Melt 125 grams of butter in a pan and remove from heat. If foam develops on top of the butter, remove it. Break up the ETİ Petit Beurre cookies into small pieces without pulverizing them, add them to the butter together with all the other ingredients and mix well. Spread onto parchment paper. Place the mixture onto a tray and press down well. Fold over the edges of the parchment paper to give the dough the shape of the tray, then place in the freezer for about 2 hours. Slice up and serve the Mosaic Cake made with ETİ Petit Beurre while frozen.