Portuguese coffee and buttercream biscuit cake (Bolo de bolacha)

1. Make the coffee strong and let it cool completely; pour it into a shallow dish.

2. Beat the room-temperature butter with the icing sugar with a mixer for 5 minutes until fluffy.

3. Add the egg yolks one at a time, beating until creamy after each (see the tip).

4. On a cake plate, dip the biscuits one by one into the coffee for 2-3 seconds and lay them close together in a round layer; spread thinly with the cream.

5. Keep layering until the biscuits are used up (about 6-7 layers); cover the top and sides with the remaining cream and sprinkle the top with a few crushed biscuits.

6. Chill for at least 4 hours (ideally overnight) so the biscuits soften and it can be sliced; serve cold.

Tip: The traditional cream uses raw egg yolks – for small children, pregnant women or the elderly use pasteurised yolks, or leave out the yolks and beat 100 g mascarpone into the buttercream.