Biscuit cake

Biscuit cake

Bolo de bolacha

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From
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Serves
4-6
Photographer
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This is basically a biscuit and cream cake, the kind that kids love to drive a giant spoon into. In Portugal we use bolacha Maria biscuits, which are similar in flavour and texture to Rich Teas. Many people use a buttercream filling but I prefer a custard-like egg cream, which is not as heavy and less sweet. The nuts are optional, but I enjoy them.

Ingredients

Quantity Ingredient
200ml Custard tarts, sugar syrup
6 egg yolks
500g rich tea biscuits
1 double espresso, mixed with 100ml water
or 20g instant coffee, mixed with 100ml water
50g toasted walnuts, roughly chopped, (optional)

Method

  1. Heat the sugar syrup in a pan until just boiling, then leave to cool for a few minutes. Put the egg yolks in a heatproof bowl and whisk lightly. Pour the sugar syrup over the yolks, whisking constantly. Pour the mixture back into the pan and cook gently over a low heat for 10–12 minutes, stirring constantly, until thickened. Remove from the heat and transfer to a plate to cool, covered in clingfilm to prevent a skin forming.
  2. Build the cake on the plate or tray you will serve it on. Dip the biscuits in and out of the coffee quickly and arrange them in a circle with one in the middle and six surrounding it. Spread a layer of egg cream on top and sprinkle with walnuts, if using. If you find the egg cream is a little thick for your liking, you could dilute it with a few drops of cold coffee. Continue building up the layers of biscuits, egg cream and walnuts until you have used all the biscuits. Spread a thin layer of the egg cream over the outside of the cake and a final sprinkle of walnuts on top. Chill in the fridge for a couple of hours before serving.
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