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Portuguese Food: Bolo de Bolacha (sem manteiga)

fevereiro 01, 2013,31 Comments

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I have already shared here a recipe for bolo de bolacha but, as I know that not everyone enjoys the traditional recipe, I decided to share a recipe of bolo de bolacha that doesn't take butter (and that is less sickening!). 
If you try it, don't forget to share your opinion! 
Já partilhei aqui uma receita de bolo de bolacha, mas, como sei que nem todos gostam da receita tradicional, resolvi partilhar uma receita de bolo de bolacha que não leva manteiga (e que se torna bem menos enjoativo!). Se experimentarem, não deixem de partilhar a vossa opinião!




Bolo de Bolacha (sem manteiga)

Ingredients: Ingredientes:

Rich Tea biscuits Bolacha Maria q.b.
Coffee Café q.b.
1 can of boiled condensed milk 1 lata de leite condensado cozido
2 packets (400ml) of cream 2 pacotes (400 ml) de natas


Stir the cream to leave it firm, add the boiled condensed milk and stir a bit more to involve.
In a mold with removable base, make alternate layers of biscuits, soaked in coffee, and cream, always finishing with cream. Decorate with grated biscuits. Tip: put several biscuits inside a plastic bag and pass with a pastry roll over it (it will make it much easier to crack the biscuits in a uniform way and without getting everything dirty!).
Take it to the fridge for several hours. Tip: leave the cake in the fridge overnight.
When you're about to serving, open the ring and take it off carefully. Tip: pass  over a knife around the cake to make it loose.
Bata as natas bem firmes, junte o leite condensado cozido e bata mais um pouco para envolver. 
Numa forma de fundo amovível, faça camadas alternadas de bolacha, embebida em café, e creme, terminando sempre com creme. Decore com bolacha Maria ralada. Dica: coloque várias bolachas Marias dentro de um saco de plástico e passe com um rolo da massa por cima (vai tornar muito mais fácil partir as bolachas uniformemente e sem sujar!).
Leve ao frigorífico várias horas. Dica: deixe o bolo no frigorífico de um dia para o outro.
Quando chegar a hora de servir, abra o aro e retire-o com cuidado. Dica:pode passar uma faca a toda a volta para soltar o bolo.

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31 comentários:

  1. ai que bom aspecto, já comia, nhum nhum


    ahhlavie.blogspot.com

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  2. I am reading this late at night and this post made me hungry. <3 Love the photos


    XO, Michi

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  3. I have never even heard of this before. It looks amazing. Yummm!!!

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  4. é uma daquelas receitas que fazemos muitas vezes cá por casa ;)

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  5. that's normal, it's a traditional portuguese dessert called 'bolo de bolacha' (biscuits cake) which is super yummy but some people don't enjoy the traditional recipe (which I've already posted) because it takes a lot of butter so I decided to post this one ;) thanks!

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  6. Que bom aspecto! :D

    http://tictacliving.blogspot.pt/

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  7. Que bom aspecto!! tornei-me a tua nova seguidora :d

    baba!!!

    bjo

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  8. Hi Ester.
    My question is: how much condensed milk there is in one can that you use?
    Thank you for your answer.
    Suzana

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  9. oh sorry I totally forgot to mention that because here we have a "standard" size... condensed milk cans here take always 397g :) thank you!

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  10. Is the cream "heavy whipping cream"?

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  11. Adoro! Acho que ou roubar a receita :)

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  12. i think i am going to copy the recipe!


    lola

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  13. haha não é bem light, mas não enjoa tanto ;)

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  14. Adoro bolo de bolacha! Vou experimentar esta receita :)

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  15. Yummy, it looks delicious !!

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  16. Adoro esta sobremesa!! Mas nunca experimentei sem manteiga na receita.

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  17. Adoro Bolo de Bolacha e esta receita está muito inovadora, vou experimentar!

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  18. devias experimentar, é bem menos enjoativo ;)

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  19. I love this cake. Some years ago I tried it, since then it is one of my favourite cakes!
    I am so happy about this recipe.
    I have just one question concerning the stirring part. Do you stir the cream with a mixer? After you add the condensed milk do you stir again with the mixer? Long time ago I had some troubles with over whipping the cream after adding some other creams...
    Thank you!
    Cheers
    Lili

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