Thursday, 8 December 2016

Bolo de bolacha Oreo ice cream cake

It would take a lifetime to make all the many variations on this classic Portuguese cake. I am obsessed with Oreos at the moment and thought I would create yet another variant -"Bolo de bolacha Oreo ice cream cake".I was in the biscuit aisle of the supermarket when I spotted Chocolate Maria biscuits.What a god sent inspiration I thought.My normal version of Bolo de bolacha uses traditional Maria biscuits which I dip in a warm mixture of freshly brewed coffee and Maciera.I then layer it with a chocolate butter cream filling.So with 2 Packets of chocolate Marias, 2 packets of Oreos, 2 tubs of mascarpone and a tin of condensed milk in my shopping basket I hurried home, a man with a mission.The thespian will be excited I thought, and this was going to be some experiment. Chocolate Marias and Oreos are one thing but a frozen version of this cake just had to be a dream at this point.Only four ingredients too.

For the Oreo cream filling
2 x 250g tubs mascarpone

370g can condensed milk
2 cups chopped Oreos

20-30 minutes before beginning, place a metal mixing bowl the freezer to chill.

Remove the bowl from the freezer.
Add the mascarpone
Stir in the condensed milk and mix well with a spatula or mixer.
Add in the 2 cups of chopped oreos, mix to combine.
 

To make the Bolo de Bolacha
2 x 265g packets of Maria Choco biscuits
( you will only need a quarter of the second packet )
1 mug freshly brewed strong coffee cooled
3 tbsp Maciera

100g good quality dark cocoa powder 

(Valor Cacao Puro or Green and Black´s organic)

Brew strong coffee and add the Maciera while the coffee is still warm
Dip biscuits very briefly one by one.
Do not let the biscuits stay too long in the liquid as they will fall apart
Put a layer of biscuits in a spring form tin, in the form of a flower
and spread with a layer of the Oreo cream mixture
Dip more biscuits and add another layer of biscuits
and once again spread with a thin layer of the mixture
Keep repeating the process building layers until you have used enough biscuits to be level with the top of the tin.
Don´t worry if the cream mixture is a little on the soft side and drips out of the layers,you can tidy this up with a palate knife when you take it from the freezer
Once you have got the size of cake that you want,
finish up by covering the top and sides with more cream mixture
Save any cream mixture to touch up the sides of the cake
when you remove it from the springform tin before serving
Refrigerate overnight to set until ready to serve.remove the cake from the refrigerator 10 to 15 minutes before you are ready to serve to allow it to soften slightly.
Just before serving smooth over any untidy areas around the cake with a palate knife dipped in warm water.Dust the cake with a good quality cocoa powder

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