Turkish Mosaic Cake (Mozaik Pasta)

5 from 4 votes
Jump to RecipeComment

This post may contain affiliate links.

Turkish Mosaic Cake, or Mozaik Pasta, is a delightful no-bake dessert popular in Turkey and various other countries. This cake features a rich, chocolatey mixture combined with broken biscuits, creating a mosaic-like pattern when sliced.


Mozaik Pasta fariti or Turkish Mosaic cake served on a white platter with a slice served in a small white dish


 

This no bake biscuit cake was one of the very first treats I tried in Turkey over a decade ago. With its unique combination of creamy chocolate and crunchy biscuits, this cake is sure to impress and satisfy your sweet tooth. Other sweet treats to add to your list of “desserts to make” should include Luqaimat Middle Eastern Sweet Dumplings, 15-Minute Date Balls Recipe, Revani (Turkish semolina cake) and Mahalabia (Middle Eastern Milk Pudding).

Turkey trip photo

Recipe Highlights: Turkish Mosaic Cake

Cultural Influence: Turkish Mosaic Cake, also known as Mozaik Pasta, is a delicious no-bake dessert with roots in Turkish cuisine

Primary Cooking Technique: This dessert involves combining a chocolate mixture with broken biscuits, then chilling it to set

Skill Level Required: Easy/Beginner

Why You’ll Love This Recipe: It’s an easy-to-make dessert, requires minimal effort, and no oven time, making it perfect for quick preparation. Whether shaped into a log or a triangle, Turkish Mosaic Cake is a versatile dessert that will bring a touch of Turkish culinary tradition to your table.


Key Ingredients

Turkish mosaic cake (mozaik pasta) ingredients
  • Milk is the base of the creamy mixture that also helps blend the flavors together.
  • Sugar sweetens the cake and balances the cocoa powder’s bitterness.
  • Unsalted Butter provides richness and a smooth texture to the chocolate mixture.
  • Egg acts as a binder, giving the cake a slightly firm texture.
  • Vanilla enhances the flavor, adding a hint of warmth to the chocolate.
  • Cocoa Powder is the key ingredient for a rich, chocolatey taste.
  • Biscuit provides a delightful crunch and texture to the cake, giving it its signature mosaic appearance.

Ingredient Spotlight: Biscuits

Biscuits are the heart of Turkish Mosaic Cake, providing the signature crunchy texture and mosaic pattern.

Traditionally, plain tea biscuits like Marie biscuits or Maria Cookies are used, but any simple, unsweetened cookie can work. The key is to break them into medium-sized pieces to maintain their structure without turning them into powder. This gives the cake its distinctive look and delightful crunch.

Tips for Using Biscuits:

  • Texture: Ensure you don’t over-crush the biscuits. Use a rolling pin and a ziplock bag for consistent pieces.
  • Variety: Experiment with different types of plain biscuits to find your preferred flavor and texture.
  • Substitutes: If you can’t find plain biscuits, graham crackers or digestive biscuits are good alternatives.
Mozaik Pasta fariti or Turkish Mosaic cake served on a white platter with a slice served in a small white dish

How to Make Turkish Mosaic Cake

Step 1: Prepare the Sauce

In a saucepan, combine milk, sugar, unsalted butter, cocoa powder, vanilla and the egg.

Then, cook over medium heat, stirring continuously, until the mixture thickens slightly, about 10 minutes.

Step 2: Break the Biscuits and Combine with Sauce

Next, take the biscuits (such as Maria Cookies) and break them into medium-sized pieces. Avoid crushing them into powder; the pieces should be around the size of a thumbnail.

A handy method is to place the biscuits in a Ziplock bag and use a rolling pin to break them up.

Now, pour the chocolate mixture over the broken biscuits in a large bowl.

Mix well until all the biscuit pieces are thoroughly coated with the chocolate sauce.

Then transfer the mixture onto a large piece of parchment paper.

Step 3: Shape the Cake

Shape the mixture into a rectangle (or a log if preferred). If you want a more traditional Turkish shape, form it into a triangle.

Wrap the parchment paper tightly around the cake, then wrap it again with plastic wrap to hold the shape.

Next, place the wrapped cake in the refrigerator and chill for at least 3 hours until it is firm and set.

Step 4: Unwrap and Serve

Once the cake is completely chilled and cold, place it on a serving platter or a board and unwrap it. If desired, you can top the cake with ground pistachio. Slice using a sharp knife and serve.

Turkish mosaic cake (mozaik pasta) ready to be served

Recipe Tips

Use Room Temperature Ingredients: Ensure that the milk, butter, and egg are at room temperature before starting. This helps in achieving a smooth and even chocolate mixture.

Consistent Biscuit Size: Avoid over-crushing the biscuits. The pieces should be small but still noticeable, around the size of a thumbnail. This ensures a good texture and structure for the cake.

Gradual Heating: When cooking the chocolate mixture, do so over medium heat and stir continuously. Gradual heating prevents the egg from curdling and ensures a smooth, lump-free sauce.

Stir Continuously: Keep stirring the chocolate mixture while it’s on the heat to prevent it from burning or sticking to the pan. Use a whisk for best results.

Quick Mixing: Once the chocolate mixture is ready, quickly pour it over the biscuit pieces and mix thoroughly. This ensures that all the biscuit pieces are well-coated before the mixture starts to set.

Shape with Care: When shaping the cake, use the parchment paper to help form a tight and compact log or triangle. This helps the cake hold its shape once chilled.

Tight Wrapping: Wrap the parchment paper tightly around the shaped cake, then wrap again with plastic wrap. This ensures the cake maintains its shape and doesn’t dry out in the fridge.

Chill Adequately: Chill the cake for at least 3 hours, but overnight is even better. This allows the flavors to meld and the texture to firm up properly.

Sharp Knife for Slicing: Use a sharp knife to slice the cake once it’s chilled. For clean slices, you can dip the knife in hot water and wipe it dry before each cut.

Optional Garnishes: For a more festive presentation, you can garnish the cake slices with a drizzle of melted chocolate, a sprinkle of powdered sugar, or even some crushed nuts.

Mozaik Pasta fariti or Turkish Mosaic cake served on a white platter with a slice served in a small white dish

Variations and Substitutes

Biscuits:

  • Substitute: If you can’t find Marie biscuits, you can use digestive biscuits, graham crackers, or tea biscuits. These alternatives have similar textures and will work well in the recipe.
  • Variation: For a nutty twist, add some chopped nuts like walnuts or almonds to the biscuit mixture. This will add a nice crunch and extra flavor.

Chocolate Flavor:

  • Substitute: Use dark chocolate or semi-sweet chocolate chips instead of cocoa powder for a richer, deeper chocolate flavor. Melt the chocolate with the butter and milk mixture.
  • Variation: For a more intense chocolate experience, add a tablespoon of instant coffee granules to the mixture. Coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Substitute: If you prefer a dairy-free version, substitute regular milk with almond milk, soy milk, or coconut milk. Ensure that the milk alternative you choose does not have a strong flavor that might overpower the chocolate.
  • Variation: For a creamier texture, use half-and-half or heavy cream instead of milk. This will make the chocolate mixture richer and thicker.
Mozaik Pasta fariti or Turkish Mosaic cake served on a white platter with a slice served in a small white dish

How to Store Mozaik Pasta

Refrigerator:

  • Method: Wrap the cake tightly in plastic wrap or store it in an airtight container.
  • Duration: It will keep well for up to one week in the refrigerator.
  • Tip: Ensure the cake is properly chilled and firm before slicing to maintain its shape and texture.

Freezer:

  • Method: For longer storage, you can freeze the cake. Wrap it in plastic wrap and then in aluminum foil or place it in a freezer-safe airtight container.
  • Duration: The cake can be frozen for up to three months.
  • Thawing: When ready to eat, thaw the cake in the refrigerator overnight. Avoid thawing at room temperature to prevent condensation, which can affect the texture of the cake.

Serving After Storage:

  • Refrigerated Cake: If stored in the refrigerator, the cake can be served directly or allowed to sit at room temperature for about 10-15 minutes for a softer texture.
  • Frozen Cake: After thawing, you can serve the cake directly or let it sit at room temperature for a few minutes for a slightly softer bite.

General Tips:

  • Prevent Drying Out: Ensure the cake is well-wrapped to prevent it from drying out and absorbing other odors from the refrigerator or freezer.
  • Slice Before Freezing: For easier serving, consider slicing the cake into portions before freezing. This allows you to take out only the amount you need without having to thaw the entire cake.

Mozaik Pasta fariti or Turkish Mosaic cake served on a white platter with a slice served in a small white dish

Frequently Asked Questions

Can I make this cake without eggs?

Yes, you can make Turkish Mosaic Cake without eggs. Simply omit the egg from the chocolate sauce mixture. The cake will still hold together well and taste delicious, although the texture might be slightly different.

How long does Turkish Mosaic Cake need to chill before serving?

Turkish Mosaic Cake should be chilled for at least 3-4 hours to set properly. For best results, chill it overnight. This allows the flavors to meld and the cake to firm up, making it easier to slice.

Can I add nuts or dried fruits to the cake?

Yes, adding nuts like chopped walnuts, hazelnuts, or dried fruits like raisins can add a delightful crunch and additional flavor to the cake. Mix them in with the broken biscuits before adding the chocolate sauce.

How should I serve Turkish Mosaic Cake?

Turkish Mosaic Cake is best served cold. Slice it into pieces and serve it as a dessert or snack. You can dust it with powdered sugar or cocoa powder for an extra touch.


Other Delicious Turkish Treats

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Mozaik Pasta fariti or Turkish Mosaic cake served on a white platter with a slice served in a small white dish
5 from 4 votes

Turkish Mosaic Cake (Mozaik Pasta)

A rich and decadent no-bake dessert that comes together easily and is perfect for serving crowds.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 cup Milk    
  • ½ cup Granulated sugar
  • ½ cup Unsalted butter
  • 1 Egg
  • 1 tsp Vanilla extract
  • 3 tbsp Cocoa powder
  • 400 gr Plain biscuits, such as Maria cookies

Instructions 

  • In a saucepan, combine the milk, sugar, butter, egg and vanilla using a whisk.
  • Cook over medium heat, stirring continuously, until the mixture thickens slightly, about 10 minutes.
  • Take the biscuits and break them into medium-sized pieces and place them in a large bowl. Avoid crushing them into powder.
  • Pour the chocolate mixture over the broken biscuits.
  • Mix well until all the biscuit pieces are thoroughly coated with the chocolate sauce.
  • Transfer the mixture onto a large piece of parchment paper and shape it into a rectangle (or a log if preferred). You can use a spatula or a second parchment paper for shaping.
  • Wrap the parchment paper tightly around the cake, then wrap it again with plastic wrap to hold the shape.
  • Place the wrapped cake in the refrigerator and chill for at least 3 hours until it is firm and set. Remove from wrapping and serve.

Video

Notes

Use Room Temperature Ingredients: Ensure that the milk, butter, and egg are at room temperature before starting. This helps in achieving a smooth and even chocolate mixture.
Consistent Biscuit Size: Avoid over-crushing the biscuits. The pieces should be small but still noticeable, around the size of a thumbnail. This ensures a good texture and structure for the cake.
Gradual Heating: When cooking the chocolate mixture, do so over medium heat and stir continuously. Gradual heating prevents the egg from curdling and ensures a smooth, lump-free sauce.
Shape with Care: When shaping the cake, use the parchment paper to help form a tight and compact log or triangle. This helps the cake hold its shape once chilled.
Tight Wrapping: Wrap the parchment paper tightly around the shaped cake, then wrap again with plastic wrap. This ensures the cake maintains its shape and doesn’t dry out in the fridge.
Chill Adequately: Chill the cake for at least 3 hours, but overnight is even better. This allows the flavors to meld and the texture to firm up properly.
Sharp Knife for Slicing: Use a sharp knife to slice the cake once it’s chilled. For clean slices, you can dip the knife in hot water and wipe it dry before each cut.

Nutrition

Calories: 117kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 14mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 295IU | Calcium: 31mg | Iron: 0.2mg

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

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

Get a free eBook!
Fill out the form to get exclusive recipes that aren’t available anywhere else, plus receive free weekly recipes!
Please enable JavaScript in your browser to complete this form.
5 from 4 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    I can see why this is called mosaic cake! The pattern the biscuits make is so pretty! It is a very impressive dessert to bring to a party!