Traditional recipes

Biscuit Cake (Bolo de Bolacha)

Biscuit Cake (Bolo de Bolacha)

Beat the yolks and 2 tablespoons of the sugar with a whisk until they lighten a little in color.

the coffee is made a little weaker, we pour it into a larger bowl or a deep plate and leave it to cool a little.

Cream and 2 tablespoons of the coffee I prepared are put on the fire and when it has thickened a little, pour over the yolks, but not all at once, stirring constantly. After we have incorporated all the cream, we put it on the fire again until it becomes a homogeneous cream. Transfer it to a deep plate and mix for another 2 minutes.

Mix the margarine and the rest of the sugar until it becomes fluffy, then add the whipped cream and mix well.

In a form with a detachable bottom, we start the assembly: the biscuits, in turn, are quickly soaked in hot coffee and then a layer is placed in the shape; followed by a thin layer of cream, then another of biscuits and so on until we finish the ingredients, the last layer being cream. Sprinkle crushed biscuits and grated chocolate on top.

Refrigerate for at least 30 minutes.


Biscuit Cake (Bolo de Bolacha) - Recipes

It is a cake that does not take much time to prepare, does not need to be baked and in my case it did not need to stay cold for a long time. Is it because I was tempted to enjoy it. hmmm?
And it's pretty interesting. 2 types of "countertops" biscuits and spikes drawn through fresh orange juice :)

INGREDIENTS
Wheat 1)

250 gr biscuits (I used coconut biscuits)
115 gr melted butter
2 tablespoons agave syrup (honey, maple syrup.)
Put biscuits in the glass and program 10 sec / vit 9 keep aside and mix well with butter and syrup.
Cream:

250 gr mascarpone (I used cream cheese)
400ml cream for cold cream
50 gr powdered sugar (flavored with lavender)
Put the very cold cream in the glass, the butterfly and program 2 Min / vit / 3/2 . Add sugar and cheese, 10 sec / vit 3
Wheat 2)

2 packets of biscuits
3-4 oranges (juice)

*Break the biscuits, with the rolling pin or the robot to be fine powder and mix well with the melted butter and the agave syrup (I forgot completely and I didn't put any honey or maple syrup. My biscuits seemed pretty sweet).
* Arrange on the bottom of a cake pan with removable walls, press firmly with your fingers and spread evenly.
This will be the first countertop, let it cool until you prepare the cream.

Cream:
Beat the cold cream well until it becomes chantily . Add the cream cheese and powdered sugar and mix gently.

* Put half of the cream on the cookie sheet and cover with the biscuits soaked in orange juice.

* Cover with the rest of the cream, garnish as desired and leave to cool until serving.


BOLACHA CAKE WITH CHEESE CREAM, ALFAZEMA AND ORANGE

250 g cookies
115 g melted butter
2 tbsp agave syrup soup, honey or acer syrup.
La Reine sticks
a total of 3-4 oranges

Filling:
250 g mascarpone or cream cheese
4 dl nata 35%, bem fria
50 g powdered alfalfa sugar

* Place in the cup cookies and program 10 sec / Vel 9. Remove and set aside.
Mix well with butter and syrup, and line the bottom in a removable way.

* Place the cream in the cup, the butterfly and program 2 Min / Vel 3/2. Add cream cheese and sugar 10 sec / butterfly / vel 3.

* Place half of the cream on the biscuit base, the sticks passed through orange juice and cover with the remaining cream.
Refrigerate until tender.


Email Do you like sweets? Do you love a good dessert?

If the answer is yes, Portugal is a great destination for you. This country really appreciates food, and desserts are no exception.

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Pastry pastelarias and bakery pastarias are everywhere and offer the most amazing delicacies you can imagine. Dessert recipes range from the most traditional to international recipes and create an endless list of cakes, puddings and pies that you can enjoy.

Put your hand on a spoon, fork or simply free your hands to enjoy these 12 delicious Portuguese desserts.

In Portugal, this is a dessert that can be found on tables at family gatherings, holidays and special meals. Rice, milk, sugar and cinnamon are the basis of this dessert, but each family has its own recipe with different interpretations, such as vanilla, lemon peel and even eggs to thicken the mixture.

Once cooked, it is generally decorated with cinnamon. Egg pudding This is another recipe that can be found all over the world, and Portugal has a creamy, creamy, smooth and rich burnt sugar cream. It can be found in most restaurant menus, but also at family meals.

Topped with a thick caramel sauce, it's a dessert you should try! Aletria Aletria is a traditional dessert that the list of common creams can find on many Portuguese Christmas tables, but also throughout the year. Rabanadas This dessert is another traditional Christmas dessert, with a recipe very similar to skewers.

Thick slices of bread are soaked in milk infused with sugar or even wine, then soaked in egg and finally fried in sunflower oil. Once toasted, the sweet slices of toast are sprinkled with sugar and cinnamon or even covered with a kind of sugar syrup. A real delicacy!

Baba de Camelo With a very funny name "Baba de camelo" means "camel bales" this dessert is perfect when you are in a hurry. Make a note of this because you never know when you'll need to impress your guests with a stellar dessert in just a few minutes: separate the egg whites from the yolks and whisk them, pour the yolks through a strainer and add condensed milk. beaten egg whites well over the mixture with egg yolks and refrigerate.

And voila! This is a delicious cold dessert and the list of common creams to make that you will love!

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This adaptation of the French classic is essentially an egg and sweet vanilla cream that will delight you. Decorated with cinnamon or burnt sugar, you can find it in most restaurants. The top layer is a delicious and thick vanilla cream, followed by a mixture of whipped cream, egg whites and sugar and, at the bottom, a crunchy layer, made of crushed biscuits.

A spoonful of happiness with every bite! Bolo de Bolacha Simple biscuits are the star of another famous Portuguese dessert, Bolo de Bolacha. This cold, cake-like dish has different recipes, and each chef leaves his mark in different ways and with different flavors or ingredients, such as cream or condensed milk, but in the traditional version, it is prepared fell painfully in the hip joint soaked biscuits in strong coffee and then put in layers with a delicious cream made with sugar, butter and more coffee.

Don't even think about calories when you taste this dessert, because it will be worth every teaspoon! These donut-like toasted pastries can be eaten in their original version sprinkled with sugar or filled with the same vanilla cream that you will find in so many Portuguese desserts.

Availability

After a long day at the beach, there is nothing better than this sweet donut, which you can find filled with a variety of creams, such as chocolate or carob. Pão de Deus Its name literally translates as "God's Bread" and is certainly divine.

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This wet muffin bun is perfectly portioned and covered with irresistible coconut. You can find the list of common dessert creams in most "pastelarias", the perfect partner I would a cup of coffee.

Linguee Applications

Toucinho do Céu "Lard from Heaven" or rather: Heaven on earth !! The list of common creams for the nuns of Santa Clara Monastery, in the north of the country, has been created and is one of the most popular desserts you can find.


Biscuit Cake (Bolo de Bolacha) - Recipes

Does a classic of Portuguese cuisine tempt you?

Quantities for 2 cakes (1) of 8 layers and (2) of 6 layers:

420 gr simple biscuits
300 gr sugar
400 gr butter
2 teaspoons of ness coffee
300 ml hard coffee, brewed

* 20 gr of biscuits are crushed or passed through the machine. It is kept for decoration.
10 sec / vit 9.
* Sugar is reduced to powdered sugar. 15 sec./ vit 9.
* Add the butter at room temperature over the sugar and mix the foam. 2 min / vit 3.
* Add ness coffee dissolved in 1 tablespoon of brewed coffee and mix well again. 20 sec./ vit 3 + 1/2.
You need to get a fluffy homogeneous cream.
*Pass the biscuits through the coffee and arrange the first layer of 8 biscuits in the serving plate and spread with cream. Pass the second layer of biscuits through the coffee and place the cream on top and the last layer to be creamy.
Sprinkle with crackers on top and leave to cool until ready to serve.
As a suggestion, let the biscuits soak well in the coffee for a more intense flavor.


CAKE CAKE


420 g bolacha maria
300 g sugar
400 g butter
2 tbsp soluble coffee tea
300 ml brewed coffee


Ingredients for the honey frog recipe

  • 200 g white flour
  • 100 g wholemeal flour
  • 100 g of Malay flour
  • 125 g white sugar
  • 125 g brown sugar
  • 2 eggs
  • 50 ml milk
  • 10 g cinnamon
  • 5 g nutmeg
  • 80 g honey

How to prepare the honey frog recipe

The oven is preheated to 180 C.

First we will mix the 3 types of flour in a large bowl. You can use only white flour but wholemeal flour and corn tea give it a special color and texture. Then we will continue mixing the rest of the dry ingredients with flour: white sugar, brown sugar, cinnamon and nutmeg. Mix with a whisk until it acquires a uniform color.

In the center we will make a crater in which we will mix honey with milk and a beaten egg together with the egg white from the other. We keep a yolk for the end to grease them on top.

Mix all the ingredients and knead the dough until the composition is homogeneous, do not stick to the table and keep it tied. You can also add milk if it is too dry and flour if it still sticks to the countertop.

We break a piece of dough from which we form a ball the size of a meatball and which we press a little with the palm of our hand. The dough will crack on the edges when we press it, but this is normal.

Tip: When forming the balls we must have wet hands so that the dough does not stick to our palms, so it is advisable to have a bowl of water close by.

Put the balls in the tray on the baking sheet and grease them on top with the remaining yolk. They do not grow much during baking but we must leave at least 2-3 cm between. We put them in the preheated oven for 15-20 minutes until they turn golden.

After cooling, they can be kept fresh in hermetically sealed boxes for even 1-2 months.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.


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Video: Biscuit Cake Recipe. Bolo de Bolacha (January 2022).