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Mosaic Cake

A delightful no-bake dessert featuring rich cocoa and buttery flavors combined with crunchy Petit Beurre biscuits. This visually appealing cake offers a creamy texture that melts in your mouth, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 80 g butter Melted for the mixture
  • 200 ml milk Added to the mixture
  • 3 tablespoons cocoa powder Provides chocolate flavor
  • 4 tablespoons powdered sugar Can be substituted with granulated sugar
  • 2 packets (approx. 400 g) Petit Beurre biscuits Crumble and mix into the batter
  • 1/2 glass coconut For topping

Method
 

Preparation
  1. Melt the butter in a small pot over low heat.
  2. Place powdered sugar in a mixing bowl.
  3. Pour the melted butter and milk over the powdered sugar.
  4. Add cocoa and whisk the ingredients until a homogeneous mixture forms.
  5. Crumble the biscuits and add them to the bowl with the other ingredients.
  6. Carefully mix everything with a spatula until the biscuits are evenly distributed.
  7. Line the inside of the form with cling film to ensure easy removal.
  8. Pour the filling in and smooth the surface.
  9. Freeze the Mosaic Cake for 4 hours until firm.
  10. After removing from the freezer, sprinkle with coconut, cut into slices, and serve cold.

Notes

Mosaic Cake is best served chilled. Garnish each slice with coconut or chocolate sauce for added appeal. Pairs well with coffee or tea for afternoon snacks or dessert after dinner. Store in the freezer for up to two weeks, wrapped well to avoid freezer burn.