Bolo de Bolacha com Limão (Lemon Maria Biscuit Cake)
- Prep
- 20 min
- Total
- 20 min
- Servings
- 8
- Calories
- 430 kcal
Bolo de bolacha com limão is a fresh, creamy dessert that never goes in the oven: Maria biscuits dipped in milk, layered with a cream of heavy cream, condensed milk and lemon juice. It takes 20 minutes to put together and then sets in the fridge. A good choice for summer, or for anyone who prefers tangy flavors.
The classic bolo de bolacha alternates Maria biscuits with a butter, sugar and coffee cream; this one swaps it for a lighter lemon cream.
Recipe
Bolo de Bolacha com Limão
A fresh biscuit cake with a cream of heavy cream, condensed milk and lemon juice that sets firm between the layers of Maria biscuits. Light, tangy and very easy, with no oven.
Ingredients
Method
- 1Start with the cream: put the cream and condensed milk in a bowl and mix.
- 2Add the lemon juice while you beat the cream and condensed milk. The mixture thickens and turns creamy and smooth.
- 3Line a rectangular tin with cling film and start building the layers of the cake.
- 4Spread a thin layer of lemon cream in the bottom of the tin. Cover it with a layer of Maria biscuits dipped in milk, and keep alternating until the cream is used up.
- 5Then cover with cling film and refrigerate for 6 hours (at least) to set.
- 6Turn the cake out onto a serving plate and decorate with pieces of biscuit and lemon zest. You can also add grated dark or white chocolate if you like.
Tips
Use fresh lemons: the zest gives the most flavor, and bottled juice has preservatives that change the taste.
Give it at least 6 hours in the fridge so the biscuits soften and the cream sets. It keeps for up to 4 days in the fridge, with cling film pressed onto the surface. Serve it well chilled, decorated with lemon zest, whipped cream or red berries.
