Mosaic Cake by Ebru

I am a volunteer at a social innovation center in Toronto. Usually freelancers, creatives and small business owners rent tables here. We organize cafe chats often and bring food items for everyone. This time I brought the Mosaic Cake from my childhood, and of course some Turkish coffee.

There is no baking with this cake. We can also call it a “student cake” because the ingredients are so simple and basic. It can be gluten friendly as well. The ingredients are simply mixed up and frozen.

This dessert is a staple from my childhood. Whenever my mother would make it, I remember the beautiful, heart-warming smell and how happy it would make me feel. Now, here in Canada, when I have guests over, I love to make Mosaic Cake for them. Usually Turkish women want to show off their abilities, by making very elaborate, time-consuming desserts. But this cake is so simple and my mother would just whip it up for us whenever we asked for it. For me, this is comfort food. The Mosaic Cake is my happy place. ~ Ebru

• 2 tbsp of butter

• ½ tbsp of Cocoa

• A little more than half a cup of your choice of milk

• Half a cup of sugar

• Plain biscuits of your choice

• Mix all of your ingredients and melt them on low heat

• Do not allow the mixture to boil

• Add half an egg

• Keep stirring and mixing for a few mins

• Turn off the heat

• Smash the biscuits and add them to the batter

• Take off heat

• Shape the cake however you want to

• Freeze for 4 hours

• Take out the Mosaic Cake 15 mins before serving

• Bring to room temperature

• Cut into slices and serve with Turkish coffee

Notes: You may choose to add walnuts or almonds on top of the Mosaic Cake