1 pound Petit Beurre or Social tea biscuits
10 tablespoons brown/white sugar
7-8 tablespoons butter/margarine, melted
½ cup of milk
½ cup walnuts/pecans/hazelnuts, crumbled
1/3 cup raisins (optional)
1 teaspoon vanilla extract/ 1 pack vanilla
3-4 tablespoons of cocoa, abundant
1 beaten egg (optional)
Coconut flakes/white chocolate chips for garnish
In a bowl mix all the ingredients except the biscuits. Then crumble the biscuits and mix them evenly with the other ingredients. You can use aluminum foil, cling film or cake pans to shape it into any shape you like. I used a cake pan. Place cling film on the bottom of the pan and place the cake mixture inside (the cling film will help remove the cake from the tin). Then press the cake mixture to fit the pan. If you use aluminum foil or cling film, wrap the mixture and give it the shape you prefer (e.g. log, square or triangle). Finally leave it in the fridge for 2 hours.
Sprinkle some coconut flakes/white chocolate chips on top and cut into slices. You can serve it with whipped cream or ice cream on top.
ENJOY
PS: To be safe, keep the Mosaic Cake in the fridge, because it contains raw eggs.
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TURKISH
450-500 g of Petit Beurre from cay biskuvisi
10 tablespoons brown/white sugar
Milk in ½ bar of water
7-8 tablespoons butter/margarine, melted
½ cup walnuts/hazelnuts/pecans, crumbled
1/3 cup dried grapes (optional)
1 teaspoon vanilla extract/1 package vanilla
3-4 tablespoons of cocoa, heaped
1 beaten egg (optional)
Coconut/white chocolate chips for decoration
Mix all the ingredients except the biscuits in a bowl. Chop the biscuits to the desired size and add them to the mixture. Mix well. Shape the cake mixture into the shape you want using aluminum foil, stretch film or a mold. I made it using a mold. If you want you can also use cake molds or other shaped containers. Spread the stretch film inside the mold, place the material on it (so that the material does not stick to the mold and comes out easily from the mold) and press it to take the shape of the mold. If using aluminum foil/stretch film, wrap the cake material and shape it with your hands, then place it in the refrigerator. Let it rest for at least 2 hours.
When you take it out of the fridge, if you want, sprinkle it with coconut/white chocolate chips and slice it.
If you want you can serve it with whipped cream or ice cream on top.
ENJOY YOUR MEAL
NOTE: Since the mosaic cake contains raw eggs, store it in the refrigerator.
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