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Mosaic Biscuit Cake with Eti Tea Biscuit

20 minutes

4-6 Servings

Mosaic Biscuit Cake with Eti Tea Biscuit


For the mosaic cake, first melt the margarine or butter in a pan.
We take the melted oil, milk, sugar and cocoa into the mixing bowl and mix it well.
We pour the mixture we have obtained over the biscuits we have broken or vice versa, you can add the biscuits into this mixture. At this stage, you can optionally add walnuts, hazelnuts or pistachios.
Then we mix well, taking care not to crush the biscuits.
We take cling film into the baton cake mold. Then we pour the mixture we prepared on it.
After spreading it well, we cover the top of the mold with cling film. You can also prepare the mixture by taking it between the cling foil and giving it the shape of a roll with your hands.
Press lightly on it with our hands to ensure that the mixture settles in the mold.
Before serving, let it rest in the freezer for 2-3 hours.
Then we serve it by slicing and decorating it as we wish.
For those who will try the mosaic cake recipe, bon appetit in advance.


300 grams of tea biscuits
1 glass of milk
3 tablespoons of cocoa
5 tablespoons sugar
3 tablespoons melted butter/margarine
1 cup walnuts or hazelnuts (optional)

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