Cake "MIKADO" (Armenian recipe)
Probably, every family has dishes that must be present on the New Year's table! Categorically and without options! We have a MIKADO cake in such a "must-have program" of the New Year's menu!
This is my favorite cake !!! All my family and guests adore him!
ABOUT THE ORIGIN ...
Mikado cake is one of the famous and classic cakes such as Napoleon, Bird's milk, etc. And, frankly, I was very surprised not to find his recipe on our forum. But what is not, that is not.
This cake is a traditional, very popular and favorite dessert in modern Armenia.
I have already been approached several times with a request to lay out the recipe for this “Armenian cake”. As I understood, interest in him OUTSIDE Armenia appeared after the series "The Last of the Magikyan". I didn’t watch it, but, as I was told, there Magikyan’s Russian wife tried for many years to cook his favorite “Armenian cake” for him, but she didn’t get it like his mother did ... Which is not surprising! Not a single daughter-in-law can ever get anything "like a mother." A priori!
I will say right away that the Mikado cake is precisely of Armenian origin, I was not entirely sure. Or rather, I'm not at all sure! And I decided to dig on the Internet. But even there I could not find any information about the origin of this cake.
The word "MIKADO", in fact, is Japanese ... Literally it is translated as "high gate" or "majestic gate". In ancient times, this was the name of the supreme ruler of Japan. There is an opera with that name, a stick game, a tomato variety, and even a brand of wine ...
And ... CAKE!
Whether he has anything to do with the Japanese emperor, or at least Japan, I have no idea. Most likely, as is often the case, none. In any case, there is nothing "Japanese" in it ...
But, to my surprise, I discovered that the recipe for this cake is actually displayed on the Internet either by Armenians, or presented as “Armenian Mikado cake”!
Perhaps he is really of Armenian origin, or maybe not ... But what is absolutely certain, he does NOT belong to the ancient recipes of Armenian cuisine! The recipe is definitely from the Soviet period! In any case, we have been preparing it for 3-4 generations. I have been preparing it myself for 30 years ...
You can buy it in our stores, in any baking department. But homemade, of course, tastes much better!
DESCRIPTION…
In terms of its composition and cooking technology, Mikado is a very simple cake, nothing special. And, nevertheless, it is VERY tasty !!! The taste is magical! Caramel-vanilla, with a light chocolate aftertaste ... And it pulls off another piece from the dish ... and more ... and more ... By the way, comments on the recipes of this cake on the Internet are also full of epithets - "favorite", "most delicious", "delicious", "Luxurious", "masterpiece of Armenian cuisine" and so on and so forth ...
The cake is shortbread, consists of thin cakes sandwiched with cream based on boiled condensed milk ... It is far from fluffy, fluffy and airy! You can't stick birthday candles in it ... Depending on your preferences, it can be fragile and crunchy, or it can be crumbly and soft ... But in any case, it is incredibly tasty, tender, melting in your mouth ...
The cake is not tall, traditionally has a square or rectangular shape and is served cut into small diamonds ...
The cake is very "convenient", especially for the New Year holidays, since it is stored for a very long time! Two weeks for sure! And at the same time it only becomes even tastier !!! Therefore, you can treat guests with a decent dessert during all the holidays ...
In addition, it can (and should!) Be prepared in advance, 2-3 days before the holiday! And if necessary, the cakes can be prepared even earlier! And this significantly relieves the “hottest” New Year's Eve days ...
Cooking it is not at all difficult and not at all long. The cakes are baked quickly, the cream is generally a matter of a few minutes ... I deliberately timed it. It takes about 30 minutes to prepare the dough, about 1.5 hours to bake (about 15 minutes to form and bake each cake) and, finally, to prepare the cream and coat - another 30 minutes ... Total: only 2.5 hours.
No self-respecting cake can be made faster!
Of course, the cake is high in calories ... But at least once a year can you afford a piece of happiness?! ..
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VARIATIONS ...
In general, there are several options for making this cake, both cakes and cream. Of course, every housewife has her own recipe ..
- In dough recipes, the amount of butter, eggs and sour cream varies, as a result of which the cakes are either more rich and tender, or very dry and thin ...
- The number of cakes also varies: from 6-7 (in the case of more rich cakes) to 10-12 (in the case of very thin and dry cakes) ...
- The classic version of the cream is boiled condensed milk with butter. However, sometimes sour cream, or raw yolks, or custard milk-egg mixture is added to this cream, or condensed milk with eggs and cocoa is generally brewed on the fire ... However, all these variations are necessary for very dry, not rich cakes, for better impregnation ...
- In some recipes, the cakes are still hot, greased with hot cream (the brewed version), but this also makes sense in the case of very thin and dry cakes ...
- In many recipes, cocoa is added to the cream. Which I don't like at all! Cocoa makes the taste of the cake more "rough", clogged with a delicate caramel flavor ...
I offer my own version of this cake! This is a classic recipe. Without cocoa, with very tender and rich cakes ... For many years, the recipe was worked out, underwent changes, overgrown with technological nuances ...
In my opinion, this is the MOST DELICIOUS option !!!
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FOR TEST:
1 glass of sugar (200 ml)
200 gr butter
200 gr sour cream
1 tsp soda (no slide)
4-5 glasses of flour (Flour is always different !!! Consistency !!)
A pinch of salt
FOR CREAM:
400 gr butter (delicious!)
2 cans of boiled condensed milk (thick, rich color!)
1-2 packs of vanilla sugar (or a pinch of vanillin)
FOR SPREADING:
1 bar of dark chocolate (delicious!)
From this portion, you get a square cake with a side of about 30-32 cm, consisting of 6-7 layers (this is about 30-35 pieces, not counting the scraps!), Or a rectangular cake about 30x40 cm in size from 5-6 layers (this is about 50 pieces ) ...
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PREPARATION OF THE TEST:
In a small bowl, mix sour cream with soda (do not extinguish soda with anything!) And set aside for half an hour or an hour.
Beat very soft (but not melted!) Butter a little with a mixer with sugar, vanilla and a pinch of salt.
While continuing to beat, add the eggs one at a time.
You will get a fluffy, delicate creamy mass.
Add sour cream with soda, which by this time will also be fluffy and tender, and beat briefly again.
Now add the flour, but not all of it - about 3.5-4 cups !! Add gradually, in portions, stirring well with a spatula ...
When it will be difficult to stir with a spatula, we transfer the dough to the table, abundantly sprinkled with flour, and knead it with gentle, gentle movements, collecting it in a lump. It will take about another 0.5 tbsp. flour.
1 - The dough must not be kneaded for a long time and vigorously! It is enough to assemble it into a smooth, soft ball !!!
2 - Do not interrupt the dough with flour! It should be firm, but soft, smooth and pliable. It should roll out easily (when rolling, we will add more flour).
Roll the dough into a sausage and cut into 6 pieces. Roll the dough pieces into balls, roll in flour, and cover with foil so as not to wind.
- If you have a square baking sheet measuring about 30x30 cm, then you can divide the dough into 7 parts. But in the absence of experience or the presence of sacred horror before the phrase "a very thin layer of dough" - it is possible and 6.
- If you have a rectangular baking sheet about 30x40 cm in size, then it is enough to divide the dough into 6 balls.
- In any case, if problems arise when rolling out the first ball (well, you can't stretch the dough over the entire baking sheet), you can adjust the number of balls: divide one of them into equal pieces and "add" to the rest of the parts. Or roll smaller seams as you can ...
ROLLING AND BAKING OF Cakes:
1 - We will bake the cakes on the BACK SIDE of the baking sheet! For two reasons. Since the cakes are very delicate and brittle, they are easy to break when removed from the baking sheet. And on the back of the baking sheet, they easily slide onto the table. In addition, it is very convenient to roll out the cakes on the baking sheet itself, and the sides will not allow you to do this! (By the way, I always bake thin cakes on the back of the baking sheet, and sand, and honey, and puff ... It's very convenient!)
2 - We will roll out the cakes on a WARM baking sheet! This greatly facilitates the task of obtaining thin cakes! (This is my know-how ...)
We turn on the oven at 180-200C. Put the baking sheet (dry!) In the oven - let it warm up.
We begin to roll the first ball. (The rest of the balls are still under the film.) Roll out on a table or a silicone mat, sprinkle the work surface well with flour. In the process, we turn the dough back and forth, lift it up and, if necessary, add more flour from the bottom, sprinkle it on top ... In short, we roll it out so that nothing sticks anywhere and does not ruffle our nerves!
Moreover, we roll it NOT to the required size, but LESS - so it is easier to transfer the layer of dough to the baking sheet! Otherwise, the dough will tear - it is very tender!
The dough rolls out very easily. One or two - and a rather plump (for now) layer is ready.
Now we take out the baking sheet from the oven. If it's lukewarm, great. If it's hot, let it cool down. It should be pleasantly warm!
Moisten a paper napkin with vegetable oil and lightly grease a baking sheet, sprinkle a little with flour and shake off the excess. (We don't throw away the napkin yet!)
We transfer the rolled out layer of dough to a warm baking sheet, to the center. You can screw it on a rolling pin, or you can fold it up and down 2-3 times and unfold it on a baking sheet ...
Now you need to distribute the dough over the entire baking sheet.
You can roll it out a little more with a rolling pin, from the center to the edges of the baking sheet, and distribute the very edges, kneading the dough with your fingers ...
And you can do without a rolling pin, just squeeze the dough to the edges with your fingers. It is not difficult at all, because the baking sheet is warm and the dough stretches well ... Do not be afraid, press as you like, from the heart! The finished layer will then perfectly come off the baking sheet! Only it is necessary to work from the center to the edges! So that the thickness of the dough is about the same! If the edges are thinner than the center, the cake will turn out to be uneven, and the cakes in the center of the cake will be thick.
If the dough sticks to your fingers, sprinkle flour on top ...
As a result, the thickness of the dough will be about 1-1.5 mm, in some places the baking sheet will even show through (you can see this in the photo below).
You can then lightly roll the dough again with a rolling pin to eliminate fingerprints. Then, with a knife, trim the edges around the entire perimeter (we do not cut anything, we just slap it with a knife to get more or less even edges).
Pierce the crust with a fork to prevent it from bubbling during baking. Do not be stingy - you can 10-15 times! (True, this does not always help, and in the oven, the cake sometimes swells with blisters.)
And into the oven. The cakes are baked quickly, in 10-12 minutes. Oven temperature 180-200C. But that depends on the oven. If the cake does not redden for a long time, you need to increase the temperature, if it reddens too quickly, lower it.
The oven is needed until a pleasant, rather saturated orange color! Not pale !!! But not very dark either !! And make sure that the edges do not burn out ...
If, during baking, the cake still swells with bubbles (this usually happens after 5-7 minutes), open the oven, pierce with a fork in these places and lightly slap the bubbles on top with the same fork.
After a few more minutes, when the cake is browned, but not too much (look at the photo below - the cake is already browned, but not enough yet!), You can pull the baking sheet out of the oven and separate it from the baking sheet with a long knife. And put in the oven again until tender. (This is done so that the bottom does not burn. But sometimes I don’t do it, I just carefully follow the process ...)
Here the cake is already ready! It should be a deep orange color! Even with small patches of light brown tint ...
If you did not separate the cake from the baking sheet during the baking process, then you need to do it now. Then carefully "lower" the cake onto a VERY flat surface. As long as the cake is soft enough, it easily slides off the baking sheet.
After a few minutes, it will cool down, settle and harden. And it will become very fragile! So then you need to handle it very carefully so as not to break it!
But there is no need to wait. We leave the cake to cool, and we ourselves proceed to the second cake. Roll out the second ball of dough a little on the table or rug. Meanwhile, the baking sheet will cool slightly. We take the same napkin and wipe the baking sheet well to get rid of the crumbs. No need to wet the napkin with oil again!
Lightly dust the baking sheet with flour.
And we repeat the procedure: we spread the dough layer in the center of the baking sheet, distribute it over its entire surface, roll it lightly, trim the edges ...
Pierce, bake, separate with a knife, remove on a flat surface ...
The cooled cakes can be stacked on top of each other along the way, only very carefully.
In a little over an hour, all the cakes will be ready!
Beat well softened butter until fluffy and whiteness. Do not rush, it is better to beat the butter longer, at least 10-12 minutes! This will create a very delicate and fluffy cream, as well as get rid of the oil aftertaste.
Only after that we add boiled condensed milk - gradually, 1-2 tablespoons, whisking well each time. In the process, we add vanillin (it is better to taste).
The most delicate and delicious cream is ready!
We divide it (conditionally) into 6-7 sectors - by the number of cakes. And we begin to collect the cake.
We put the smoothest and most beautiful cake aside (it will go to the very top). Lubricate one cake with cream ...
Cover with the second cake and press it a little with your hands over the entire surface! The pressure is adjustable so as not to break the cakes - they are still dry! And only after that we grease the second cake.
So we collect all the cakes, not forgetting to press each cake and only then grease with cream!
The last crust can be placed upside down - this will make the top of the cake more even, but this is not necessary ...
Do not grease the top cake yet! Once again, press the cake well with our hands so that the cakes stick together. Pay attention to the edges too! And we put the cake under a small load for a couple of hours ...
After that, you can already lubricate the top with the remaining cream.
It remains only to sprinkle the top with chocolate. The Mikado cake does not require ANY additional decoration! Chocolate and only chocolate!
Rub the chocolate on a coarse grater. You can grate directly on the cake, you can grate on a plate and then sprinkle with a spoon. Do not spare the chocolate! The cream should not be visible!
Leave the cake for 3-4 hours just on the table, at room temperature, and then move it to the refrigerator or to any cold place (in winter I take it out to the cold veranda).
The cake must be kept for at least a day!
It is better to store it in a bag so that the edges are not ventilated and do not dry out.
Hello friends, in this issue I will tell you how to make a soft mikado cake with condensed milk according to the classic Armenian photo recipe. Its main feature is that it is prepared in many layers, each of which is coated with a special cream.
This makes it tender, tasty and very beautiful. You can appreciate the real taste of this dessert by preparing it according to this recipe.
Ingredients:
1. Flour - 3 cups
2. Sour cream - 250 gr.
3. Butter (in dough) - 250 gr.
4. Butter (in cream) - 250 gr.
5. Baking powder - 1 tsp.
6. Chocolate bar - 1 pc.
7. Yolk - 2 pcs.
8. Powdered sugar - 1 tbsp.
9. Vanilla sugar - 2 tsp.
10. Cocoa powder - 3 tsp.
11. Condensed milk - 1 can
Cooking method:
1. Take 250 grams of butter, put in a bowl, add 250 grams of sour cream. Beat everything thoroughly with a mixer.
2. Baking powder and flour, mixed in one cup or mug, then sieved through a sieve.
3. Add to the previously beaten mass. Knead the dough from the indicated ingredients. Our cake should consist of several layers, you can see this in the photo.
4. Then we divide into 7-8 equal parts, it all depends on the number of layers that you want to get.
We roll the separated parts into balls, wrap each with cling film, place in the refrigerator for an hour. This is what I do with dough when I make a cake at home.
5. We put the oven to warm up to 200 degrees, while it is heating, grease the mold with vegetable oil.
We take out one ball from the refrigerator. In Armenia, it is customary to knead balls into cakes, but I recommend rolling them out with a rolling pin, it's easier and more convenient.
6. Before baking, place the cake on a baking sheet, which we cover with baking paper. To bake all the cakes, you can use one sheet of paper, only grease it abundantly with vegetable oil each time.
We bake cakes:
7. We bake each cake separately for 10 minutes. The oven must be preheated to 90 degrees. This streaming process takes a lot of time, so do not waste it, but prepare the cream.
8. Stir the butter with a mixer until creamy.
9. Add a can of boiled condensed milk, beat everything again until a cream is formed. This usually takes about 5 minutes, but more can be done. On our site there is also with boiled condensed milk, take a look, you will not regret it.
10. Stir the vanilla sugar with the yolks. Add to the previously obtained mixture.
11. Add powder and cocoa separately, mix until smooth.
The cream tastes awesome, I always, when there is such an opportunity, try to cook it for desserts, muffins or any other baking.
12. All the cakes are ready, now we cut them, giving the shape of an even circle.
13. I take the bottom of the mold and cut the edges with a knife in a circle.
14. It's time to collect the original cake. We coat each layer with cream, putting one cake on top of another, the top is also smeared.
15. Here's what you should get. Be sure to coat the edges, there should be no holes.
16. Top cake, sprinkle with finely grated dark chocolate, buy it in the store.
There are people who do not tolerate the bitterness inherent in this type of chocolate, then easily change to milk. But do not forget that you will deviate from the original recipe, even if not too far.
Making sprinkles:
17. I still have scraps of the cake, I grind them in a blender, and then mix with cocoa.
18. Sprinkle this mixture on our cake.
19. Here's a handsome man we get. Let's cut a piece.
20. As you can see, we now have a full-fledged puff cake, which is not a shame to serve.
This completes the step-by-step recipe, use it to your health, and it's time for me to create new culinary masterpieces for you. And before you leave, be sure to watch the video velvet, this is an amazing culinary work that children love.
Video recipe:
That's all, see you soon!
Many housewives have tried the incredibly delicious and tender Mikado cake at least once according to an old Armenian classic recipe with a photo. This dessert really deserves attention, but it is quite difficult to find it on sale, even in large stores. That is why we propose to make this dessert with our own hands, without spending too much money and effort on it.
The cake comes out very tender and sweet, this is due to the fact that the dough contains butter and fatty sour cream. It is customary to roll the cakes into a very thin layer and then bake them in the oven. In some recipes, you can simply fry the dough in a skillet for a delicious sweet crust. Also, by tradition, a cream is made, it is created from butter and condensed milk, but cream can also be used instead of butter. Of course, the process of preparing a treat can be quite lengthy and laborious. It takes a long time to bake the cakes, but the bottom line is well worth the effort.
The classic version of the Mikado cake
Ingredients for the cream:
- liquid vanilla extract - 1 spoon;
- cow's milk - 395 ml;
- fresh chicken eggs - 2 pieces;
- granulated sugar - 155 grams;
- first grade flour - 35-40 grams;
- quality butter - 215 grams;
- cocoa powder - 4 tablespoons;
- boiled condensed milk - 565 grams.
For cakes:
- fat sour cream - 370 ml;
- good butter - 115 grams;
- table soda - 1 spoon;
- fresh chicken eggs - 2 pieces;
- flour of the first grade - 3-4 glasses.
Jewelry Products:
- boiled condensed milk - 0.5 jars;
- fat cream for whipping - 365 ml;
- large strawberries - 110 grams.
Icing on the cake:
- good butter - 45 grams;
- heavy cream - 85 ml;
- dark chocolate bar.
Cream preparation process:
To begin with, you should prepare the cream for the Mikado cake according to the Armenian classic recipe with a photo step by step. Milk is poured into a small saucepan, and then 85 grams of granulated sugar is added to it and everything is mixed. In addition to this, it is worth pouring a teaspoon of vanilla extract into the dairy product. The cream is put on fire and it is allowed to boil.
While the cream is slowly boiling, you can take the remaining granulated sugar, and then stir it with flour and cocoa powder. Chicken eggs are added to the mass, and everything is beaten with a whisk until the most homogeneous consistency is obtained. Now you can add chilled milk syrup to the eggs with flour, while the cream is constantly mixed with a whisk so that no lumps of flour form in it. The container is returned to the fire, and the creamy mass is boiled, with vigorous stirring, for no more than ten minutes. During this time, the mass should thicken well.
As soon as the cream is ready, 45 grams of high quality butter is immediately injected into it. Stir the composition until the butter melts completely. The cream is immediately poured into a separate bowl and covered with cling film. The finished chocolate mass is left on the table until it cools completely.
Now we take the butter, which was left at room temperature, and beat until a fluffy mass is obtained. Boiled condensed milk is gradually added to the butter, and everything is whipped until a homogeneous cream is obtained. Now, to the butter with condensed milk, they begin to spread the chilled chocolate cream on a spoon. Thus, we get a custard for the Mikado cake according to the Armenian classic recipe with photos and videos.
Preparation of cakes:
Beat the butter with a whisk, and then add some beaten chicken eggs to it. Next, baking soda is added to the sour cream, and this mass is mixed with chicken eggs and butter. Wheat flour is added as the last step.
The dough is kneaded by hand, it should not turn out too steep. The finished mass is divided into thirteen balls, and then the workpieces are removed to the refrigerator.
After thirty minutes, you can take out one piece of dough and roll it out to 20-23 centimeters in diameter. This is how they act with all the blanks, and then a smoother circle shape is cut out on the plate. Dough leftovers are not thrown away and baked in the oven. Each cake is pricked with a fork in several places before baking. The oven warms up, and the cakes are baked in it separately, 7 minutes for each is enough.
We start assembling the dessert:
It is best to collect the Mikado cake according to the Armenian step-by-step recipe with a photo in a detachable form. The first cake is placed on the bottom, it is smeared with custard chocolate cream, and then the cream layer is covered with the second cake. Thus, the entire dessert is assembled. The surface can be greased with cream, and then the delicacy can be covered with cling film and put into the refrigerator for impregnation.
Cream for creating jewelry:
To make the dessert look attractive, it is worth preparing a special cream for it, with which the decorations will be made. To prepare it, whip cream with half a can of condensed boiled milk. The result is a beautiful and delicious creamy cream that keeps its shape perfectly. The cake can be removed from the refrigerator, and then the surface of the dessert can be covered with a creamy mass. You can also use a piping bag to make a side on a treat. The dessert is returned to the refrigerator again.
Cooking the icing:
To begin with, the chocolate is heated in a water bath, as soon as the bar begins to melt, pieces of butter are added to it. It is best to soften the creamy product in advance, so the butter will melt faster. As a result, you should get a glossy and liquid mass. After that, the cream is heated in the microwave, but not boiled. Hot cream is also sent to the chocolate mass and everything is mixed until smooth.
The glaze is left at room temperature to cool as it hardens in the refrigerator. As soon as the icing has cooled, you can remove the cake from the refrigerator and pour the chocolate mass over its surface. Decorate the surface of this cake with fresh strawberries and grated chocolate.
Recipes for making cakes at home with a photo
8-12
2 hours 30 minutes
350 kcal
5/5 (1)
Many of you have watched The Last of the Magikyan series. In this series, there was a series where one of the main characters was preparing her husband's favorite cake "Mikado". On the show, cooking often ended in failure.
Inventory and kitchen appliances: heat-resistant saucepan, whisk, mixer, stove, three bowls, rolling pin, baking sheet, tray, cling film.
Necessary products
To prepare a biscuit of the Mikado cake according to the classic recipe, you need:
The cream requires other ingredients:
Features of the selection of products
It is advisable not to take store sour cream and butter, but homemade products. You can make them yourself. If this is not possible, medium-fat sour cream and butter from the store will do.
I use cane sugar, although regular sugar is preferred for the classic recipe.
Chocolate is believed to enhance sexual performance.
How to make Mikado cake: a step by step recipe
Let's start making the Armenian Mikado cake according to the classic recipe with a photo.
Stage 1.
Beat soft butter with a whisk. 
Then beaten eggs are added there, then we send sugar to this mixture. 
Stage 2.
Pour sour cream into another bowl and add soda. Then add this to the mixture of eggs and butter. We begin to gradually pour flour there. 
Stage 3.
Let's start kneading the dough. If the mixture is too sticky, add a little more flour. 
Cut the finished dough into 13 parts. We put them on a tray and cover with foil, after which we put them in the refrigerator. 
Stage 4.
Roll the chilled piece of dough with a rolling pin to the size of the baking sheet. Each cake should be pierced with a fork. Then we send it to a preheated oven (200 ° C). Each cake is baked for seven minutes. Be careful, the cakes should be brittle with an orange blush. 
Stage 5.
The finished cakes are laid out on a comfortable board or plate, you can trim the edges so that they are even. 
Cream recipe
Delicious Mikado cake will not do without real Armenian cream, so I offer you a recipe for cooking.
Stage 1.
First you need to mix all the ingredients. We need a deep bowl and mixer. Beat the mixture well so that no lumps form. 
At this stage, we finish, since we have the cream ready. Let's get started with the design.
How to decorate and serve a cake beautifully
Each cake must be smeared with cream and put in the refrigerator for a day so that it is well saturated. The cake, if desired, can be coated with cream in a circle. 
The top cake can be anointed chocolate icing. The recipe is as follows:
- Melt the chocolate in a water bath, gradually adding butter.
- Heat the cream in the microwave and pour it into the chocolate without removing the bowl from the water bath.
- Mix the whole mixture well until smooth.
Cover the cake with chocolate icing. Top can be garnished with fresh strawberry halves. You can also grate the chocolate and chop the nuts, then mix the ingredients in a bowl and sprinkle on the top layer of our treat. 
You can serve the cake with tea, coffee, juice or compote.
- It is better to cut off the extra pieces of cakes with a long sharp knife, periodically dipping it in hot water.
- When rolling out the dough, it is better not to press on the rolling pin, so that it does not break, and so that there are no different thicknesses in different places.
- Be extra careful with the baking soda. If you add too much of it, then the product will turn out to be dark, with an unpleasant smell and taste.
- I also recommend adding citric acid when adding soda. It is better to dissolve it in water in advance and gradually add it to the dough with soda, stirring often.
- Before rolling out the dough, dust the board or table with flour to prevent it from sticking to the surface.
- It is better to bake the cakes one at a time so that they are all baked evenly.
- It is better to lubricate the cake with cream when the skin is still warm, so they are better saturated.
- To distribute the icing evenly over the surface of the cake, use a knife that should be held under running hot water beforehand.
The first cake was made in the 15th century in Italy.
Video recipe for making a cake "Mikado"
Mikado cake is a national cake of Armenian cuisine. It turns out sweet, chocolatey and delicious. The whole point of the cake is that the cakes should be thin - they are baked in the oven or even in a pan, and they should also be well soaked in cream.
As for the cream, there are two types of recipes for creams for this cake, some Armenian housewives make a cream with condensed milk and heavy cream, while others put condensed milk and cocoa in the cream.
The cake is served on the table in the form of rhombuses. In some restaurants, Mikado cake is served as a cake.
So, for the preparation of the classic Armenian cake "Mikado" we need sour cream, condensed milk, sugar, butter, egg, flour, cocoa, soda and vinegar.
First, add vinegar slaked soda to 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 the sifted flour.
Knead the dough so that it does not stick to your hands. The dough should be soft. Put in the refrigerator for 30 minutes.
Mikado Cake Cream
Add a tablespoon of cocoa, sugar and a little water to the butter.
We put on a small fire to melt the butter. 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 resulting mixture.
Mix everything again and put in the refrigerator while we bake the cakes.
Let's get down to the cakes. Take the dough from the refrigerator and divide it into 10-12 equal layers.
Take one ball and roll it straight out on parchment paper. I baked on foil, for some reason it's more convenient for me.
We will bake the cakes on the other side of the baking sheet. Since they are easier to remove later, and they will not break.
We bake the cakes in the oven at 200 degrees for 2-2.5 minutes - until golden brown.
We start assembling the cake, or rather the blank. On a warm cake, apply 1 tablespoon of cream, evenly distributing it over the entire surface of the cake.
We do this procedure with all the cakes, grease the top cake with cream too.
Three dark chocolate on a grater and sprinkle on the cake.
Let the cake stand at room temperature for 3-4 hours at room temperature and send it to the refrigerator overnight. Some Armenian housewives do not put the cake in the refrigerator. So don't be afraid - it won't go bad. When time has passed, we take out our workpiece and cut off the edges.
Place the cake on a star-shaped plate. Armenian Mikado cake is ready. Bon Appetit!!
