העוגה אחרי שהיא מוכנה וקצת אכולה...: עוגת ביסקוויטים. טליה מורדי
העוגה אחרי שהיא מוכנה וקצת אכולה...: עוגת ביסקוויטים. טליה מורדי
Recipe

Biscuit Cake

This cake gained special status in the family when my maternal grandfather, Yom Tov Levia, made it the first time my mother brought my father home

There is nothing better than a biscuit cake – and this cake is special to us, because it was my grandfather’s favorite, the late Yom Tov Levia.

Miri and Ohad – my parents, met 17 years ago at the “Migdal” insurance company. Mother Miri was born in Israel in the city of Bat Yam, and Father Ohad was born in Giv’atayim. After Mom and Dad met, they went on vacation in Romania and there they traveled to all kinds of places, and since then they realized that this was it. After three years of dating, they decided to get married. During the three years they were together, Mother Miri introduced Father Ohad to her parents, Yom Tov and Carmela Levia, and of course Grandma Carmela prepared a very delicious meal for them, and at the end served the family dessert – a biscuit cake. At my maternal grandparents’ house, this biscuit cake was always prepared, especially by my grandfather (Yom Tov Levia). Grandpa, who learned to cook from his mother, loved to make the cake because it was a good way to fill his daily schedule and it made him happy. Grandpa always said: “This is the most delicious cake I’ve ever tasted in my life”, and from that moment on every Friday he would make the biscuit cake as dessert.

When Father Ohad came to visit Mother Miri’s house and got to taste the famous biscuit cake, he understood what all the fuss was about and because he loved it, he asked for another portion. Later, I (Talia) came into the world and I remember this cake appearing again and again every weekend. I never get tired of this cake! Yom Tov died at a young age. Nowadays, my parents or grandmother prepare it on Fridays and you can’t refuse it.

The cake after it is ready and already a little eaten… biscuit cake. Talia Mordi
The cake after it is ready and already a little eaten… biscuit cake. Talia Mordi

Ingredients for Biscuit cake

  • 14 oz (400 grams) Petit-Beurre vanilla
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the filling:

  • 1 cup (250 ml) whipping cream sweetened
  • 1/2 cup milk
  • 1 lb 1.6 oz (500 grams) 5% white cheese (from 2 small containers)
  • 2 tablespoons Sugar (add 3 if you like it sweet)
  • 1 box (2.8 oz/80 grams) Vanilla Instant Pudding

For the ganache:

  • 3.5 oz (100 grams) milk chocolate or dark chocolate
  • 1/2 cup whipping cream sweetened

Instructions

  • 1. Whip all the filling ingredients together in a bowl until you get a stable and uniform cream (you can also whip by hand)

  • 2. In a separate bowl, mix ½ cup of milk and vanilla extract and dip a biscuit in the milk (a quick and short dip), and place in a 12"x7" (30x18) rectangular pan. Do this, biscuit by biscuit, until you get one full layer. If holes need to be filled, you can break biscuits into smaller pieces and fill the empty space.  

  • 3. Gently spread half of the cream you whipped in the first step on the layer of biscuits, then make another layer of biscuits (dip a biscuit in the bowl of milk and place it on top of the cream). Then spread with more cream. The same operations must be repeated until you get to the third layer of biscuits. The cream is applied only twice - between the first and second layer and between the second and third.

  • 4. Preparing the ganache. Melt 3.5 oz (100) grams of chocolate and half a cup of sweet cream in the microwave (for a minute). Mix together until there are no lumps. If necessary, you can put in another minute in the microwave. Once a smooth, uniform coating is obtained, it can be poured on the cake. At the end of this step, put the cake in the refrigerator for at least 3 hours. enjoy your meal!  

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