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.

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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.

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