Israeli Biscuit Cake

Anyone who has ever visited or lived in Israel will instantly recognize this as one of the country’s most beloved homemade desserts. In Hebrew, it’s called "Ugat Biskvitim" — the classic Israeli biscuit cake. At its heart are layers of simple tea biscuits softened in milk, nestled between the most luscious vanilla cream, and finished with a smooth layer of chocolate on top.

It’s nostalgic, incredibly easy to make, and somehow tastes even better than it looks. In Israel, this cake is often made with gvina levana (a soft white cheese), which is harder to find here, so I use sour cream instead. For a lighter version, you can use a mix of sour cream and Greek yogurt. The result is still wonderfully authentic and absolutely irresistible

Ingredients (for a 25 x 30 cm pan)

• 30 rectangular tea biscuits (about 200 g)

• 1 cup milk (240 ml), for dipping

For the Cream

• 2 cups heavy cream 35% (480 ml)

• 1 cup milk (240 ml)

• 1 package instant vanilla pudding powder (100 g)

• 1/2 cup sugar (125 g)

• 1 cup sour cream (240 ml)
  or 1/2 cup sour cream + 1/2 cup Greek yogurt

For the Chocolate Layer

• 3/4 cup heavy cream 35% (180 ml)

• 150 g chocolate (I used milk chocolate)

Steps

Build the Base

1. Arrange half of the biscuits in the pan in a single layer, dipping each one quickly in milk before placing it down.

Cream

2. Beat the cream, milk, pudding powder, and sugar with a mixer until thickened.

3. Add the sour cream (or sour cream + Greek yogurt) and mix on low speed until smooth.

4. Spread half of the cream over the biscuit layer.

5. Add a second layer of milk-dipped biscuits on top.

6. Cover with the remaining cream and smooth the surface.

7. Refrigerate for 1–2 hours until the cream firms up.

Chocolate Layer

8. Bring the cream to a boil.

9. Break the chocolate into pieces and add it to the hot cream.

10. Stir for a few minutes until the chocolate fully melts and the mixture thickens.

11. Remove the cake from the fridge, pour the chocolate layer over the top, and spread evenly.

12. Return to the refrigerator, preferably overnight.