Cake; Mikado

Cake “Mikado”

Buns with sesame seeds. Gluten free.

Greenish buckwheat bread

Apple crumble (sand pie)

Applesauce for the winter

Chocolate shortbread cookies

Layered cake with crispy, thin shortbread, caramel cream and chocolate. One of the most common to manufacture. And, perhaps, one of the most delicious.

Ingredients

For the test
Wheat flour 500 g
Butter 100 g
Chicken egg 1 PC
Sugar 80 g
Sour cream 200 g
Vanilla sugar 10 g
Soda 5 g
Salt 3 g
For cream
Butter 200 g
Condensed milk (boiled) 380 g
For decoration
Chocolate (black) 70 g

general information

Total production time

1 hour 30 minutes

Active production time

30 minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Video recipe

Add soda to the sour cream, mix and leave for a couple of minutes.

Mix butter at room temperature with a mixer with sugar, vanilla sugar, salt and egg. Then add sour cream. Mix.

Then add flour evenly to the mixture and knead into a soft, elastic dough.

Cover the finished dough with a napkin and leave for 20 minutes.

Then divide the dough into 8 parts and round them all and roll them into thin layers, one by one. Prick the layers with a fork. Cut them according to the template.

Bake in an oven preheated to 190°C for 6-8 minutes.

To make the cream, beat the butter with a mixer for several minutes. Next, add boiled condensed milk, in parts, combining along the way.

Assemble the cake. Coat all the shortcakes, not counting the top one, with cream. Once assembly is complete, place a weight on the top small crust and leave for 1 hour.

After the time has passed, coat the top crust and sides of the cake with cream. Finally, sprinkle the top and sides of the cake with grated chocolate.

Leave the cake for at least 1 hour at room temperature. Then put it in the refrigerator overnight (that is, in the dark) for soaking.

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Armenian “Mikado” cake – traditional recipe

Now I propose to prepare the usual “Mikado” cake, which is very popular in Armenia. It is not for nothing that it is included in the list of traditional cakes, such as “Napoleon” or “Bird’s Milk” - very tasty! Another indisputable advantage of this recipe is that it is done easily and quite quickly.

  • Total cooking time – 7 hours 0 minutes
  • Active cooking time – 1 hour 30 minutes
  • Cost – average cost
  • Calorie content per 100 g – 350 kcal
  • Number of servings – 36 servings

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how to cook Armenian “Mikado” cake according to a traditional recipe

Ingredients:

  • Egg yolk – 3 pcs.
  • Sugar – 1 cup (250 ml)
  • Milk – 1.5 cups (250 ml)
  • Cocoa powder – 4 tbsp. without top
  • Condensed milk – 760 g boiled (2 containers)
  • Butter – 500 g per cream
  • Butter – 150 g per dough
  • Chicken egg – 2 pcs.
  • Sour cream – 500 g
  • Soda – 1 tsp.
  • Flour – 5 cups (250 ml)
  • Dark chocolate – 50 g

Manufacturing:

Making the Armenian Mikado cake according to the traditional recipe must begin with making the cream.

In a heatproof saucepan, mix sugar with yolks.

Later pour in the milk, stir and add cocoa powder. After mixing until smooth, put the pan on the fire.

Stirring constantly to avoid curdling of the yolks, bring this mixture almost to a boil - until the first bubbles appear. At the same time, the custard mixture will thicken slightly; it must be cooled completely before mixing with oil.

Once the custard mixture has cooled, you can begin making the final cream.
Beat butter at room temperature for 5 minutes until fluffy. Later, without stopping whisking, start adding boiled condensed milk - one spoon at a time.

Then add chocolate custard to this caramel butter and mix well.
Set the cream aside until the cake layers are ready.

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To make dough for cakes, first mix sour cream and soda separately and wait until bubbles appear - this is the process of extinguishing the soda.

In another bowl, beat the butter until fluffy. And later, without stopping beating, add eggs and sour cream one at a time.

Now add the sifted flour evenly, mixing it well each time until smooth.

At the end you should get a homogeneous elastic dough, which must be divided into 8 parts.

Roll out any piece thinly enough - you get a huge layer, almost the size of a baking sheet. Later, I’ll go and use the mold to mark the future edges of the cake (I just place the mold on the layer of dough and press lightly).

Bake the shortcakes in an oven preheated to 180 degrees until barely noticeable golden brown. Do not overcook, otherwise the cakes will be very dry and will not be soaked well in the cream.

Having taken it out, cut the still hot shortcakes along the marked lines. We get blank cakes and trimmings of a similar size, which will later need to be chopped and decorated with the sides of the cake.

Now you need to assemble the cake - stack the shortcakes one on top of the other, greasing with any portion of cream. At the end, coat the sides with the remaining cream, filling all the voids.

Decorate the sides of the Mikado cake with crushed dough scraps.
Sprinkle the top with grated chocolate. Now the cake needs to be left at room temperature for 3-4 hours to “impregnate”.
And then put it in the refrigerator.

Half an hour before serving, you need to remove the cake from the cold - this will make it easier to cut.

Usually the Armenian “Mikado” cake according to the traditional recipe is cut into small portioned diamonds and served as a cake.
Have a delicious tea!

Recipe for real Armenian Mikado cake according to traditional recipe

Have a nice evening, dear delicacies! Recognizable from Russian times, the Mikado cake is recognized as one of Armenia’s favorite desserts. It is baked for all holidays and celebrations. However, the origin of the recipe is unclear, and the title has nothing to do with the Armenian table.

  1. How to cook a real Armenian Mikado cake according to a traditional recipe
  2. Real Armenian recipe for Mikado cake
  3. General list of required ingredients
  4. Preparing the dough
  5. Making cream
  6. Bake shortcakes and assemble the cake
  7. Cake decoration
  8. Cream options
  9. Butter cream with yolks and condensed milk
  10. Chocolate buttercream with boiled condensed milk

How to cook a real Armenian Mikado cake according to a traditional recipe

There are a huge number of options for producing Mikado; each housewife has her own secret. But the traditional recipe with photos provided here is constantly taken as a base. The usual Mikado has become a classic for a long time. The cake recipe is passed down from generation to generation.

Real Armenian recipe for Mikado cake

The real Armenian Mikado recipe can be reproduced at home. This will require several hours of free time, because the cake layers must be very thin and will take a long time to bake. I offer a recipe for an Armenian cake step by step, and a photo for each step will help you navigate the production sequence.

General list of required ingredients

To create a real Armenian Mikado cake, you need 6-10 cake layers or more, so it all depends on your abilities and time. From these proportions of ingredients you will get a medium cake; the recipe is for 10-12 cakes.

  • 400 g sour cream
  • 6 eggs
  • 2 cups sugar 400 g butter
  • 10 cups flour
  • a pinch of salt
  • 1-2 packs of vanilla sugar
  • 1.5 tsp. soda
  • 600 g butter
  • 2.5 cans of boiled condensed milk
  • 1-2 packs of vanilla sugar
  • 1-2 bars of dark chocolate

The quantity of ingredients is selected at your discretion. If thin dry cakes are needed, we take one quantity, if juicy and tender, we take another.

Preparing the dough

IMPORTANT! We will knead the dough with smooth movements, without using force or pressure.

  1. Mix dry soda and sour cream. Let's leave the cup for an hour.
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Beat butter with sugar. Add a little salt and vanillin.


Add the eggs to the mixture, breaking them into the bowl one at a time.


Add sour cream and soda to the resulting tender cream and beat lightly.


Add 5 cups of flour little by little, kneading the dough each time.


When the dough becomes stiff, continue kneading it on the table. There is no need to press it too hard with your hands.


Having achieved a smooth and elastic lump, roll it into a sausage and divide it into 7 parts.


We will create a ball from each piece and cover them with film.

Let the dough rest slightly, and at this time you need to prepare the cream for the upcoming treat.

Making cream

You can choose any cream - sour cream, cream, or layer the cake with jam. But most often the cream is made with condensed milk.

    Beat the butter until snow-white. We are not adding anything to it yet.


Beat in condensed milk in small portions.


If desired, add vanillin.

The longer the butter is whipped, the softer and fluffier the cream will be.

Bake shortcakes and assemble the cake

The whole trick to baking a cake is that we turn the baking tray over and heat it up, thus making the task of rolling out the dough easier for ourselves.

  1. Now take a baking sheet and turn it upside down so that the surface becomes without sides.

  • Place the baking sheet in an oven preheated to 180 degrees for a few minutes until it becomes warm. This technique will facilitate the process of rolling out thin layers.
  • Let's take one ball and start rolling it out on the table into a layer, then transfer it to a warm, lightly greased baking sheet and continue the function.


    Pierce the resulting shortcake in several places with a knife and place it in the oven for 10 minutes.


    We take out the finished cake and immediately lay it out on a flat surface to cool.


    In this way we will bake all the shortcakes.


    During the baking process, you can already begin to assemble the cake, so we will grease the first cake with cream and place the second finished layer on it, and so on.


    You should try to place a cake with a flat surface on the very top.


    We grease the last plate with the remaining cream and begin to decorate.

    The traditional recipe calls for only chocolate chips. If you make a sketch on the surface of the cake using sour cream or the same cream that was used to coat the shortcakes, and chocolate chips, then, without going beyond the classical framework, you get an aesthetically pleasing dessert.

    Cake decoration

    The completely Armenian traditional Mikado cake does not require any decorations, except for a thick layer of chocolate chips. The beauty of this masterpiece is in its presentation. It is necessary to cut the cake into similar diamond shapes and place it perfectly on a plate.

    But here any housewife will act as her imagination tells her. The design also depends on the future submission. If these are diamonds, then you can make them in contrasting colors - chocolate and sour cream, for example, also two varieties or types of chocolate chips. If it is a round cake, then you can decorate only the sides with chocolate, and the top with the color of cream.

    Cream options

    Real Mikado is made with condensed butter cream, but there are a lot of options for creams for impregnation. You can choose any one you want.

    Butter cream with yolks and condensed milk

    This easy-to-make fluffy cream can be made in just a few minutes.

    • 3 yolks
    • 100 g soft butter
    • 50 g sugar
    • Can of boiled condensed milk

    Beat the yolks into a homogeneous foam and add sugar evenly, dissolving it completely. Then beat in the butter and add condensed milk. The cream is ready.

    Chocolate buttercream with boiled condensed milk

    The option can be slightly complicated or simplified, it all depends on the preferences of the household.

    For the cream you need:

    • Boiled condensed milk – 1 can
    • Soft butter – 150 g
    • Cocoa or grated chocolate – 100 gr.
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    The butter is mixed with cocoa or chocolate and ground until smooth. You can slightly heat the mixture so that everything dissolves faster. Then boiled condensed milk is added. Place the well-mixed cream in the refrigerator.

    In conclusion, I’ll tell you a little secret: the longer the cake sits in the refrigerator before serving, the more tender it will become. Its taste will be reminiscent of creamy ice cream in a waffle cup.

    Share your Mikado cake recipes, because you probably have something to add to the traditional version. I hope you liked my step-by-step recipe for making it and you now understand how to cook Mikado.

    Cake "Mikado"

    Ingredients

    Boiled condensed milk – 350 g

    Butter – 400 g

    Chicken egg – 1 pc.

    Wheat flour – 500 g

    Dark chocolate – 20 g

    • 325 kcal
    • 4 hours 10 minutes
    • 4 hours 10 minutes
    • B: 6.7
    • AND: 26.8
    • U: 27.6

    Photo of the finished dish

    Step-by-step recipe with photos

    “Mikado” cake is the state cake of Armenian cuisine. It comes out sweet, chocolatey and very tasty. The whole essence of the cake is that the shortcakes should be thin - they are baked in the oven or even in a frying pan, and they should also be perfectly soaked in cream.

    As for the cream, there are two types of cream recipes for this cake: some Armenian housewives make cream with condensed milk and heavy cream, and others put condensed milk and cocoa in the cream.

    The cake is served on the table in the form of diamonds. In some restaurants, Mikado cake is served as a cake.

    So, to make the traditional Armenian Mikado cake, we need sour cream, condensed milk, sugar, butter, egg, flour, cocoa, soda and vinegar.

    First, add soda slaked with vinegar to the sour cream.

    Mix everything thoroughly and set aside for 5-7 minutes.

    Add sugar to butter at room temperature.

    Mix everything thoroughly and add the egg.

    Mix until smooth and add sour cream.

    Mix everything and add sifted flour.

    Knead the dough so that it does not stick to your hands. The dough should turn out soft. Place in the refrigerator for 30 minutes.

    Cream for Mikado cake

    Add a tablespoon of cocoa, sugar and a little water to the butter.

    Place on low heat until the butter melts. Put the rest of the butter in another bowl, add condensed milk and cocoa to it.

    Mix everything thoroughly.

    Add the hot mixture to the acquired consistency.

    Mix everything again and put it in the refrigerator while we bake the shortcakes.

    Let's start with the shortcakes. Take the dough from the refrigerator and divide it into 10-12 similar cakes.

    Take one ball and roll it out directly onto parchment paper. I baked on foil, for some reason it’s more convenient for me.

    We will bake the shortbread on the other side of the baking sheet. Because they are easier to remove later and will not break.

    Bake the shortcakes in the oven at 200 degrees for 2-2.5 minutes until golden brown.

    Let's start assembling the cake, or rather the blank. Apply 1 tablespoon of cream onto a warm shortbread, distributing it moderately over the entire surface of the shortbread.

    We perform this function with all the shortcakes; we also grease the top shortcake with cream.

    Grate the dark chocolate and sprinkle it on the cake.

    Let the cake stand at room temperature for 3-4 hours and put it in the refrigerator overnight (that is, in the dark) . Some Armenian housewives do not put the cake in the refrigerator. So don't be afraid - it won't spoil. When time has passed, we take out our workpiece and cut off the edges.

    Next, cut the cake into diamonds.

    Place the cake on a star-shaped plate. Armenian cake “Mikado” is ready. Bon appetit!!

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