Bolo De Bolocha
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 packs biscuits (shortbread biscuits, preferably round)
- 4 egg yolks
- 125 g butter
- 250 grams sugar
- 1 cup coffee, stronger
- Desiccated coconut
Print Recipe
Pin Recipe Instructions
- Grind some shortbread biscuits and set aside.
- Mix the egg yolks with the butter and sugar until creamy. Briefly dip the shortbreads in the coffee and lay them out on a plate in an appealing shape (e.g. flower shape). Brush with the egg cream. Place another layer of shortbread biscuits dipped in coffee on top, again brush with egg cream. Keep doing this until you run out of biscuits and custard. Sprinkle the outer edge with ground shortbread biscuits. Finally, powder the cake with desiccated coconut.
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