Bolo de Bolacha Maria Cake


What better way to show your love, by making your friends and family a delicious Bolo de Bolacha Maria cake! This dessert is probably one of the favorites in Portuguese cuisine. There are many recipes from the original recipe which uses softened butter between the layers.  My version uses condensed milk and whole milk for a less buttery taste. I adapted this recipe from one given to me by;  Carla Almeida of New York. Thanks Carla. Enjoy everyone.



1 (14 oz.) can sweetened condensed milk
1 cup whole milk
5 egg yolks (beaten)
2 to 3 large packages Bolacha Maria (Maria Cookies)
5 cups cold black coffee
1 pint whipping cream
1 tsp of sugar

1 tablespoons brown sugar 

bolacha maria


In a small saucepan heat milk, condensed milk, and egg yolks until thickened stirring often. A line should form on the bottom of the pan when you run your spoon through it.

Note: Let cool completely before you begin layering the cake.

Beat the whipping cream until stiff peaks form, add the teaspoon of sugar, mix gently, and place in the refrigerator.

Place 6 to 8 cookies in a plastic bag and smash to coarse crumbs. Add the cinnamon and brown sugar and mix thoroughly to form fine crumbs.

Dip first layer of cookies one at a time into the coffee for about 4 seconds and begin arranging in a desired pattern.

Note: If you find the cookies fall apart, dip for only 3 seconds.

Top first layer with a few spoons of milk mixture. Dip each cookie into the coffee and begin assembling each layer with the sweetened milk. Continue layering until you use all the sweetened milk.


Top the remaining layer with the whipped cream followed by the crumb mixture.

Best if cooled in refrigerator for at least 2 hours before serving. This cake will last up to 3 days in the refrigerator.


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