Classic Turkish Mosaic Cake
Recipe Summary
Iconic no-bake Turkish chocolate biscuit cake made with Petit Beurre biscuits, cocoa, melted butter, and milk, shaped into a triangular log and frozen. Yields 11 slices.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Petit Beurre biscuits | 1 kg | Broken into rough pieces |
| Powdered sugar (icing sugar) | 200 g | |
| Unsweetened cocoa powder | 50 g | Rich cocoa |
| Unsalted butter | 250 g | Melted (do not boil) |
| Whole milk | 300 ml | Room temperature |
Instructions
-
Break the Biscuits
Crush the Petit Beurre biscuits (1 kg) with your hands into rough crumbs in a large, wide mixing bowl. Avoid crushing into fine dust; chunks create the mosaic pattern.
-
Add Sugar and Cocoa
Dust the powdered sugar (200 g) and cocoa powder (50 g) evenly over the broken biscuits.
-
Pour Butter and Milk
Gently melt the butter (250 g) without bringing it to a boil. Pour the warm melted butter and milk (300 ml) directly over the biscuit mixture.
-
Knead into Dough
Begin mixing with your hands or a sturdy spatula. As you knead, the biscuits will soften and bind with the butter and cocoa into a cohesive dough.
-
Shape into Triangular Prism
Turn the mixture onto a large sheet of plastic cling film or a clean plastic bag. Compress firmly and shape with your hands into a triangular prism log.
-
Freeze and Slice
Wrap the log tightly and place in the freezer for 3 to 4 hours until completely firm. Unwrap, slice with a warm sharp knife, and serve chilled.
Useful Notes
Do Not Add Extra Milk
Do not add extra milk even if the mixture feels dry initially! As you knead, the melted butter distributes and binds the biscuits; excess milk will turn the cake soggy and runny.\n