Watch the recording here.
To kick off the Jewish Arts Collaborative (JArts) “Taste of Israel Restaurant Week,” watch Forverts Editor Rukhl Schaechter as she makes a classic Israeli dessert: tea biscuit cake, or ugat biskvitim (עוגת ביסקויטים) as it’s known in Hebrew. It’s easy to make and you don’t even need an oven!
The baking session is followed by a Q&A with Rukhl and Forward National & Food Editor, Rob Eshman where the two will discuss the cake’s history and relevance. Both the demonstration and the Q&A are in English.
This talk is part of the Dr. Thomas Zand Forward Event Series.
Ingredients: - 1 pint heavy cream - 1 cup whole milk - 1 packet (2.8 oz.) Israeli vanilla instant pudding mix - 1 package (4.2 oz.) of plain, whole wheat, chocolate or orange-flavored Israeli tea biscuits - 1/2 cup milk (for dipping the biscuits) - Dark chocolate, grated
Instructions: - Combine the cream, 1 cup of milk and vanilla pudding mix in a large mixing bowl. - Whip the cream mixture until stiff peaks form. - Pour the 1/2 cup of milk into a small bowl and dip each biscuit in the milk for 3 seconds. - Place the biscuits in a single layer on the bottom of an oblong 13 x 9 inch baking pan. - Spread some of the whipped cream over the biscuits and place another layer of dipped biscuits on top. - Repeat until all the cream is finished, ending with the cream. - Sprinkle the grated chocolate on top and store in the refrigerator until ready to serve.
Watch the recording here.
Jan 26: The Classic Israeli Dessert You Never Heard Of