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

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.

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.

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.