Sobremesa

Bolo de brigadeiro is a traditional cake that's a staple at birthday parties. The cake consists of three layers of tender and moist crumb, chocolate cake, and the fudgy brigadeiro filling and frosting that's made with a combination of condensed milk, table cream, margarine, chocolate powder, full fat milk, and cornstarch. The base layer is made with sugar, butter, oil, eggs, vanilla, flour, cocoa powder, baking powder, baking soda, and whole milk. Once assembled and frosted, this cake is decorated with chocolate sprinkles on all sides. Some people also like to decorate this decadent chocolate cake with a few brigadeiro balls on top.

Bolo de brigadeiro

Bolo de bruxa or witch's cake is a traditional cake originating from Brazil. The cake is usually made with a combination of eggs, flour, apples, cinnamon, walnuts, raisins, sugar, salt, oil, baking powder, and baking soda. The apples are grated and mixed with eggs, sugar, salt, oil, and cinnamon. The nuts, raisins, flour, baking powder, and baking soda are stirred into the mixture, and the batter is then poured into a Bundt pan. The cake is baked for about 45 minutes, and it's then unmolded and ready to be enjoyed, ideally with a cup of coffee on the side.

Bolo de bruxa

Portugal

This light Portuguese sponge cake is prepared with fig-leaf squash, which is locally known as chila or gila. The cake combines already prepared squash jam or raw mashed squash with eggs, cocoa, and ground almonds, and the whole dish can be flavored with cinnamon or orange juice. This moist and flavorful cake is traditionally associated with the region of Algarve and is often decorated with a light dusting of powdered sugar or fios de ovos - traditional confectionary consisting of thin egg threads.

Bolo de chila

Considered to be Madeira's oldest dessert, bolo de mel is a cake made with honey, almonds, walnuts, cinnamon, and other spices. This richly spiced cake is thought to have been invented in the 15th century, during the expansion of sugar plantations on the island, and it was originally made with molasses, which meant it could be stored for up to 5 years. Bolo de mel was traditionally prepared for Christmas, but nowadays it can be found all year round because it is very popular with the locals. In Madeira, it is customary not to cut the cake, but rather to tear off the pieces by hand.

Bolo de mel

Brazil

Bolo de rolo is a traditional dessert with origins in the state of Pernambuco. This rolled guava cake is similar to a jelly roll cake or a Swiss roll; however, its preparation is much more complicated. It incorporates many delicate and thin sponge layers which are connected to form a giant sheet, spread with a layer of sweet guava jam, then rolled into a log. The most elaborate varieties of bolo de rolo can have up to twenty layers of sponge, which results in an unusual decorative spiral. Because of the intricate and time-consuming preparation, it is rarely made at home and can usually be found in pastry shops and supermarkets around Brazil. It is usually served sliced, to showcase the number of meticulously created jelly spirals. To balance the sweetness, slices of bolo de rolo are often served with a dollop of unsweetened whipped cream.

Bolo de rolo

Bolo di wortel is a traditional cake originating from Cura&ccedil;ao. It's usually made with a combination of grated carrots, cinnamon, vanilla, eggs, flour, sugar, and oil. Once prepared and baked in cake pans or bundt pans, the relatively moist, soft, and dense cake base is frosted with a combination of confectioners' sugar, margarine, cream cheese, vanilla, and chopped pecans. The pecans can be stirred into the batter or sprinkled over the frosting.

Bolo di wortel

Bolo formigueiro é um bolo tradicional originário do Brasil. Essencialmente, é um bolo de esponja com raspas de chocolate espalhadas pela massa, daí o nome, que significa bolo de formigueiro. O bolo é geralmente feito com uma combinação de farinha, manteiga, açúcar, ovos, leite, baunilha, sal, raspas de chocolate amargo e fermento em pó. O bolo é assado até que um palito inserido saia limpo, e então é polvilhado com raspas de chocolate quando esfria um pouco. O bolo também pode ser glaceado, se desejado. O bolo formigueiro é especialmente popular durante celebrações familiares e ocasiões festivas semelhantes.

Bolo formigueiro

Hailing from Algarve, this traditional cake combines ground almonds, eggs, butter, and chila jam, which is prepared with fig-leaf squash that is locally known as chila or gila. The cake comes in many varieties which can be spiced with cinnamon or enriched with citrus zest or citrus juice, while the version from Tavira incorporates various candied fruits. Bolo mimosa is usually served well chilled and dusted with sugar, while typical decorations include fios de ovos (egg threads), candied fruit, or almonds.

Bolo mimoso

Bolo Polana is a traditional cashew and potato cake originating from Mozambique. It's made with a combination of mashed potatoes, ground cashews, eggs, orange zest, lemon zest, vanilla essence, sugar, and butter. The egg whites are folded into the batter, and the cake is then baked until golden brown. If properly prepared, bolo Polana should have a rich and nutty flavor. This cake is often made for special occasions and it's named after Polana, the suburb of Maputo (Mozambique's capital city). If desired, the cake can be garnished with a few roasted cashew nuts.

Bolo Polana

Bolo-Rainha, translating to "Queen Cake" in English, is a traditional cake that is closely related to the more commonly known Bolo Rei, or "King Cake." It is especially popular during the Christmas season and the festivities of the Epiphany (Dia de Reis) on January 6th. Similar to Bolo Rei in its brioche-like texture, Bolo-Rainha is made with a rich, sweet dough. However, it differs primarily in its fillings and toppings. While Bolo Rei is characterized by its use of candied fruits, Bolo-Rainha typically does away with these candied fruits and instead focuses more on nuts like walnuts, almonds, and sometimes hazelnuts. It also includes dried fruits such as raisins or sultanas. The top of Bolo-Rainha is adorned with a generous amount of nuts, giving it a distinct appearance compared to the colorful candied fruit topping of Bolo Rei. Like Bolo Rei, Bolo-Rainha is often baked with a hidden surprise inside, such as a small gift or a fava bean. Finding the hidden item carries a traditional significance similar to that in the Bolo Rei, often involving good luck or the responsibility of hosting future celebrations. Bolo-Rainha offers a delightful alternative for those who prefer the rich, nutty flavors over the candied fruit in Bolo Rei while still maintaining the festive and cultural significance of the traditional Portuguese holiday season.

Bolo Rainha

Bolo Rei (lit. King&rsquo;s cake) is a staple Portuguese dessert that is traditionally prepared and consumed during the Christmas holidays, from the 25th of December until the 6th of January. This round cake with a hole in the middle is typically covered with crystalized sugar, dried fruits, and nuts. Although it has origins in France, the cake made its way into Portugal during the 19th century.

Bolo rei

Bolos de S&atilde;o Gon&ccedil;alo are unusual Portuguese pastry cakes originating from the village of Amarante. Although there is no set recipe, and the sizes of these cakes vary from one street vendor to another, the cakes have one thing in common &ndash; they all have phallic shapes. Every year on January 10 and the first weekend in June, there's a local celebration of Saint Gon&ccedil;alo de Amarante, and the penis-shaped cakes are usually sold from street carts, either covered in powdered sugar or filled with sweet cream. It is believed that the practice has its roots in pagan fertility rituals, but the claim hasn't yet been proven. Nowadays, the cakes and local dried figs are handed out to women to usher in a fertile and favorable year.

Bolos de São Gonçalo

Croatia

Bolski cviti is a traditional wedding cookie originating from Bol on the island of Brač. The cookies are made with a combination of eggs, milk, oil, flour, sugar, salt, pork fat, and maraschino. The ingredients are kneaded into a sturdy dough that&rsquo;s cut out into various shapes, usually the ones associated with weddings and love. Once shaped, the cookies are baked on a thin metal plate until golden brown. Bolski cviti are left to cool, and they&rsquo;re typically enjoyed with a glass of pro&scaron;ek on the side.

Bolski cviti

Bombocado is a Brazilian dessert made with shredded parmesan, grated coconut, flour, milk, butter, eggs, and sugar. The concoction is baked, chilled, then cut into wedges. This dessert is often prepared for the Independence Day, and it is recommended to serve it with a dollop of whipped cream, and a mug of Brazilian coffee on the side. The name bombocado can be translated as a good bite.

Bombocado

Italy

Italian deep-fried doughnuts known as bomboloni are one of the traditional sweets of the Carnival season, but nowadays they can be prepared throughout the year. Even though bomboloni are said to be of Tuscan origin, they are commonly sold as a snack in numerous pasticcerias, bakeries, and coffee shops throughout the country. However, in Tuscany and further to the north of Italy, bomboloni are simply sugar-coated, while in Lazio these delectable treats take on a more decadent appearance, as biting into their sugary crust reveals a silky cream on the inside. The so-called bombolone Laziale is typically filled with either classic custard cream called crema pasticcera, or sometimes even chocolate cream. Pillow-soft, airy, and amazingly light, the delicious bomboloni are best enjoyed while they're still warm, regardless of the preferred variety.

Bomboloni

Bonbon coco is a delicious candy originating from Madagascar, and it&rsquo;s also popular on Reunion island. It consists of grated coconut, sugar, water, and just a pinch of salt. The ingredients are cooked over medium heat until the combination becomes thick and sticky and the liquid has evaporated. It is then shaped into chewy balls which should be firm, but not crunchy.

Bonbon coco

Bondkakor is a traditional cookie whose name translates to "farmer's cookies". These cookies typically contain flour, sugar, butter, syrup (often golden syrup), and baking soda. Many recipes also include chopped or sliced almonds for added texture and flavor. Bondkakor are sweet with a slight chewiness, and the addition of almonds gives them a pleasant crunch. The golden syrup provides a caramel-like undertone to the cookie's flavor. They are usually round, flat cookies, often with a piece of almond adorning the top. Like many Swedish cookies, bondkakor can be enjoyed year-round but are often associated with special occasions or the traditional Swedish coffee break, known as fika.

Bondkakor

Bon&egrave;t is a traditional dessert that can be traced back to the 13th century. Rich, creamy, and soft, the dessert consists of amaretti cookies or hazelnut biscuits, eggs, cocoa powder, sugar, milk, and rum. The whole concoction is typically drizzled over with caramel before serving. In some places, it's made with chocolate, in others with hazelnut, while, for instance, in Carru, it's made without any of those ingredients. The name of the dish means hat, referring to the original shape of this treat (round with a hole in the middle), but some say that it can also refer to the fact that bon&egrave;t is the last thing that is consumed for dinner, just like a hat is the last thing one puts on the head before leaving.

Bonèt

Boniatillo is a Cuban dessert made with sweet potatoes, water, sugar, egg yolks, and butter. It is flavored with vanilla, cinnamon, and lemon zest. When prepared, boniatillo is typically served warm or well-chilled, sprinkled with cinnamon powder or almonds. It is recommended to consume it after a big meal such as vaca frita or lech&oacute;n asado.

Boniatillo

Bonissima di Modena is a traditional dessert originating from the city of Modena in the Emilia-Romagna region. It is a rich, spiced cake made with ingredients such as honey, nuts (typically almonds and walnuts), dried fruits, and spices like cinnamon and nutmeg. The cake has a dense and chewy texture, similar to other Italian holiday cakes like Panforte. It is often enjoyed during the Christmas season and other festive occasions, typically served with a glass of dessert wine or coffee.