This recipe for a slightly refined version of bolo de bolacha is based on the version that chef José Sousa served at Dahlia, a now-defunct restaurant in Lisbon. 

Sousa’s spin on the traditional bolo de bolacha uses browned butter, which provides the buttercream with a nutty, toasted flavor. He also opts to top the cake with a pulverized almond praline, which provides it with additional visual flair and even more crunch.

Make this cake one day before serving, as it benefits from a night of setting and chilling in the refrigerator.

For the browned butter

250g butter

For the almond praline topping

100g skinned, toasted almonds

2 tablespoons sugar

1 tablespoon water

pinch of flaky salt

For the coffee

500ml coffee

2 tablespoons coffee liquor

2 teaspoons sugar

For the buttercream

200g white sugar

6 egg yolks

¼ teaspoon vanilla extract

pinch of salt

For the cake

400g of dourada or toasted-style Maria biscuits

Step One

Make the browned butter: In a small saucepan over medium heat, melt the butter and bring to a simmer. Maintain butter at a simmer, stirring occasionally, until it has a light brown color and a nutty, toasted flavor and aroma, around 10 minutes. Remove butter to the refrigerator and proceed to the next step.

Step Two

Make the almond praline topping: In a bowl, combine the almonds, sugar and water. Stir until the sugar mixture clings to the almonds. In a saute pan over medium heat, simmer the almond mixture, stirring frequently, until the sugar is lightly caramelized and clings to the almonds. Continue to simmer, stirring frequently, until the caramelized sugar starts to pool in the bottom of the pan, a total of around 15 minutes. Pour the almond mixture in a pan coated with wax paper, sprinkle with salt and allow to cool until the sugar is firm. When the almond mixture is cool enough to handle, crush or chop until you have a relatively fine but not entirely homogenous crumble. Set aside.

Step Three

Prepare the coffee mixture: Combine the coffee, coffee liquor and sugar, stirring to ensure that the sugar is melted. Remove to a bowl and set aside to cool to room temperature.

Step Four

Make the buttercream: Chill the butter until it’s thick and viscous but not yet firm. In a large mixing bowl, whip the butter with a whisk. Add the sugar and whip to combine. Add the egg yolks and whip again until incorporated. Add the vanilla extract, salt and 1 tablespoon of the reserved coffee mixture, whip to combine. Continue to whip until the mixture is pale in color, light and airy in texture and has almost doubled in volume, a total of around 15 minutes. Set aside.

Step Five

Assemble the cake: On a cake stand or dessert platter, spread a thin layer of buttercream equivalent to a 3 X 3 pattern of Maria biscuits. Briefly dip three or so of the biscuits in the coffee mixture until they’ve absorbed the coffee but aren’t entirely soggy and falling apart, and arrange on the buttercream. Repeat with six more biscuits, arranging in a 3 X 3 pattern on the buttercream. Top with a layer of buttercream and repeat with more Maria biscuits. Repeat this process until you have a cake with a total of five layers of biscuits. With the remaining buttercream, coat the top and sides of the cake. Remove the cake to the refrigerator and allow to chill and set for several hours or ideally overnight. 

Step Six

Serve the cake: When the cake is set and chilled, take the remaining Maria biscuits, crush by hand and sprinkle on the cake. Repeat with the almond praline topping. Serve bolo de bolacha chilled.