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Israeli Biscuit Cake - A Piece of Cake!

When I had to set the menu for Yom Ha’Atzmaut this year, I had no doubt this cake would be on the menu. Not only is it delicious and easy to make - it sums up the Israeli essence - The ‘Chafif’ culture. The Chafif culture is everything from the “relax! it will be fine” to the lack of thinking things through, rounding of corners and leaving loose ends. We Israelis pay a heavy price for the Chafif culture, at both personal and at the national levels. That being said, the Chafif culture is also the key to unlock Israeli innovation, from the establishment of the state in record time, to the insanely flourishing Israeli startups. The improvisational ability and creativity of the Israeli people, seems like an evolution of a messy, innovative people! This cake is a perfect example of that: a little bit cream, a little bit chocolate and biscuits, Chafif-no-bake, and it is absolutely delicious!

Shirlee Greenwald
Israel Program Director
574-233-1164 x1807
Israel@TheJewishFed.org

INGREDIENTS

For Filling

250 ml heavy cream (every measuring cup you own has ml on the other side, I promise)

400 grams of biscuits (Preferred Kedem from the World aisle in Meijer)

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup milk

500 g of sour cream

2 tablespoons sugar

1 box vanilla instant pudding

For Coating

100 grams of dark chocolate chips

1/2 cup heavy cream

INSTRUCTIONS

Whisk together all the filling ingredients until you form cream.

Mix 1/2 cup milk and vanilla extract. Dip a biscuit in milk (quickly, so it won’t break) and place in a rectangular pan. It creates a layer of biscuits.

Gently spread half of the cream on the biscuits.

Cover with another layer of dipped biscuits.

Spread the rest of the cream and cover with a third layer of biscuits.

Melt the chocolate and cream, and mix together until all the chocolate has melted and the mixture is smooth and glossy. Pour over the cake. Refrigerate for at least three hours.

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