Monday, January 4, 2010

Cookie Cake (Bolo de Bolacha)

This is a recipe that our whole family loves. It tastes so good that I don't have any words to describe it. If you do not like the flavor of coffee, this is not for you. But if you use decaf coffee instead of regular coffee, then everyone can enjoy it, including kids. So go ahead and try it!

  • 5 cups of coffee (we use decaf coffee, but you can use regular coffee if you would like).
  • 8 tablespoons of granulated sugar
  • 1 package of heavy whipping cream (16 Fl oz)
  • 2 packs of Maria Cookies (you may not be able to find these so if is this is the case use the substitute) Substitute: A box of Graham crackers: we like to use Nabisco Grahams original 14.4 oz (make sure there are 3 packs in the box).


First we will make the whipped cream, we call it "creme Chantilly": You need to have a bowl and an electric mixer. Before you make the Chantilly you have to put the bowl and the wands of your electric mixer in the freezer so that they are cold when you make the Chantilly. They stay in the freezer for at least 1 hour. Once the bowl and wands are cold enough take them out of the freezer.  Pour the whipping cream in the ice-cold bowl and put the wands back in the electric mixer. You start whipping the cream. While you are whipping the cream, add the 8 tablespoons of sugar to sweeten your Chantilly. Once you have stiff peaks you can stop mixing. Don't over whip it because then it will turn into butter.

Next put the coffee in a wide shallow bowl. You can make the cake any size you want by using any shape cake pan, preferably a glass one (we used a round one).

Dip the cookies in coffee and quickly cover the bottom of the cake pan (we like the cookie thoroughly soaked in coffee, but you need to be careful so that they do not fall apart; leave the cookies in the coffee just long enough to soften their edges). The next step is to add a layer of Chantilly on top of the layer of
cookies. Repeat this process until you only have enough Chantilly for a thick layer on the top of the cake.

Put the cake in the fridge or freezer over night. If the cake stays in the freezer it will be a little bit harder almost like ice cream. If it stays in the fridge it will be softer. It is superb for breakfast, and as a mid-afternoon snack. Hope you like it!

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