Bolo de Bolacha

Ingredients for 1 servings:

• 2 packs of cookies (Maria cookies), Portuguese round butter cookies
• 250 g butter, soft
• 250 g sugar
• 3 egg yolks
• 1 cup of cold coffee
• 1 cup of hot cocoa, e.g. Kaba

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Portuguese biscuit cake, no baking

Beat the sugar and egg yolks until fluffy, add the butter, and continue beating until a fluffy buttercream forms. Mix the coffee and hot cocoa in a soup bowl. The cookies should be easy to dip. Now dip the first cookies briefly and place them on a plate. Maria cookies absorb the liquid faster than German butter cookies, so you may need to dip them longer. However, they shouldn’t be soggy, or the cake will be too soupy. Place a cookie in the center and arrange a wreath of cookies around it, so the cake will ultimately resemble a flower. Spread a layer of buttercream on the first layer of cookies, thickness to taste. Place another layer of cookies on top of the buttercream, spread with buttercream again, and continue until the cookies are used up. Finally, spread the buttercream all over the cake and sprinkle with crushed cookies, if desired. The cake can be refrigerated for up to a week. Originally, only sweetened coffee was used. We preferred the option of sweetening the coffee with hot chocolate.