DELICIOUS&HEALTHY ''TURKISH MOSAIQUE CAKE'' RECIPE - No Added Sugar Or Petit Beurre Biscuits

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DELICIOUS&HEALTHY "TURKISH MOSAIQUE CAKE" RECIPE - No Added Sugar Or Petit-Beurre Biscuits

Music: J. S. BACH - Prelude In C Major - BWV 870
Piano: Elvan A. ULUCINAR

In this episode I'd like to share with you an extremly delicious recipe. It is probably the best sugar-free dessert I've ever made, hope you give it a try! I also add the link for the original 'Mosaique Cake' recipe, down below. It was my first uploaded video, when I started this channel in January 2016. And it is so yummy too, so the choice is yours :)

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Click here for the original ''MOSAIQUE CAKE'' recipe:
https://www.youtube.com/watch?v=-vq2hi0YufM&t=16s


INGREDIENTS
2 cup hazelnuts
2 cup raisins
50 gr. (1/2 cup) cocoa
125 gr. (one stick) butter
1/2 cup milk
1 egg
40 gr. (1.41 oz) dark chocolate
Zest of a half a lemon
A pinch of salt
1 tsp instant coffee

DIRECTIONS
Chop the chocolate coarsely, set aside.
Chop butter coarsely, set aside.
Place hazelnuts in a big pan and toast them for 3-4 minutes,
over medium heat, stirring constantly.
Turn off the heat, transfer nuts into bowl of a blender and let the pan cool.
Pulse a few times or until the nuts are coarsely chopped.
Put the cooled pan back on the fire and melt the butter over medium low heat.
Add cocoa and mix well.
Add 1/2 cup milk and 1 tsp coffee, mix.
Add the egg and beat.
Then add the raisins and cook for 5 minutes, over the lowest possible setting, stirring constantly.
Turn off the heat.
Add a pinch of salt and zest of a half a lemon, into the batter.
Add chocolate and mix until melted.
Cover and let cool for about 10 minutes, so the raisins soften little more.
Then using an immersion blender, mix well.
Raisins will harden too much when frozen, so make sure to mix really well.
Last but not least, add the hazelnuts, mix well and let the batter cool.
Using scissors or a knife, cut a medium size plastic bag, so it can lay flat on a surface.
Transfer the cake batter into the center of the bag, lengthwise.
Using the bag, bring the batter together.
Then wrap the whole thing up and form into a 'Mosaique Cake'
(triangular prism) shape.
Keep turning and forming the cake.
Put it in the freezer, making sure to reform if needed, then freeze 2 hours.
When the time is up take it out of the freezer, unwrap and slice thinly.
Place the sliced 'Mosaique Cake' into a big dish.
Cover and put it back in the freezer, for at least 4 hours before serving.
It is so yummy and it gets even better after a few days. Also, our 3 year old nephew loves it!

READY :) Thank You For Watching!
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