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–+ servings
Close-up of Turkish Mosaic Cake slices shaped like triangular prisms, topped with melted milk chocolate, served on a wooden board.
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Mozaik Pasta (Mosaic Cake)

By Zerrin & Yusuf
A no-bake Turkish classic made with biscuits and a rich chocolate sauce. Mozaik Pasta (Mosaic Cake) is quick, easy, and full of nostalgic flavor.
Yields: 10 servings
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PREP 15 minutes
COOK 5 minutes
Chilling Time 4 hours
TOTAL 4 hours 20 minutes

INGREDIENTS
 
 

  • 200 ml milk
  • 100 grams sugar
  • 40 grams cocoa powder
  • 100 grams butter
  • 150 grams milk chocolate
  • 320 grams Petit Beurre biscuits (See Note 1)
  • 100 grams walnuts roughly chopped
  • 30 grams pistachios roughly chopped
  • 80 grams milk chocolate or dark chocolate for optional topping

INSTRUCTIONS
 

Make the Chocolate Sauce:

  • In a pot, combine the milk, sugar, and cocoa powder. Cook over medium heat, stirring constantly, until it comes to a boil. Once it boils, remove from heat. Add the butter and milk chocolate. Stir until melted and smooth. Set aside to cool slightly.

Prepare the Biscuit Mix:

  • Break the biscuits into small pieces by hand (not too fine). Place them in a large bowl. Pour the warm chocolate sauce over the biscuits. Mix gently with a spatula until all the biscuit pieces are coated. Add the walnuts and pistachios. Keep mixing until the sauce is fully absorbed and no liquid remains at the bottom.

Shape the Cake:

  • Lay two sheets of cling film (plastic wrap) overlapping slightly to make it wide enough. Spoon the biscuit mixture onto one side of the cling film. Wrap it up tightly and fold the ends to seal it well.
  • You can shape it into a firm log, or go for the classic triangular prism shape. To do that, press along the top with both hands to create a sharp edge. It doesn't have to be perfect, just enough to give you nice triangle-shaped slices instead of round ones. (See Note 3)

Freeze:

  • Place the wrapped cake in the freezer for at least 4 hours.

Before Serving:

  • Take it out 10–15 minutes before serving. Slice and serve.

Optional Topping:

  • Break the extra chocolate into a heatproof bowl. Boil some water in a pot and remove from heat. Place the bowl on top of the pot (make sure it doesn’t touch the water). Let the chocolate melt, then stir until smooth. Drizzle over the cake slices.

Storage:

  • Keep leftover slices in the fridge for up to 5 days. Or wrap in cling film and store it in the freezer for up to 3 months.

NOTES

  1. You can use any type of plain tea biscuits for this recipe. In Turkey, petit beurre biscuits (like Ülker or Eti) are the most common choice. In the UK, digestive biscuits or plain tea biscuits work well. In the US, Marie biscuits, Goya Maria cookies, or even graham crackers (slightly sweeter) can be good substitutes.
  2. Make sure to wrap the cake tightly in cling film. If it’s too loose, it may fall apart when sliced.
  3. If it’s easier, you can use a loaf cake pan to shape the cake. Line the pan with plastic wrap, leaving extra hanging over the sides. Press the mixture firmly into the pan, making sure there are no gaps. Then fold the overhanging plastic wrap over the top to seal it completely. When ready to serve, simply turn the cake out of the pan, unwrap, and slice.

NUTRITION

Calories: 495kcalCarbohydrates: 50gProtein: 6gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 24mgSodium: 190mgPotassium: 264mgFiber: 4gSugar: 30gVitamin A: 325IUVitamin C: 0.3mgCalcium: 56mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine Turkish
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