Bolo de Bolacha (Portuguese for “cookie cake”) has always been one of my favourite cakes (so much so that, for a few years, I requested it as my birthday cake). It is also incredibly easy to make and really quick since it requires no baking and only needs to go in the fridge for an hour or so before serving. You can make it in whichever shape you want, either square or as a circle or, perhaps the easiest and nicest looking, as a flower. I grabbed this recipe from my mum when I moved but there are a number of variations out there on the internet (and they all sound delicious).

You’ll need:

– 2 egg whites

– 150g of caster sugar

– a teaspoon of lemon juice

– 200g butter (softened)

– 2dl of strong coffee

– a couple of teaspoons of sugar (for the coffee)

– 2 packets of Marie biscuits (wine biscuits work too)

Whisk the egg whites until fluffly, then slowly add the sugar, lemon juice and the butter, beating well after each addition. Once the mixture is creamy, refrigerate for about 10 to 20 minutes. Make the coffee. Dip each of the biscuits in coffee before laying them on the plate close together, once you have the first layer (I normally use 6 biscuits per layer, in the flower shape), spread some of the butter mixture on them. Repeat the process for each layer of biscuits, dipping them in the coffee and spreading the butter mixture on top of each layer. Once you’re done, spread the leftover mixture over the entire cake. Refrigerate for as long as your heart can handle it (in my case, that was an hour, and only because I got to eat dinner during it) and eat until you can’t imagine eating any more cake ever again. And then have another piece.