Everybody loves to kvetch about pareve desserts,"they're nowhere near as good as milchig ones" is what you always hear.The biggest compliment you can expect when serving one is that it doesn't taste it.
So about a month after my wedding is when I made this cake to finish off a fleishig meal.The next morning,when I wasn't home,Mordechai (DH) decided to sneak a piece.He was freaked out to discover that the cake tasted Milchig!Yael used real cream instead of the non dairy kind accidentally!so I came home, he confessed, and I showed him the container of non dairy cream in the fridge.All's well that ends well,but we got into the habit of calling it the milchig cake ever since.This has led to many a raised eyebrow from guests who have just consumed large quantities of chicken.This, of course, requires telling the story over and over again...so there you have it folks.The bottom line is that this is a highly recommended cake in its pareve version, but feel free to go ahead and make it dairy as well.The original recipe is from a cookbook called "food from the bible" (very, very free translation)that I tampered with (mostly omitted the margarine)so here it is:
Tea biscuit cream cake
one medium sized rectangular pyrex
one pkg. petit beurre (you won't really need them all but buying the whole package enables snacking without damaging the actual cake)
two cups of soy milk,divided (or real milk of course, but do yourselves a favor-1% fat.Trust me, there is enough fat in this cake without it)
one container of non dairy cream (richwhip-or regular whipping cream)
one pkg. in stant vanilla pudding
pinch of sugar
a few drops of vanilla extract
100 grams bittersweet chocolate
1.Dip enough tea biscuits in 1 cup soy milk to create a layer of tea biscuits in your pan.
2.Whip the cream with the 1 cup soy milk,vanilla pudding,vanilla extract and sugar until all is blended and stable.
3.Spread half of the cream onto the tea biscuits, dip more tea biscuits in soy milk and create another layer.Spread the remaining cream on the second layer of tea biscuits.
4.Melt the chocolate in a microwave or a double boiler and drizzle it on the cream (you can pour it on the cake in one layer but the drizzling looks really cool).
5.Chill cake in refrigerator for at least 8 hours.Don't skimp!it needs that long to stabelize.
And now for the bonus recipes you've all been waiting for...
1.Use the cream to frost a chilled chocolate cake.Drizzle melted chocolate on top and chill 8 hours.
2.Instead of spreading the cream, freeze it.After two hours take it out of the freezer and mix it well.Repeat after another two hours=pareve vanilla ice cream.No raw eggs required.Don't forget to remove it from the freezer 30 minutes before serving.