For the white chocolate sauce of mosaic cake, put milk in a deep pan. Then add the white chocolate powder. Cook with stirring. Take the pan from the stove. Take the pan from the stove. Leave to cool. But in order to prevent drying the over of white chocolate sauce, stir time by time.
Crumble all the biscuits into a deep bowl. Pour the half of white chocolate sauce onto biscuits. The white chocolate sauce should be cool (not too hot or cold). Then, add chopped hazelnuts and mix softly with a spoon. You can also add tiny chopped apricots and chocolate chips onto chocolate sauce. Leave to rest for 10-15 minutes.
When the mosaic cake is cool enough, wrap in aluminium foil or stretch film. Put the white chocolate mosaic cake with stretch film into a deep bowl in order to give the shape of cake shown at photos. Press down with your hands. Leave the freezer (or refrigerator) for 3 hours.
Then remove it from freezer and and pour the remaing half of white chocolate sauce over white chocolate mosaic cake as shown at photos. Slice with a knife. Serve cold with tea or coffee.
Bon appetite
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