Turkish Mosaic Cake

Tekrar hoşgeldiniz 😁😁

Now , we will to tell you about a sweet food in turkey. It's delicious, sweet, and attractive appearance the taste. What is that ? It's Turkish Mosaic Cake / Mozaik Pasta Tarifi.

Mosaic desserts are a family favorite in Turkey. You can find it in almost every house and cake shop. The recipe for mosaic cakes was originally not Turkish, but like other European peas, mosaic cakes have succeeded in entering Turkish urban cuisine about a century ago. Today, it has become a favorite at home or eating at a pastry shop.

How to make this a sweet cake? I will to tell you, and let's make it..

Ingredients

For the cake

• 150g unsalted butter
• 200g dark chocolate 70%
• 100g Green & Blacks Maya Gold dark chocolate
• 4 tbsp runny honey
• 300g malted milk biscuits (any plain biscuit will do), roughly crushed
• 100g cashews, roughly chopped (plus a handful to sprinkle on top)
• 100g cranberries, roughly chopped

For the chocolate glaze

• 1/2 gelatine sheet
• 30ml cold water
• 70g granulated sugar
• 40ml water
• 1 1/2 tbsp golden syrup
• 95g cocoa powder (I used Green & Blacks)
• 40ml double cream

Preparation

Put the butter, chopped chocolate and honey into a saucepan over low heat. Let them melt completely, stirring occasionally.

Tip the biscuits into a food processor or crush them with your hands. Transfer to a mixing bowl. Add the chopped cashews and cranberries. Pour over the melted chocolate and fold everything together.

Spoon the mixture into a 450g loaf tin previously covered in cling film. Push everything down with the back of a spoon, cover and refrigerate for 1 hour.

Prepare the chocolate lacquer glaze. Soak the gelatine sheet in cold water for a few minutes. In a pan, heat 30ml of water until simmering and transfer the soaked gelatine to it. Leave for 2 minutes stirring occasionally and then set aside.

In a small saucepan, whisk together sugar and 40ml of water over medium heat. When the sugar completely melts, take off heat and with the help of a wire whisk, stir in golden syrup, followed by the cocoa. You’ll have a smooth and glossy mixture.

Stir in double cream and return pan to medium heat. Bring the mixture to the boiling point, remove from heat and strain into a metal bowl. Cool until an instant-read thermometer reads 122 – 140 F, for about 10-15 minutes.

Stir in melted gelatin until completely dissolved. Strain the glaze into a bowl and let cool until an instant-read thermometer registers 80°F. It took around 10-15 minutes for this. Take the mosaic cake out of the fridge and slowly pour the chocolate glaze on top. Sprinkle roughly chopped cashews.

Thankyou for attention..Let's try yes guys !! 👌👌👌