An Israeli Biscuit Cake is made of Layers of tea biscuits soaked in milk, topped with a creamy filling, and finished with a smooth chocolate sauce. This nostalgic Israeli cake is a no-bake recipe made with simple ingredients and is the perfect sweet treat everyone will love. 

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A sliced no bake cake in a pan with milk glasses around it.

What is an Israeli Biscuit Cake?

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

This cake is an irreplaceable part of my childhood, 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.

Check out my Israeli Cheesecake, Jewish Apple Cake, and Sofganiyut jelly donuts recipes for more authentic recipes.


The complete biscuit cake recipe, including measurements, is included in the recipe card at the end of this post. 

  • Petit beurre biscuits. Any vanilla-flavored brand works, including Kedem, which is easily found in most grocery stores in the kosher aisle. This 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 biscuits, and it does make a difference.
  • 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 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.
  • Broken biscuit pieces are optional to top the cake.
  • Optional: Browned milk powder to add some deep buttery flavor.

Step-by-Step Instructions 

  1. Measure the heavy cream, pudding, vanilla extract, sour cream, and milk powder (if using) into a large mixing bowl.
  2. Use an electric mixer to whip the ingredients until it’s thick and cohesive.
  3. Pour the cold milk into a glass, and dip each biscuit into the milk. Line a single layer of biscuits at the bottom of your dish. (no need to line the dish with parchment paper)
  4. Spread half of the cream filling over the cookies with an offset spatula (or the back of a spoon).
  5. Top the cream with another layer of milk-soaked cookies, and spread the rest of the cream.
  6. Top the second layer of the cream with a third layer of soaked biscuits.
  7. Pour the cream over the chopped chocolate and warm in the microwave in 15-second increments, gently stirring between each time, until the chocolate has melted and you have a smooth and shiny chocolate ganache.
  8. Pour the melted chocolate over the top of the cake.
  9. Sprinkle with small pieces of the broken biscuits, then top with aluminum foil, or plastic wrap, and refrigerate to set for about 4 hours.
four steps to make no bake israeli cookie cake.
assembling no bake isreali cake.
pouring chocolate and crushed cookies on top os a no bake dessert.


  • This delicious cake recipe is best if the ingredients are cold. Especially the milk and heavy cream. Room temperature milk might cause the cookie to soak up too much milk and get soggy. 
  • 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.


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, 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.

Store and Yields Options


Store this cake 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.

a slice of no bake biscuits cake.

 Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Israeli Biscuit Cake

Milk soaked tea biscuits filled with creamy filling.

Course Dessert
Cuisine Mediterranean
Keyword biscuit cake
Servings 12 people
Author Dikla


  • 3/4 Cup Sour cream (180g)
  • 2 Cups Cold heavy cream (240ml)
  • 1/2 Cup Instant vanilla pudding mix (90g)
  • 2 Tablespoons Browned milk powder, optional
  • 2 teaspoons vanilla extract
  • 1 Cup Cold milk (240g)
  • 40-60 Petit beurre biscuits (about 2 packages)
  • 1 Cup Chopped chocolate (170g)
  • 1/3 Cup Heavy cream (80ml)


  1. Measure the sour cream, heavy cream, instant pudding, dry milk (if using), and vanilla extract in a large mixing bowl. Use an electric mixer or the whisk attachment until you have a thick creme.

  2. Dip the tea biscuits in the cold milk and line them in an even layer over the bottom of your serving dish.

  3. Spread half of the cream over the cookies.

  4. Place another layer of milk-soaked biscuits over the cream, then spread the rest of the cream.

  5. Top with a third layer of milk-soaked cookies.

  6. Place the chopped chocolate in a medium bowl and pour over the heavy cream.

  7. Warm in the microwave (or over a double boiler), using 15-seconds increments warm the chocolate 2-3 times, stirrig between each time until the chocolate has melted.

  8. Gently stir until you have a smooth chocolate ganache.

  9. Pour the ganache over the top of the cake, sprinkle with crushed cookies, and refrigerate for a minimum of four hours.

Recipe Notes

  • Store the cake in the refrigerator for up to five days.
  • To freeze, wrap/seal the cake with aluminum foil, plastic wrap, or an air-tight container and freeze for up to four weeks. Place it in the refrigerator the night before when you are ready.
  • Use an eight-inch square pan, or nine for a thinner cake, a springform pan, or a loaf pan lined with aluminum foil to retrieve the cake easily.
  • If you do not want to use instant pudding, replace it with 2/3 cup of powder sugar (80g), plus 1 tablespoon of vanilla bean paste.
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