This is a new version of an old favorite dessert made in every Israeli home. At least it was when I was a child!
I have the original recipe version on my blog under desserts. This is very similar and the method of putting it together is the same.
The main difference is that Osem, the company that is famous for these tea biscuits also known as petite beurre biscuits, has come up with a pink raspberry version.
So pretty to look at with a different flavor. Delicious.
If you cannot get the pink biscuit in your local Israeli store in the US just use the Kedem biscuit which is available in the International isle of Publix in the Jewish section. It is also available in Fresh Market.
You will add the pink colored cream to it and it will come out very close to the pink biscuits!
You can use a hand mixer
for whipping ingredients. No
need to dirty your large mixer. I use either one. This is very simple to make but does need a few ingredients.
Here is what you will need:
For cake
About 2 1/2 - 3 packets of tea biscuits. Pink by Osem (available in Israeli grocery store) or Kedem biscuits. Any tea biscuits will do if you can’t find these. 500 ml heavy whipping cream
1 cup Almond milk or any milk. 250 grams whipped cream cheese like Philadelphia
2 tablespoons powdered sugar (icing sugar)
Pink edible food coloring
1 large packet (96 grams) vanilla instant pudding mix
For dipping
1 cup of any milk
1 teaspoon vanilla extract
Small bowl.
Topping
150 grams white chocolate
70 ml heavy whipping cream
A couple of drops of pink food coloring
A little shaved white chocolate
A square or rectangle baking tin or dish.
In a large bowl whisk together cake ingredients. Heavy whipping cream, powdered sugar, milk and pudding mix. Whisk until lightly firm but not too hard.
Add whipped cream cheese.
Whisk together until blended well. Set aside.
In a small bowl put milk and vanilla extract and mix. Dip each biscuit lightly and place on bottom of baking tin or dish. Don’t soak it just dip it in and out.
Arrange each biscuit to cover the bottom of the pan or dish and if you need to fill small spaces on the edge just break off pieces from the biscuit and fill.
Spoon some of the whipped mixture on top and spread evenly.
Add another layer of biscuits and repeat the same way.
Do not dip the third and last layer of biscuits you place on top.
Put this in the fridge for at least 3 hours or more. If you are in a hurry place in freezer for 1 hour.
In another micro safe bowl put in 150 grams white chocolate with 70 grams whipping cream and pulse for 30 seconds at a time twice or until chocolate is melted. Whisk together with a couple of drops of pink food coloring.
Take out your cold biscuit layers. Drizzle the pink mix on top of the dry top layer.
Sprinkle shaved white chocolate on top
Keep refrigerated or frozen for an ice cream like texture. Cut into squares when ready to serve! So tasty and looks impressive!!
