Biscuit Cake; A Sweet Israeli Childhood Memory 

Last updated on February 13th, 2026.

Israeli Biscuit Cake is made with layers of tea biscuits soaked in milk, topped with a creamy filling, and finished with a smooth chocolate sauce. The cookies turn tender and moist, while the cream is light, fluffy, and mousse-like without feeling heavy. This nostalgic Israeli no-bake cake is made with simple ingredients and is the perfect sweet treat everyone will love.

What is an Israeli Biscuit Cake?

Israeli biscuit cake, also known as “Ugát Bisc-vi-Tim,” is a beloved no-bake dessert and an easy recipe that is both simple to make and incredibly delightful.

This cake is an irreplaceable part of my childhood (second to this Krembo Recipe, and this Chocolate Sprinkle Cake), and to this day, every bite takes me back to a time when cake was the only thing that mattered. The beauty of this cake lies in its simplicity, layers of rich tea biscuits soaked in milk (or coffee) interspersed with a creamy filling create a treat that is both nostalgic and universally appealing. Some might call it the Israeli Tiramisu, and while I like the romanticization, the two could not be more different. Today, we allow milk and instant pudding to shine like the stars that they are in this simple recipe.

Ingredients

The complete biscuit cake recipe, including measurements, is included in the recipe card at the end of this post. Below is a quick ingredients check list including substitutions options:

• Petit beurre biscuits. Any vanilla-flavored brand works, including Kedem, which is easily found in most grocery stores in the kosher aisle. Osem brand is my favorite because it holds the milk well without getting too soggy. And yes, you can use digestive biscuits and even graham crackers, but I do not recommend them. The cake is named after the petit beurre biscuits, and it does make a difference. I crumble some extra biscuits on the top of the cake.
• Cold Milk. To soak the biscuits in. This is a kid version, but you can dip the cookies in cold coffee.
• Heavy cream, very cold. Divide; we will use some for the filling and some for the chocolate mixture topping.
• Vanilla instant pudding is how the cake gets its unique nostalgic signature flavor, but if you are not a fan, replace it with powdered sugar and vanilla bean. See the recipe card for exact measurements.
• Sour cream, cold.
• Chopped dark or milk chocolate. You can use any brand and type you like. I like to use dark chocolate bars, but chocolate chips will work fine.
• Optional: Browned milk powder to add some deep buttery flavor.

Make The Cake

This cake is simple and straight forward, I always start by making the filling, then the fun part where we assemble the cake, ice-box cake style.

Step 1: Make the filling

• The ingredients should be as cold as possible, in this recipe, warm temperature ingredients will not thicken.
• You can use a stand mixer, or an electric mixer, either way, start with low speed and gradually increase the speed. It is the best way to prevent cream not to go all over your kitchen counter.
• Refrigerate the filling until use, and up to the night before.

Step 2: Assemble The Cake

• Use very cold milk, and only dip the biscuit for 1-2 seconds, as they tend to get soggy fast and break in the milk.
• If you need, break the cookies to fit the pan.
• If you do not have a microwave or are new to making ganache, I recommend using a double boiler.
• Plan ahead because this cake needs a few (at least four) hours to set.

Variations

This is where the fun begins, and even though I love this cake in its original recipe, it is very easy to make it your own with endless variation possibilities; here are some:

• No-bake Chocolate Biscuit Cake: Replace the vanilla instant pudding with chocolate, add the biscuits with chocolate biscuits, and top the cake with cocoa powder.
• Nutella chocolate Biscuit cake: Spread Nutella over a cookie, top it with another cookie, and then dip it in milk; these will be your cookie layers. Add 1/3 cup of Nutella to the filling. Replace the semi-sweet chocolate with Nutella.
• Biscoff Variation: Use biscoff cookies, instead of the tea biscuits mix in 1/2 cup of biscoff butter, and pour over the cake warm biscoff butter.
• The Fruity Variation: Top each layer of the cream with your choice of fruit curd, such as strawberry curd, lemon curd, or peach curd, and top the cake with fresh fruits.

Storage

Cover the cake and store it in the refrigerator for up to five days. To freeze, place the cake (or leftovers) in an airtight container and freeze for up to four weeks. When ready, place the cake in the refrigerator the night before.

Yields and serving options

You can use an eight-inch square pan or a springform pan if you wish to show off the beautiful layers from the sides of the cake. Another option is to use an eight or night loaf pan. If you wish to double the recipe, use a 13×9-inch brownie pan.

This recipe typically yields about 10-12 servings, depending on the size of the dish and the thickness of the layers. It’s perfect for family gatherings, potlucks, or simply as a treat to enjoy over a few days.