Recently I was browsing through Shavuot recipes and discovered Ugat Bishvitim; it was described as a no-bake cake, what my mother called "a refrigerator cake". I contacted an Israeli friend and asked if she'd heard of this cake. Indeed she had and she promptly enlisted her 10 year old to assist her in making one and brought it to my house!
Here's the recipe she shared with me. If you try it do let me know how you like it.
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.
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