While reading through a cooking website I came upon a reference to Ugat Biskvitim; it was described as an Israeli refrigerator cake often made for Shavuot. I asked an Israeli friend if she had a recipe. Well! She brought me an entire cake! Here’s the recipe so you too can indulge in this VERY DAIRY dessert.
Ugat Biskvitim
A Shavuot Dairy no-bake cake
Ingredients
For the biscuits layer:
400 g petit beurre / tea biscuits
1/2 cup milk
1 teaspoon vanilla extract
For the filling:
250 ml heavy whipping cream
1 packet instant vanilla pudding mix (the Osem one)
1/2 cup milk
3 tablespoons sugar
2 containers white cheese – 500 g total (“white cheese” is Israeli gvina levana. What I usually use is either light sour cream, Fage yogurt, or a mixture of both, whichever you prefer)
1 teaspoon grated lemon zest
For the chocolate topping:
100 g dark chocolate
1/2 cup heavy whipping cream
Instructions
Whip the heavy cream with the instant pudding mix, milk, and sugar until you get a stable whipped cream.
Add the white cheese and lemon zest, and whip briefly, just until incorporated.
In a shallow bowl, mix 1/2 cup milk with the vanilla extract.
Quickly dip each biscuit in the milk mixture and arrange them in a rectangular pan, about 30 x 18 cm (12 x 7 inches), to create the first biscuit layer.
Gently spread half of the cream filling over the biscuits.
Add a second layer of dipped biscuits, then spread the remaining cream on top.
Cover with a third layer of dipped biscuits.
For the topping, melt the chocolate and heavy cream together in the microwave in 30-second intervals, stirring each time, until smooth and glossy.
Pour the chocolate topping over the cake.
Refrigerate for at least 3 hours before serving.