Mosaic Cake
February 26th, 2010
Mosaic cake is a Turkish recipe similar to chocolate salami. It is very simple and eggless, you need biscuits, butter, cocoa, sugar and milk. It can be shaped into a log, or prepared in a cake pan. When sliced, it looks like mosaic stones.
Let’s make Mosaic Cake:
1. Line the base and the sides of springfrom pan with plastic wrap, and set aside.
2. Bring petit beurre biscuits.
3. Break petit beurre into small pieces, and set aside.
4. Melt butter, and set aside.
5. In a bowl, mix cocoa and sugar.
6. Add melted butter and milk to cocoa mixture.
7, 8. Using a spoon mix the ingredients until combined.
9. Add the mixture of (cocoa, sugar, butter and milk), to biscuits.
10. Transfer the mixture to the prepared pan, and press down.
11. Keep in the freezer for 24 hours.
12. After 24 hours, if you want to serve the cake, remove the cake from the pan, and remove the plastic wrap, and put the cake in the refrigerator, and prepare the topping.
Topping
13. Heat liquid whipping cream without boiling.
14. Add chocolate pieces.
15. Stir until chocolate melted.
16. Add orange zest, and let the topping cool.
17. Once the topping has cooled, pour it over the cake, and spread.
18. Garnish with crushed pistachios, then put the cake in the refrigerator to cool, then slice and serve cold.
Mosaic Cake
From: Lezzet Online / Servings: 6 Slices
PDF Text Only / Print With Images
| 325 g petit beurre biscuits
60 g unsalted butter, melted 5 heaping tbsp cocoa powder 1/4 cup granulated sugar 3/4 cup milk Topping 3/4 cup liquid whipping cream 150 g dark chocolate Orange zest Garnish Crushed pistachios |
Line the base and the sides of springfrom pan with plastic wrap, and set aside. Bring petit beurre biscuits. Break petit beurre into small pieces, and set aside. Melt butter, and set aside. In a bowl, mix cocoa and sugar. Add butter and milk to cocoa mixture. Using a spoon mix the ingredients until combined. Add the mixture of (cocoa, sugar, butter and milk), to biscuits. Transfer the mixture to the prepared pan, and press down. Keep in the freezer for 24 hours. After 24 hours, if you want to serve the cake, remove the cake from the pan, and remove the plastic wrap, and put the cake in the refrigerator, and prepare the topping. Topping Heat liquid whipping cream without boiling. Add chocolate pieces. Stir until chocolate melted. Add orange zest, and let the topping cool. Once the topping has cooled, pour it over the cake, and spread. Garnish with crushed pistachios, then put the cake in the refrigerator to cool, then slice and serve cold. |
Notes and Tips
I used 9″ springform pan.
I used Eti petit beurre , a Turkish brand.
I used unsweetened cocoa powder.
You can adjust the amount of sugar as you like.
That cake looks fantastic!I love the pictures!
What a fun, festive cake :-)
This is my favorite; I order it all the time when I am in Beirut. They make a nice one at the LIna’s coffee shops. Yours looks great!
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