I’m excited to share one of Israel’s most beloved and nostalgic desserts with you—ugat biskvitim (biscuit cake). It’s a no-bake, easy-to-make, and hard-to-resist classic that’s been passed down lovingly from generation to generation. It’s the kind of dessert that disappears quickly—because everyone comes back for seconds (and thirds!).

Whether you’re preparing for Yom Ha’atzmaut, Shabbat, a holiday celebration, or just a cozy family gathering, this cake is always a hit. Each family has their own twist, and today I’m excited to share our Dushez Catering version with you.

It’s also the perfect dessert to make with kids—easy steps, delicious results, and a whole lot of fun.

My tips for the perfect ugat biskvitim:

  • For best results, use Osem or Kedem vanilla tea biscuits—they hold the cream beautifully.
  • Dip biscuits in coffee, milk, or chocolate milk to enhance flavor and soften texture.
  • Love Lotus Biscoff? Melt a jar of Biscoff Cookie Butter (14.1 ounces) with 1/4 cup heavy cream and drizzle it on top—it’s heavenly!

Ugat Biskvitim

Ingredients

  • 238 grams (9 ounces) vanilla biscuits (about three packs of Kedem or Osem)
  • 1 cup powdered sugar
  • 1 cup cold milk
  • 2½ cups heavy whipping cream
  • ¾ cup milk (2% or whole)
  • 1 packet instant vanilla or chocolate pudding mix (Osem 2.8-ounce or Jell-O 3.4-ounce)
  • 1 cup (8 ounces/250 grams) light sour cream or Greek yogurt
  • For Ganache Topping:
  • 2 bars (4 ounces/113 grams each) semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • Shredded chocolate (dark, milk or white) for garnish (optional)

Directions

  1. In a mixing bowl, whisk together the pudding mix, sugar, heavy cream, sour cream (or yogurt) and milk. Whip with a mixer until smooth and fluffy (about 2 minutes).
  2. Dip biscuits one at a time into your preferred dipping liquid (coffee, milk, etc.).
  3. In a baking dish (approx. 8-inch square pan), layer biscuits, then a generous layer of cream. Repeat for a total of three layers of biscuits and three layers of cream.
  4. Prepare the ganache: Microwave the chocolate and heavy cream for 2-3 minutes, stir until smooth and let cool slightly. Pour evenly over the top layer of cream.
  5. Sprinkle with shredded chocolate, if using, and cover.
  6. Refrigerate for at least six hours or overnight for best texture and flavor.
  7. Slice into squares and serve cold.
Ugat Biskvitim
(Photo: Dushez Catering)

We would absolutely love to see your version! Tag us on Instagram @dushezcatering and share your creations—nothing makes us happier than seeing your sweet moments.

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