This recipe first appeared in the March 31, 2014 edition of “From Tali’s Kitchen,” my cooking column in Binah magazine.
The heat has been kind of extreme around here. Friday, Shabbos, and Sunday were 39 C (that’s 102 F), and it hasn’t been too much cooler since then. Oddly enough, until maybe a month ago, I hadn’t checked the weather forecast since I made aliyah. Can’t figure out why this took me four years.
The point is, though, that it’s hot, and when going outside for five minutes is enough to leave you sweaty for the rest of the day (no? just me?), the best recipes are no-bakes. I developed this no-bake biscuit cake for an edition of my Binah column that printed right after Pesach. You could totally make it in the spring (and maybe some of you did), but it’s even better in the thick of the summer.
The concept comes from the popular Israeli dessert called “ugat biskvitim,” which is made from layers of cream and those ubiquitous tea biscuits. The finishing touch is a topping of melted or shaved chocolate.
For my spin on the classic, the cream is laced with coconut milk and caramel pudding mix, and the cake gets topped with shredded coconut and an easy caramel sauce drizzle. If coconut and caramel aren’t your thing, you can easily switch up the flavors. Any kind of no-bake cake is a winner in July.
- One year ago: Cookbook Review: The Kosher Baker
- Two years ago: The ultimate veggie slider
- Three years ago: Chocolate pancakes
Yield: 15 servings
- 1 (13.5 oz/400 ml) can coconut milk, chilled 8 hours
- 14 oz (420 ml) liquid whip topping, 2 Tbsp reserved
- 2.8 oz (80 grams) instant caramel pudding mix
- 18 oz (500 grams) tea biscuits
- 1/3 cup unsweetened shredded coconut
- 4 Tbsp granulated sugar
- 1 Tbsp water
- 1½ Tbsp powdered sugar, sifted
1. Open the can of coconut milk and remove ½ cup milk fat from the top. Scoop it into a stand mixer fitted with the whisk attachment. Add the whip topping (reserving 2 Tbsp) and the pudding mix and beat on medium speed for 5 minutes, until the cream is thickened and soft peaks form. Set aside.
2. Stir the rest of the contents of the can of coconut milk and pour into a shallow dish. Working with one tea biscuit at a time, briefly submerge the biscuit in the milk, shake off any excess liquid, and place the biscuit on the bottom of a 9×13 dish. Arrange the biscuits so they cover the area fully. Spread one-third of the prepared cream over the biscuits.
3. Repeat the process to create four 4 more layers: biscuits, cream, biscuits, cream. (You will have some biscuits left over. You know what to do.) Sprinkle the shredded coconut over the final cream layer.
4. To make the caramel topping: In a small saucepan, combine the granulated sugar, water, and the reserved 2 Tbsp tablespoons of whip topping in a small saucepan over medium heat, stirring to dissolve the sugar. When the mixture reaches a boil, stop stirring and let it cook undisturbed until it turns a light amber color (about 4 minutes). Working quickly, remove from the heat, whisk in the powdered sugar until smooth, and drizzle over the cake.
5. Chill the cake for 3 hours before serving.