Cake of Mosaics (Mosaik Pasta)

Today the hubby craved two desserts, so I eagerly stepped up to the plate and made both. One was Irmik tatlisi (which wasn't exactly "homemade"), and the other was my supereasydeliciouslyawesome mosaic cake. Apparently it's an Italian thing, but I've had it at numerous Turkish households over the years.

Mosaic Malzemeleri:

• 1/2 c butter, melted
• 1/4 c cocoa 
• 1/4 c sugar
• 3/4 c powdered sugar
• 1 egg, beaten gently (don't be too rough on it!)
• 3/4 c milk
• 250-300 g (you're on your own to figure this measurement out...) of petit beurre biscuits, crushed (I know you can find them in the US...I just forget what they're called)

Mosaic Methodology:

• Melt the butter on low heat
• Pour the milk, beaten egg into a bowl and mix in the sugars
• Add the butter, then the cocoa until you have a creamy chocolatey delight
• Stir in the crushed petit beurre biscuits
• Take a sheet of aluminum foil on your counter and scoop the batter onto the foil, making a roll shape (cylinder)--like a thick rolling pin
• Wrap up the cylinder in the foil and place in the freezer for about 2-3 hours
• When you are ready to serve, slice into 1/2 inch thick slices and enjoy!

*Some people also enjoy crushed hazelnuts mixed in, too!

Afiyet olsun!