Turkish Mosaic Cake (Mozaik Pasta)

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

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5 from 4 votes

A rich and decadent no-bake dessert that comes together easily and is perfect for serving crowds.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Turkish

Servings:

Author: Shadi HasanzadeNemati

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

US Customary - Metric

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