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# Biscuit Cake

A no-bake biscuit cake with layers of vanilla pudding and soft white cheese under a bittersweet chocolate ganache, set in the fridge.

## What you need

- 1 package plain tea biscuits (such as Petit Beurre)
- 1 package instant vanilla pudding mix (or any other flavor)
- 2 cups milk for the pudding
- a little more milk (for dipping the biscuits)
- 1 container soft white cheese (gvina levana) or quark, 5% or 9% (about 1 cup (250 g))
- 1 carton heavy cream (1 cup (250 ml))
- 7 oz bittersweet chocolate

## How I make it

1. Pour a little milk into a shallow plate. Dip the biscuits in it quickly on both sides, so they get wet but don't soak up the milk.
2. Arrange them in a single layer on the bottom of a square or rectangular pan.
3. Make the pudding, stir in the cheese and spread half of it over the biscuits.
4. Top with another layer of lightly dipped biscuits and cover with the rest of the pudding. Chill for 30 minutes.
5. Meanwhile, bring the cream just to a simmer in a small saucepan and take it off the heat.
6. Break in the chocolate and let stand for 2 minutes. Stir well until smooth and let cool slightly.
7. Pour the ganache over the set cake and refrigerate for at least 2 hours, or overnight.
8. Cut into squares and serve.

## What I've learned

- For a quicker version, I skip the cheese and make just one layer of biscuits, topped with pudding and then the chocolate.
- If I don't have cream, I melt the chocolate with 7 tbsp (100 g) butter instead.

Source: https://chefef.com/en-us/recipes/biscuit-cake/