Israeli Biscuit Cake Making Demonstration - Boston Israeli Film Festival 2021
Channel: Boston Jewish Film
Date: 2021-03-07

Opening Night of the 3rd Annual Boston Israeli Film Festival
With Chef Liora Kushner, Liora's Catering.
liorascatering.com; liorascatering@gmail.com

No Bake Israeli Biscuit Cake Recipe

Ingredients:
2 pck of tea biscuits
2 pck of instant vanilla pudding
3 cups of heavy cream
2 cups of milk
8 ounces of chocolate chips (dark or milk)
1/2 teaspoon of instant coffee of some leftover coffee
 
        1       Line 9x9 pan with parchment paper, or leave unlined and ungreased.
 
        2       Mix 1.5 cup of milk and 2 cups of heavy cream. Add instant pudding and mix with electric mixer for approx. 2 minutes or until it holds it shape.
 
        3       Mix instant coffee with a tablespoon boiling water or enough to dissolve  it. Add ½ cup of milk to coffee.
 
        4       One by one, dip biscuits in coffee mixture and layer on the bottom of the pan. If there are gaps along the edge of the pan, you can cut additional biscuits to size with a serrated knife before dipping them.
 
        5       Spread 1/3 of pudding mixture on top of the biscuit layer.
 
        6       Repeat step 4, dipping biscuits in the coffee mixture and layering on top of the pudding mixture.
 
        7       Repeat step 5, spreading pudding mixture on top of new layer.
 
        8       Repeat step 4, dipping biscuits in the coffee mixture and layering on top of the pudding mixture.
 
        9       Add last third of pudding mixture on top of biscuit layer.
 
        10      Add last layer of dipped biscuits on top of pudding layer.
 
        11      Add ½ tsp of instant coffee and ½ c of heavy cream to 1 cup of chocolate chips. Microwave for 1.5 minutes.
 
        12      Remove from microwave and stir.
 
        13      Pour mixture on top of cake and spread.
 
        14      Refrigerate for 3-4 hours or overnight.