No-Bake Israeli Petit Beurre Tea Biscuit Cake

If you grew up in Israel, there’s a good chance this tea biscuit cake appeared at birthdays, holidays, or family gatherings. My version layers crisp tea biscuits with a delicate vanilla cream into a melt-in-your-mouth, no-bake dessert that tastes like nostalgia and comes together with very little effort.

Sliced no-bake icebox cake in a pan with milk glasses around it.

What is an Israeli Biscuit Cake?

Israeli biscuit cake, often called petit beurre cake, is a beloved no-bake dessert made from layers of tea biscuits soaked briefly in cold milk (or coffee) and sandwiched between a light, luscious vanilla cream. Simple to assemble and forgiving to make, it’s a summer favorite and an easy after-dinner treat. While some compare it to tiramisu, this version is uniquely its own: brighter, lighter, and built around the familiar crunch and flavor of petit beurre biscuits.

Ingredients Checklist

The cake’s success depends on a few straightforward ingredients that combine to give the classic flavor and texture. Below are the essentials and why each matters.

Petit beurre biscuits – Any brand of tea biscuit works, though petit beurre biscuits give the traditional texture and taste. Choose a brand that absorbs milk without turning to mush. You can crumble a few extra biscuits to sprinkle on top for crunch.
Filling – Instant vanilla pudding provides the creamy, sliceable structure and the nostalgic vanilla flavor. Whipped cold heavy cream makes the filling light and airy, while sour cream adds richness and balances sweetness.
Optional – A small amount of browned milk powder or toasted milk powder adds a deep, buttery note and helps stabilize the filling.

Make (don’t bake) the Cake

This dessert is assembled like an icebox cake. Make the filling first, then layer the soaked biscuits and cream. Finish with a thin chocolate ganache and refrigerate until set.

Step 1: Make the filling

Use very cold ingredients. Cold heavy cream whips better and cold pudding mix helps the filling set.
In a large bowl, beat the sour cream, cold heavy cream, instant vanilla pudding mix, optional browned milk powder, and vanilla extract until thick and stable. Start at low speed and increase gradually to avoid splatter.
Chill the filling until you’re ready to assemble. You can prepare it the night before.

Bowl with cream, powdered sugar and browned milk powder. — Measure the filling ingredients in a large bowl.

Bowl with creamy filling. — Measure the filling ingredients in a large bowl.

Step 2: Assemble the cake

Use very cold milk for dipping the biscuits. Dip each biscuit for only 1–2 seconds; they should be slightly softened but not soggy.
Arrange a single layer of dipped biscuits in an 8×8-inch pan (or a similar-sized dish). Break cookies as needed to fit the pan.
Spread half of the filling over the biscuits, then add a second layer of milk-dipped biscuits and the remaining filling. Top with a final layer of dipped biscuits.
Chill the assembled cake while you prepare the ganache.

Pan with biscuits layer. — Soak the biscuits briefly in cold milk and arrange them in a single layer.

Spreading cream over biscuits in a pan. — Soak the biscuits briefly in cold milk and arrange them in a single layer.

Pouring chocolate over cake layer. — Pour warm ganache over the cake and spread into an even layer.

Sprinkling crushed biscuits over chocolate. — Pour warm ganache over the cake and spread into an even layer.

Plan ahead: this cake needs at least four hours in the refrigerator to set properly, but overnight chilling yields the best texture.

Storage

Store the cake covered in the refrigerator for up to five days. To freeze, place the whole cake or individual slices in an airtight container and freeze for up to four weeks. Thaw overnight in the refrigerator before serving.

Yields and serving options

Use an 8-inch square pan or a springform pan to showcase the layers. You can also use an 8- or 9-inch loaf pan. To double the recipe, use a 13×9-inch pan. The recipe yields about 10–12 servings depending on slice size, making it ideal for family gatherings and potlucks.

5 from 3 reviews

Israeli Tea Biscuit Cake (petit beurre)

A no-bake nostalgic Israeli dessert made with layers of crisp tea biscuits soaked in cold milk, a light vanilla cream filling, and a thin chocolate ganache. This melt-in-the-mouth cake is both comforting and crowd-pleasing.

Servings
12 people

Author
Dikla Levy Frances

Ingredients

3/4 Cup (180g) sour cream
2 Cups (480ml) cold heavy cream
1/2 Cup (90g) instant vanilla pudding mix
2 Tablespoons browned milk powder (optional)
2 teaspoons vanilla extract
1 Cup (240g) cold milk for dipping
40–60 petit beurre biscuits (about 2 packages)
1 Cup (170g) chopped chocolate for ganache
1/3 Cup (80ml) heavy cream for ganache

Instructions

In a large bowl, combine the sour cream, cold heavy cream, instant vanilla pudding mix, optional browned milk powder, and vanilla extract. Beat using a mixer until thick and stable.
Pour the cold milk into a shallow dish. Dip each tea biscuit for 1–2 seconds and arrange an even layer in the bottom of your serving dish.
Spread half of the cream over the first layer of biscuits.
Add another layer of milk-dipped biscuits, then spread the remaining cream over them.
Top with a third layer of dipped biscuits.
Place the chopped chocolate in a medium bowl and pour the warm heavy cream over it. Let sit for a minute, then stir until smooth to make ganache.
Pour the ganache over the top of the cake, smoothing it into an even layer. Sprinkle with crushed biscuits if desired.
Refrigerate for a minimum of four hours, preferably overnight, until firm and easy to slice.

Tip: Start by pouring only half of the ganache and add more only if there are still bare biscuits. A heavy chocolate layer can overpower the cake’s delicate flavor.