Rivi Recipe of the week: Biscuit Cake – Ugat Biskwitim
3 packets of Petit biscuits (Pettit Beurre)
1 package instant vanilla pudding
16 oz heavy cream
chocolate crumbled or chocolate syrup
1 teaspoon instant coffee powder
3 cups milk - 1 for baking w/cream, 2 for wetting biscuits
Whip heavy cream with 1 cup milk and instant pudding in a mixer until uniform texture is formed.
Mix in small bowl, 2 cups of milk and the instant coffee powder.
Moisten each biscuit in milk and arrange uniformly one layer one layer in a pan.
Spread 1/3 cream mixture over the biscuits.
Place another layer of wet biscuits over cream mixture.
Continue layering biscuits with cream mixture - end with cream on top.
Sprinkle or drizzle the chocolate on top. Wrap cake and refrigerate overnight.
ISRAELI PICKLES - MELAFEFFONIM HAMUTZIM
About 10 small cucumbers
1 teaspoon ground pepper
2 teaspoons black pepper (wholes)
2 teaspoons mustard seeds
5 garlic cloves, peeled and sliced
Several stalks of dill
3 tablespoons vinegar
1 Tablespoon Salt
1 1/2 cup Water
Rinse the cucumbers.
Put pepper and mustard seeds in a jar, place the cucumbers (densely), and between them garlic cloves and dill.
Mix water, salt and vinegar in a bowl until the salt melts (There is no need to boil the water).
Fill the jar to the edge with water, close with a sealed lid, lay on the counter and wait for three days before eating.
Shake the jar gently for a few seconds every day during the three days.
You will need:
2 cups crushed biscuits or graham crackers | 1/2 stick butter | 2 Tablespoons cocoa
3 Tablespoons sugar | 1/2 cup coconut milk or regular milk | 1/2 cup melted dark
Coating: one package chocolate sprinkles or shredded coconut
Crush biscuits in blender until chopped but not powdery.
Melt butter and mix with sugar. Add remaining ingredients. Form balls and roll them
in coconut or chocolate sprinkles. Refrigerate one hour.