Whip up this cake in minutes, even your kids can do it!!
I’ve been making this cake countless times now and I absolutely love serving it as shabbat breakfast or for seudah shlishit dessert.
Its fresh, not too sweet and pairs so well with coffee and fruit!
You’re welcome to even skip the gvina levana to keep it non dairy, but I love the tartness that it brings to the cake.
עוגת גבינה וביסקוויטים
1L whip topping (non dairy whipping cream)
3/4 cup powdered sugar
250g gvina levana/ quark cheese (tnuva 9%)
1 tsp vanilla
About 36 tea cookies
1 tbsp coffee
1 tbsp hot chocolate powder
1 cup hot boiled water
Cocoa powder, for sprinkling
DIRECTIONS:
In a large mixing bowl combine whip topping and powdered sugar. Whip using an electric whisk. Fold in gvina levana and vanilla. Set aside.
Mix together coffee, hot chocolate powder and water in a small bowl.
Prepare a baking dish (i use a 2,6L pyrex). Start dipping cookies one by one in the coffee mixture and placing them in a single layer in your dish. Layer cream and repeat process until no more cream.
Sprinkle cocoa on top.
Refrigerate for at least a few hours or overnight.
For full video, click here.
Enjoy,
Guila
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