweetened condensed milk, 4.5 sheets of gelatin (about 9g), 2 tbsp of milk, 1 large cup (120ml) of strong coffee, and 15ml of rum or kirsch (optional).
To prepare the dessert, the cookies are soaked in a flavourful coffee mixture, while the gelatin is dissolved in milk and combined with the sweetened condensed milk. The very cold cream is whipped into stiff peaks, and the two mixtures are gently folded together.
The process of layering begins by placing a pastry ring (or a springform pan) on a serving plate and lining it with cling film. Alternating layers of coffee-soaked cookies and the cream mixture are added, followed by a sprinkling of mixed cookies. The cake is then refrigerated for at least 8 hours (ideally overnight) to develop flavours and solidify.
Before serving, the ring and cling film are removed, and the top is sprinkled with crushed cookies. Over time, this recipe has traveled and been adapted in different countries, such as Tunisia, where it is known as "gaΜteau courant d'air".
The Bolo de Bolacha can be customized to one's liking, with options for lighter versions with chantilly, chocolate, without coffee, and even served as ice cream. Whether enjoyed in its traditional form or with a twist, this dessert remains a cherished part of Portuguese and French culinary heritage.
