1 October 2015

How To Make Greek Chocolate Biscuit Cake (Mosaiko)



Hi welcome back to my blog!

If you read my last post then you will know I recently went on a trip to Greece. Well the one thing I didn't talk about in that post was the food! We didn't get to explore much of the local food whilst we were out there, but one traditional dish we all looked forward to every night in the hotel was the Mosaiko, or as we called it: "biscuit cake". I've been really missing it since I've been home, so I thought I'd make some of my own and share the recipe with you so you too can bring a bit of Greece into your home!

Now I am not going to win The Great British Bake Off any time soon and the recipe I was following was pretty vague (thats my excuse!) so there are a couple of things I did wrong! It didn't effect the cake too much apart from its appearance. But don't worry, I worked out where I made mistakes so I'll show you some dos and don'ts as we go along if you want to make yours look more traditional. However if you want your biscuits to look more like mine then just do what I do!

    Traditional Mosaiko












How mine turned out




Okay so lets get to it!

You will need:


2 eggs (seperated)

200g of Icing Sugar

3tbsp of Cocoa

1tsp of Vanilla Extract

150-300g of plain biscuits (crushed)

250g of butter

A pinch of salt

A pinch of sugar


1) Separate the eggs

There are a couple of ways you can do this. I originally attempted to separate my eggs with an egg separator, but that didn't really work out for me. Instead, I cracked the egg into a cup then poured the white into half of the shell. When the shell gets full, pour it into a mixing bowl. Keep going until all the white is in the bowel. It is important to keep the whites and the yolks, so pour the yolks into a different cup or bowl. 



Pour the whites into a mixing bowl and the yolks into a separate cup



2) Add a pinch of sugar and a pinch of salt into the bowl

Add the sugar and salt into the bowel and then whisk until your mixture looks white and foamy. You are essentially making meringues so if you were really lazy you probably could skip this step and just buy some meringues but your biscuits probably wouldn't be half as nice and you will know that you cheated.

How your mixture should look 

3) Add 35g of Icing Sugar

Add the icing sugar and then carry on whisking. Your mixture should end up looking thick and glossy.

4) Melt the butter

You can do this in a pan or a microwave. When it's completely melted, pour it into a different mixing bowl. 

5) Add the cocoa, vanilla essence and rest of the icing sugar


Then whisk away! 

6) Add your yolks 


Once your cocoa, icing sugar and vanilla is all mixed in nicely. I almost forgot to do this and quickly added them in at the end which probably wasn't a great idea so don't do that! Add them now! Carry on whisking until they are mixed in nicely 

7) Add the meringues 


Pour the first bowl into your new bowl and mix it with gentle circular movements. 

8) Crush the biscuits!


Tanya Burr taught me a good technique for this. Put the biscuits on a tea towel like this:



Wrap them up like this:



Then get a rolling pin to bash them with. BE CAREFUL not to crush them too much, like I did. You want to still have quite big pieces of biscuits. I used 150g and my end result was quite gooey, so if that's what you're after then stick with that amount. However if you want a much more crunchy biscuit cake then I would suggest 300g of biscuits. 


9) Add the biscuits!

Add your biscuits to your bowl and mix it all in! 

10) Pour your mixture into a baking tray


Here's where things get different. If you want yours to look like mine then pouring it into a flat tray is the way to go. If you want the more traditional look then you may need a Swiss roll tray (that's what my mum said) or make your mixture into more of a roll shape. Remember to use cling-film or foil on the bottom of your tray so it doesn't stick! 

11) Put it in the fridge/freezer and say goodnight


I put mine in the fridge over night and then in the freezer for a bit in the morning. However if you don't have that long until you want to serve your Greek dish then sticking it in the fridge or freezer for an hour or two is just as good! 


12) Cut up and enjoy!

When you take it out of the fridge/freezer turn it upside down and then cut them into slices. That's it! If you don't eat it all in one go then store the rest in the fridge. I've also heard they taste really good with ice cream but I haven't tried that yet! 

If you do try this recipe then I'd love for you to send me a picture of your end result! You can
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See you soon!
Beth x










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