Bolo de Bolacha — Portuguese No-Bake Cookie Cake with Coffee Cream

Pour 40 ml of the measured coffee into a small bowl and the remaining 310 ml into a shallow dish about 16–18 cm in diameter. If the coffee is freshly brewed, leave it for about 45 minutes until it reaches room temperature and the dish no longer feels warm to the touch. Meanwhile, cut the butter into small cubes and leave it in a bowl for about 45 minutes: it should yield easily to a finger but keep its shape, without liquid, greasy edges. The coffee for the cream and the butter should be at a similar temperature; do not use warm coffee or melted butter.

While the coffee cools, prepare a flat plate or cake stand about 24–26 cm in diameter, a mixer, a small spatula and a cover that will not touch the finished cake. Set aside 3 dry cookies for the crumb topping and divide the remaining 42 into 6 groups of 7. Each layer will have 1 cookie in the center and 6 around it, making a flower about 18 cm wide. Choose cookies by the specified count and diameter; their total weight is approximate and varies by manufacturer.

Beat the softened butter with a mixer on medium speed for about 3–4 minutes until paler and fluffy. Sift all the powdered sugar and add it in 3 batches: start mixing on low speed after each addition, then beat for about 3 minutes in total. Pour in the reserved 40 ml of cooled coffee in a thin stream, in several small additions, mixing after each until combined. Scrape the cream from the sides of the bowl and mix briefly: it should be smooth, pale beige and easy to spread, without separated liquid; divide it into 7 equal portions of about 60 g each.

Dip the first group of cookies individually into the cooled coffee for about 1 second on each side, then remove them immediately. Both sides should be moistened, but the cookies should still be firm enough to lift in one piece; do not leave them in the coffee until soft. Place 1 cookie in the center of the prepared plate and 6 more around it, with their edges touching both the center cookie and their neighbors.

Spread 1 portion of cream over the first layer, gently holding the cookies with a spatula so they do not move. Dip the next 7 cookies just as briefly and position them directly above the previous ones. Repeat until you have used all 42 cookies, making 6 cookie layers with 5 layers of cream between them; reserve 2 portions of cream for finishing. Do not press the cake down hard, and do not pour the coffee left in the dish over it; discard this remainder once you have finished dipping.

Spread one of the 2 remaining portions of cream over the top of the cake and the last portion over the sides, filling the small gaps between the cookies. Smooth with a spatula, keeping the flower outline with its 6 rounded petals. Scrape out and use all the cream from the bowl and dishes so the cookies are covered in a thin, even layer.

Finely crush the 3 reserved dry cookies in a sealed bag by pressing them with a rolling pin. Scatter all the crumbs evenly over the cake and press very lightly with the spatula so the topping adheres to the soft cream. Do not add more cookies or any other decorations.

Cover the cake without letting the cover touch the cream and refrigerate for at least 8 hours. The cream will firm up and the cookies will soften evenly; the finished cake should keep its shape and slice without the layers sliding apart. Do not put it in the freezer to shorten this stage.

Take the cake out of the refrigerator about 15 minutes before serving so the buttercream softens slightly but still supports the layers. Cut the whole cake into 8 portions with a long, sharp knife, bringing the blade straight down and wiping it clean between cuts. Serve with the cookie crumb topping, without pouring additional coffee over it.