The Classic Israeli Dessert You Never Heard Of

Tue, Jan 26, 2021

12 A.M. ET

Zoom

THANKS TO ALL WHO JOINED US!

This event was recorded and is available to readers of the Forward.

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.