Israeli Tea Biscuit Cake (petit beurre)
No bake easy and fast dessert made with layers of milk soaked tea biscuits topped with creamy filling and a thin layer of chocolate ganache
Servings 12 people
Ingredients
- 3/4 Cup Sour cream (180g)
- 2 Cups Cold heavy cream (480ml)
- 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)
Instructions
- 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.
- Dip the tea biscuits in the cold milk and line them in an even layer over the bottom of your serving dish.
- Spread half of the cream over the cookies.
- Place another layer of milk-soaked biscuits over the cream, then spread the rest of the cream.
- Top with a third layer of milk-soaked cookies.
- Place the chopped chocolate in a medium bowl and pour over the heavy cream.
- 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.
- Gently stir until you have a smooth chocolate ganache.
- Pour the ganache over the top of the cake, sprinkle with crushed cookies, and refrigerate for a minimum of four hours.
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.