Armenian cakes - recipes of famous sweets. Nut, chocolate, honey options and Armenian Mikado cakes

Cake "Mikado" (Armenian recipe) FOR THE TEST: 3 eggs 1 glass of sugar (200 ml) 200 gr butter 200 gr sour cream 1 tsp. soda (without a slide) 4-5 glasses of flour (Flour is always different!!! By consistency !!) a pinch of salt 1-2 packs vanilla sugar(or a pinch of vanilla) FOR CREAM: 400 g butter (delicious!) 2 cans of boiled condensed milk (thick, rich color!) 1-2 packs of vanilla sugar (or a pinch of vanilla) this portion is obtained square cake with a side of about 30-32 cm, consisting of 6-7 cakes (this is about 30-35 pieces, not counting the scraps!), Or a rectangular cake about 30x40 cm in size from 5-6 cakes (this is about 50 pieces) ... COOKING 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 with a mixer with sugar, vanilla and a pinch of salt. Continuing to beat, add the eggs one by one. You will get a fluffy, delicate creamy mass. Add sour cream with soda, which by this time will also be lush and tender, and beat again briefly. Now add flour, but not all - about 3.5-4 cups !! We add gradually, in portions, stirring well with a spatula ... When it becomes difficult to stir with a spatula, we shift the dough onto a table, generously sprinkled with flour, and knead with gentle, gentle movements, collecting it in a lump. It will take somewhere else 0.5 tbsp. flour. IMPORTANT! 1 - Do not knead the dough for a long time and vigorously! It is enough to collect it into a smooth, soft ball !!! 2 - Do not interrupt the dough with flour! It should be dense, but soft, smooth and plastic. It should be easy to roll out (when rolling, we will add more flour). Roll the dough into a sausage and cut into 6 pieces. Roll the pieces of dough into balls, rolling in flour, and cover with foil so as not to wind. TIP: - If you have a square baking sheet about 30x30 cm in size, 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 for 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 there are problems 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” in other parts. Or roll smaller layers as you can ... ROLLING AND BAKING SHEETS: IMPORTANT! 1 - We will bake cakes on the BACK SIDE of the baking sheet! For two reasons. Since the cakes are very delicate and fragile, they are easy to break when removed from the pan. And from the back of the baking sheet, they will 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 simplifies 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 heat up. We begin to roll out the first ball. (The rest of the balls are still under the film.) We roll it out on a table or a silicone mat, good in the process, turn the dough back and forth, lift it up and, if necessary, add more flour from below, sprinkle it on top ... In short, we roll it out so that nothing sticks anywhere and does not ruffle our nerves! , and SMALLER - it's easier to transfer a layer of dough to a baking sheet! Otherwise, the dough will tear - it is very tender! The dough is rolled out very easily. Once or twice - and a rather plump (so far) layer is ready. Now we remove the baking sheet from the oven. If it is warm, excellent If hot, let it cool down, it should be pleasantly warm! vegetable oil and lightly grease the baking sheet, sprinkle with a little 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, in the center. You can screw it onto a rolling pin, or you can fold it 2-3 times up and down and unfold it on a baking sheet ... Now you need to distribute the dough throughout the 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 ... Or you can do without a rolling pin, just squeeze the dough to the edges with your fingers. stretches well... Do not be afraid, press as you like, from the heart! The finished layer will then perfectly move away from the baking sheet! Only you must work from the center to the edges! So that the thickness of the dough is approximately the same! If the edges are thinner than the center, the cake will turn out uneven , and the cakes in the center of the cake will be thick.If the dough sticks to your fingers, sprinkle it with 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 shine through ( You can see it in the photo below). Then you can lightly roll the dough again with a rolling pin to eliminate "fingerprints". Then trim the edges around the entire perimeter with a knife (we don’t cut anything, just slam it with a knife to get more or less even edges). Pierce the crust with a fork to keep it from bubbling while baking. Do not be stingy - you can do it 10-15 times! (True, this does not always help, and in the oven the cake sometimes swells with blisters.) And into the oven. Cakes are baked quickly, in 10-12 minutes. Oven temperature 180-200C. But it depends on the oven. If the cake does not blush for a long time, you need to increase the temperature, if it blushes too quickly, reduce it. You need to bake 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 the cake still swells with bubbles during baking (usually this happens after 5-7 minutes), open the oven, pierce with a fork in these places and lightly slam the bubbles on top with the same fork. After a few more minutes, when the cake is browned, but not much yet (look at the photo below - the cake is already ruddy, but not yet enough!), You can pull the baking sheet out of the oven and separate it from the baking sheet with a long knife. And put back in the oven until done. (This is done so that the bottom does not burn. But sometimes I don’t do this, I just follow the process carefully ...) Here the cake is ready! It should be a deep orange color! Even with small patchy lung 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 gently “lower” the cake onto a VERY flat surface. As long as the cake is soft enough that it slides off the pan easily. After a few minutes, it will cool down, settle and harden. And become very fragile! So further it must be handled very carefully so as not to break it! But you don't have 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 a table or rug. In the meantime, the pan will cool slightly. We take the same napkin and wipe the baking sheet well to get rid of the crumbs. There is no need to re-wet the napkin with oil! Lightly dust the baking sheet with flour. And we repeat the procedure: put a layer of dough in the center of the baking sheet, distribute it over its entire surface, roll it slightly, trim the edges ... We pierce, bake, separate with a knife, remove it on a flat surface ... The cooled cakes along the way can already be stacked on top of each other , just be very careful. In an hour or so, all the cakes will be ready! CREAM: Beat well-softened butter until fluffy and white. Do not rush, it is better to beat the butter longer, at least 10-12 minutes! This will allow you to get a very gentle and lush cream, as well as get rid of the taste of oil. Only after that add boiled condensed milk - gradually, 1-2 tablespoons, beating well each time. In the process, add vanillin (better to taste). The most delicate and delicious cream is ready! We divide it (conditionally) into 6-7 sectors - according to the number of cakes. And we begin to collect the cake. ASSEMBLY: Put the most even and beautiful cake aside (it will go to the very top). Lubricate one cake with cream ... Cover with a second cake and press 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 lubricate the second cake. So we collect all the cakes, not forgetting to press each cake and only then grease with cream! The last cake can be put upside down - this way the top of the cake will be more even, but this is not necessary ... We do not lubricate the top cake yet! Once again, firmly press the cake with your 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 grease the top with the remaining cream. It remains only to sprinkle the top with chocolate. Cake "Mikado" does not require ANY additional decoration! Chocolate and only chocolate! Rub the chocolate on coarse grater. You can rub directly on the cake, you can grate on a plate, and then sprinkle with a spoon. Don't feel sorry for the chocolate! The cream should not be visible! Leave the cake for 3-4 hours just on the table, with 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 do not air out and do not dry out. On the second day, the cake will still be a little dry and crispy, but still very tasty! It can already be cut and eaten. A day later it becomes softer, on the third day - it is even tastier! And the further - the tastier! SERVING: I do not recommend cutting the whole cake at once. Cut off only the number of pieces needed to serve! First you need to cut a thin strip (about 1 cm) from ONE edge to get a beautiful even cut (the first photo is with a flash, the second is without, the reality, as usual, is somewhere in between ... Then from this edge we begin to cut the strips along the entire length.Pre-visually divide the cake into equal strips (I get 6 strips in total).We cut each strip already into rhombuses.From each strip there are two more triangular trimmings from the edges.All trimmings must be immediately devoured! nyam2 Philanthropists will give they will be sent to their neighbors, misanthropes, in their own mouths... Decide for yourself... Diamonds are beautifully laid out on a dish and served... But it is better to hold them for an hour at room temperature before serving... And the rest of the cake is again covered with a bag and put in a cold place Until the next "coming" of the guests... Bon appetit!

Mikado cake is a real Armenian recipe that many housewives love to cook. This cake is very famous in its homeland, which contributed to its rapid popularization in other countries. However, in Russia, a cake prepared according to original recipe, is hard to find. Most patisseries offer only various modifications of the original dessert. So what to do? There is an exit! Let's cook real cake"Mikado" on its own.

What is this dessert? "Mikado" is a cake with many layers, originally consisting of 10-12 cakes, between which there are separate layers of cream. IN different variations Armenian cake recipes are offered different types such creams. For example, in one recipe you can find cream only with condensed milk, and in another - cream with cream.

We are interested in the Armenian Mikado cake recipe, so we will prepare a tender chocolate cream. One of the delights of the dessert is that there is not a single ingredient in its recipe that is hard to find for us. Therefore, preparation for cooking will be quite fast.

Ingredients

Servings: - +

For cakes
Butter 180
Salt 1 pinch
Sugar 200
Soda 1.5 tsp
Sour cream 250 g.
Eggs 4 things.
Cocoa 2 tbsp
Flour 800
For cream:
Butter 300 g.
Condensed milk2 banks
Chocolate 100 g

per serving

Calories: 349 kcal

Proteins: 6 g

Fats: 21.8 g

Carbohydrates: 32.9 g

1 hour. 10 min. Video recipe Print

Mixing granulated sugar with eggs in a homogeneous mass.

Add melted butter, salt and soda. Beat with a mixer or whisk.

Here we add slaked soda and sour cream. We mix everything.

Add cocoa and mix again.

After thoroughly mixing the mixture, pour the sifted flour into it. You can knead the dough. It should have a specific structure, be plastic and oily.

While the dough is in the refrigerator, prepare the cream. Mix the second part of the prepared butter with condensed milk. At the same time, we take up chocolate. Melt the delicacy in a water bath, and then slowly introduce it into the cream mixture. Chocolate cream is ready. Stir the cream well with the new product and put it in the refrigerator for a while.

original cake"Mikado" is necessarily sprinkled on top and on the sides with grated chocolate. The finished dessert should stand and soak with cream at room temperature for at least 2 hours. top decorate chocolate chips or chocolate topping. After that, the cake is sent to the refrigerator for 8 hours and the cake is ready to eat.

Starting the cooking process, remove the butter from the refrigerator. Prepare all foods. To make the cake as close to the original as possible, use chocolate with a high level (75%) cocoa content, and sour cream - 20% fat.

A few days ago we celebrated the fourth birthday of our son) Questions about what birthday cake cook, I do not exist, just give me a reason. Mikado cake is Armenian cake with thin sour cream cakes and incredibly delicious cream with boiled condensed milk and chocolate custard.

When I saw the Mikado cake on one of my favorite food blogs, LettheBakingBegin, I just couldn't wait to finally try this splendor in my kitchen. It is incredibly tasty, thin puff sour cream cakes And custard with toffee flavor - a real treat!

I hope you enjoy it too, and mine long description the recipe does not scare away, but will help in cooking. The cake is not complicated at all, I'm just trying to put everything on the shelves. I am sure that the Mikado cake will become in your recipe gallery the same favorite as Napoleon and Medovik and other cakes that you prepared according to my recipes.

Also by popular demand, I will elaborate on the preparation stage chocolate icing for a cake, making it is not at all difficult, you just need to wait until the chocolate mixes well with butter and cream and melts in a water bath.

And for those who live in America, delicious boiled condensed milk Dulce De Leche I bought on Amazon but you can find cheaper at Walmart

Mikado cake recipe

Ingredients:

For cream:

milk - 400 ml
sugar - 150 g
vanilla extract- 1 tsp
cocoa - 4 tbsp
flour - 2 tbsp. l
eggs - 2 pcs
butter at room temperature - 200 g
boiled condensed milk - 1 1⁄2 cans

For cakes:

butter at room temperature - 100 g
eggs - 2 pcs
sour cream -1 1⁄2 cups
soda - 1 tsp
flour - 4 cups

For decoration:

cream (33%) - 350 ml
boiled condensed milk - 1⁄2 cans

For glaze:

chocolate - 100 g
butter - 40 g
cream (33%) - 80 ml

And fresh strawberries For decoration)

Cooking cream for the cake

1. Let's start by making cream for the cake. Pour the milk into a saucepan and add half the sugar (80 g) and vanilla sugar or extract and boil

2. Meanwhile, in a deep bowl, mix the remaining sugar, cocoa and flour. Add the eggs and stir the mixture until smooth with a whisk

3. Pour the hot milk in parts, stirring everything vigorously with a whisk so that the eggs do not curdle. Pour the mixture back into the saucepan and place over low heat. Cook the cream, stirring constantly with a whisk, until it thickens well (5-10 minutes)

4. In the finished, still hot cream, add 40 g of butter and mix until the butter melts. Pour the cream into a bowl, cover cling film(so that the film is tightly applied to the surface of the cream) and leave on the table until the cream has completely cooled

5. Beat butter at room temperature, add boiled condensed milk and beat until smooth

6. Continuing to beat, add completely cooled chocolate to the cream in several approaches. custard. Ready cream put aside

Cooking cakes

1. Whip the butter with a whisk. Lightly beat the eggs with a fork and add to the butter, mix

2. Stir soda into sour cream and add to the mixture of butter and eggs. Mix everything, add flour in several approaches

3. Knead the dough, if it gets too sticky, try adding a few more tablespoons of flour. Ready dough divide into 13-14 parts. Cover with cling film and refrigerate (with chilled dough will be easier to work)

4. Take out one piece at a time and roll out the dough into a circle with a diameter of 20-23 cm. reverse side baking sheets, as well as cakes for Napoleon. But it is more convenient to do this between two sheets of parchment paper, as the dough sticks a little to the rolling pin. Between parchment paper thinly roll out each ball of dough, remove the top layer of paper, and cut out a circle by attaching a plate or ring from detachable form. If you get trimmings, you can not remove them, but bake them together with the cakes. Next, prick the dough often with a fork so that it does not swell during baking.

5. Preheat the oven to 200 C (400 F) and bake all the cakes in turn, for 5-7 minutes. Cakes bake quickly, so you need to keep an eye on them. While one cake was baking, I had time to roll out the next one. So we bake all 13-14 cakes. Lay on a flat surface

Assembling the Mikado Cake

I assemble the cake in a cake tin, but if you don't have one, it's okay to just assemble the cake on a plate. It is better to wrap the form with cling film, this will help you to easily get the cake in the future. Put the first cake layer on the bottom of the detachable form, grease with our delicious cream, cover with the second cake layer and collect the whole cake in this way. Cover the top with cling film and let the cake soak for 24 hours.

Cooking cream for decorating the cake

In order for our cake to have a more presentable appearance, I covered the sides of the cake with cream. To do this, lightly beat the chilled cream and add the remaining condensed milk (half a jar), it will turn out amazing delicious cream. It reminds me of the taste of creme brulee ice cream.

Remove the cake from the mold and transfer to a plate, covering the sides of the plate with parchment paper. Cover the entire surface of the cake with the resulting cream. (I made the sides of the cake with stripes using a bread knife) Put the cake in the refrigerator.

Chocolate icing for cake

1. To receive perfect glaze for a cake, chocolate needs to be melted well enough in a water bath. Put a pot of water on the fire and bring to a boil. When the water boils, reduce the heat and place a larger bowl of chocolate and butter on top. The water should not boil too much, but only heat the plate with chocolate from below. Also, there should be enough water so that it does not touch the bottom of the plate with chocolate. Mix the chocolate with the butter until you have a smooth, shiny thick mixture and all the butter has melted.

2. In the meantime, heat the cream in the microwave (or other saucepan), but don't boil it (but if it's not all gone in the microwave, that's fine;) Pour the hot cream over the chocolate. The mixture as you can see turned out to be lumpy, don't panic, just keep stirring the mixture well enough until everything comes together

3. When the glaze is so liquid and shiny, homogeneous, as in the photo, remove from the water bath. Further, it is important to frosting completely cooled down at room temperature, do not refrigerate. AND also important so that the cake is well chilled before pouring the glaze, then the glaze will not spread. We take the cake out of the refrigerator (for good cooling, you can put it in the freezer for a couple of minutes) and pour it completely cooled frosting on the cake. You will notice that the icing that is poured onto the chilled surface becomes thick, with a knife you can correct the surface and help the icing flow around the edges.

Remove the parchment paper strips and decorate the cake.

Cuisine: Armenian

Ingredients

For cream:

milk - 400 ml
sugar - 150 g
vanilla extract - 1 tsp
cocoa - 4 tbsp
flour - 2 tbsp. l
eggs - 2 pcs
butter at room temperature - 200 g
boiled condensed milk - 1 1⁄2 cans

For cakes:

butter at room temperature - 100 g
eggs - 2 pcs
sour cream -1 1⁄2 cups
soda - 1 tsp
flour - 4 cups

For decoration:

cream (33%) - 350 ml
boiled condensed milk - 1⁄2 cans

For glaze:

chocolate - 100 g
butter - 40 g
cream (33%) - 80 ml

Cooking method

PREPARING CREAM FOR THE CAKE

Let's start with the preparation of cream for the cake. Pour the milk into a saucepan and add half the sugar (80 g) and boil.
Meanwhile, in a deep bowl, mix the remaining sugar, cocoa and flour. Add the eggs and stir the mixture until smooth with a whisk
Pour in the hot milk in parts, stirring vigorously with a whisk so that the eggs do not curdle. Pour the mixture back into the saucepan and place over low heat. Cook the cream, stirring constantly with a whisk, until the cream thickens well (5-10 minutes)
In the finished, still hot cream, add 40 g of butter and mix until the butter melts. Cover the cream with a film (so that the film tightly attaches to the surface of the cream) and leave on the table until the cream has completely cooled.
Beat butter at room temperature, add boiled condensed milk and beat until smooth.
Continuing to beat, add the completely cooled chocolate custard to the cream in several approaches. Set the finished cream aside.

COOKING CAKE SHEETS

Whip the butter with a whisk. Lightly beat the eggs with a fork and add to the butter, mix
Stir soda into sour cream and add a mixture of butter and eggs. Mix everything, add flour in several approaches.
Knead the dough, if it gets too sticky, try adding a few more tablespoons of flour. Divide the finished dough into 13-14 parts. Cover with cling film and refrigerate (refrigerated dough will be easier to work with)
Take out one piece at a time and roll out the dough into a circle with a diameter of 20-23 cm. Cake layers can be rolled out on the back of the baking sheet, like Napoleon cakes. But it is more convenient to do this between two sheets of parchment paper, as the dough sticks a little to the rolling pin. Between parchment paper, thinly roll out each ball of dough, remove the top layer of paper, and cut out a circle by attaching a plate or ring from a detachable form. If trimmings are obtained, then they can not be removed, and baked together with the cakes. Next, prick the dough often with a fork so that it does not swell during baking.
Preheat the oven to 200 C (400 F) and bake each cake in turn for 5-7 minutes. Cakes bake quickly, so you need to keep an eye on them. While one cake was baking, I had time to roll out the next one. So we bake all 13 cakes. Lay on a flat surface
COLLECTING THE MIKADO CAKE
I assemble the cake in a cake tin, but if you don't have one, it's okay. It is better to wrap the form with cling film, this will help you to easily get the cake in the future. Put the first cake layer on the bottom of the detachable form, grease with our delicious cream, cover with the second cake layer and collect the whole cake in this way. Cover the top with cling film and let the cake soak for 24 hours.

PREPARING CREAM FOR CAKE DECORATION

In order for our cake to have a more presentable appearance, I covered the sides of the cake with cream. To do this, lightly beat the chilled cream and add the remaining condensed milk (half a jar), you get an amazingly delicious cream. It reminds me of creme brulee ice cream.
Cover the entire surface of the cake with the resulting cream. (I made the sides of the cake with stripes using a bread knife) Put the cake in the refrigerator.

CHOCOLATE Icing FOR CAKE

To get the perfect icing for the cake, the chocolate must be melted well enough in a water bath. Put a pot of water on the fire and bring to a boil. When the water boils, reduce the heat and place a larger bowl of chocolate and butter on top. The water should not boil too much, but only heat the plate with chocolate from below, there should also be enough water so that it does not touch the bottom of the plate with chocolate. Mix the chocolate with the butter until you have a smooth, shiny thick mixture and all the butter has melted.
In the meantime, in the microwave (or other saucepan), heat the cream, but do not boil (though if they are not all microwaved, this is fine;) Pour the hot cream into the chocolate. As you can see the mixture is lumpy, don't panic just keep stirring the mixture well enough until everything comes together.
When the glaze is so liquid and shiny, homogeneous, as in the photo - remove from the water bath. Further, it is important that the icing is completely cooled at room temperature; it is better not to put it in the refrigerator. And it is also important that the cake is well chilled before pouring the icing, then the icing will not spread. We take the cake out of the refrigerator (for good cooling, you can put it in the freezer for a couple of minutes) and pour the completely cooled icing on the cake. You will notice that the icing that is poured onto the chilled surface becomes thick, with a knife you can correct the surface and help the icing flow around the edges.

P.S If you make this cake according to my recipe, add the hashtag #mom_story to Instagram. I'm always happy to see photos of your masterpieces!

And here is a short video from the birthday, cutting the cake))) Cake after the refrigerator, as we celebrated the birthday in the morning. Select video quality (by clicking on the gear) in the video settings 4K

A few days ago we celebrated the fourth birthday of our son) I don’t have any questions about what kind of birthday cake to cook, just give me a reason. Mikado cake is an Armenian cake with thin sour cream cakes and an incredibly delicious cream with boiled condensed milk and chocolate custard.

I hope you will also like it very much, and my long description of the recipe will not scare you away, but will help in cooking. The cake is not complicated at all, I'm just trying to put everything on the shelves. I am sure that the Mikado cake will become in your recipe gallery the same favorite as Napoleon and Medovik and other cakes that you prepared according to my recipes.

Also, by popular demand, I will dwell on the stage of preparing chocolate icing for the cake, it is not at all difficult to make it, you just need to wait until the chocolate mixes well with butter and cream and melt in a water bath.

And for those who live in America, I bought delicious boiled condensed milk Dulce De Leche on Amazon but you can find it cheaper at Walmart

Mikado cake recipe

Ingredients:

For cream:

milk - 400 ml
sugar - 150 g
vanilla extract - 1 tsp
cocoa - 4 tbsp
flour - 2 tbsp. l
eggs - 2 pcs
butter at room temperature - 200 g
boiled condensed milk - 1 1⁄2 cans

For cakes:

butter at room temperature - 100 g
eggs - 2 pcs
sour cream -1 1⁄2 cups
soda - 1 tsp
flour - 4 cups

For decoration:

cream (33%) - 350 ml
boiled condensed milk - 1⁄2 cans

For glaze:

chocolate - 100 g
butter - 40 g
cream (33%) - 80 ml

Also fresh strawberries for garnish

Cooking cream for the cake

1. Let's start by making cream for the cake. Pour the milk into a saucepan and add half the sugar (80 g) and vanilla sugar or extract and boil

2. Meanwhile, in a deep bowl, mix the remaining sugar, cocoa and flour. Add the eggs and stir the mixture until smooth with a whisk

4. In the finished, still hot cream, add 40 g of butter and mix until the butter melts. Pour the cream into a bowl, cover with cling film (so that the film is tightly attached to the surface of the cream) and leave on the table until the cream cools completely.

5. Beat butter at room temperature, add boiled condensed milk and beat until smooth

6. Continuing to beat, add the completely cooled chocolate custard to the cream in several approaches. Set the finished cream aside.

Cooking cakes

1. Whip the butter with a whisk. Lightly beat the eggs with a fork and add to the butter, mix

2. Stir soda into sour cream and add to the mixture of butter and eggs. Mix everything, add flour in several approaches

3. Knead the dough, if it gets too sticky, try adding a few more tablespoons of flour. Divide the finished dough into 13-14 parts. Cover with cling film and refrigerate (refrigerated dough will be easier to work with)

4. Take out one piece at a time and roll out the dough into a circle with a diameter of 20-23 cm. Cake cakes can be rolled out on the back of the baking sheet, like Napoleon cakes. But it is more convenient to do this between two sheets of parchment paper, as the dough sticks a little to the rolling pin. Between parchment paper, thinly roll out each ball of dough, remove the top layer of paper, and cut out a circle by attaching a plate or ring from a detachable form. If you get trimmings, you can not remove them, but bake them together with the cakes. Next, prick the dough often with a fork so that it does not swell during baking.

Assembling the Mikado Cake

Cooking cream for decorating the cake

In order for our cake to have a more presentable appearance, I covered the sides of the cake with cream. To do this, lightly beat the chilled cream and add the remaining condensed milk (half a jar), you get an amazingly delicious cream. It reminds me of the taste of creme brulee ice cream.

Chocolate icing for cake

1. To get the perfect icing for the cake, the chocolate must be melted well enough in a water bath. Put a pot of water on the fire and bring to a boil. When the water boils, reduce the heat and place a larger bowl of chocolate and butter on top. The water should not boil too much, but only heat the plate with chocolate from below. Also, there should be enough water so that it does not touch the bottom of the plate with chocolate. Mix the chocolate with the butter until you have a smooth, shiny thick mixture and all the butter has melted.

Remove the parchment paper strips and decorate the cake.

Cuisine: Armenian

Ingredients

For cream:

milk - 400 ml
sugar - 150 g
vanilla extract - 1 tsp
cocoa - 4 tbsp
flour - 2 tbsp. l
eggs - 2 pcs
butter at room temperature - 200 g
boiled condensed milk - 1 1⁄2 cans

For cakes:

butter at room temperature - 100 g
eggs - 2 pcs
sour cream -1 1⁄2 cups
soda - 1 tsp
flour - 4 cups

For decoration:

cream (33%) - 350 ml
boiled condensed milk - 1⁄2 cans

For glaze:

chocolate - 100 g
butter - 40 g
cream (33%) - 80 ml

Cooking method

PREPARING CREAM FOR THE CAKE

Let's start with the preparation of cream for the cake. Pour the milk into a saucepan and add half the sugar (80 g) and boil.
Meanwhile, in a deep bowl, mix the remaining sugar, cocoa and flour. Add the eggs and stir the mixture until smooth with a whisk
Pour in the hot milk in parts, stirring vigorously with a whisk so that the eggs do not curdle. Pour the mixture back into the saucepan and place over low heat. Cook the cream, stirring constantly with a whisk, until the cream thickens well (5-10 minutes)
In the finished, still hot cream, add 40 g of butter and mix until the butter melts. Cover the cream with a film (so that the film tightly attaches to the surface of the cream) and leave on the table until the cream has completely cooled.
Beat butter at room temperature, add boiled condensed milk and beat until smooth.
Continuing to beat, add the completely cooled chocolate custard to the cream in several approaches. Set the finished cream aside.

COOKING CAKE SHEETS

Whip the butter with a whisk. Lightly beat the eggs with a fork and add to the butter, mix
Stir soda into sour cream and add a mixture of butter and eggs. Mix everything, add flour in several approaches.
Knead the dough, if it gets too sticky, try adding a few more tablespoons of flour. Divide the finished dough into 13-14 parts. Cover with cling film and refrigerate (refrigerated dough will be easier to work with)
Take out one piece at a time and roll out the dough into a circle with a diameter of 20-23 cm. Cake layers can be rolled out on the back of the baking sheet, like Napoleon cakes. But it is more convenient to do this between two sheets of parchment paper, as the dough sticks a little to the rolling pin. Between parchment paper, thinly roll out each ball of dough, remove the top layer of paper, and cut out a circle by attaching a plate or ring from a detachable form. If trimmings are obtained, then they can not be removed, and baked together with the cakes. Next, prick the dough often with a fork so that it does not swell during baking.
Preheat the oven to 200 C (400 F) and bake each cake in turn for 5-7 minutes. Cakes bake quickly, so you need to keep an eye on them. While one cake was baking, I had time to roll out the next one. So we bake all 13 cakes. Lay on a flat surface
COLLECTING THE MIKADO CAKE
I assemble the cake in a cake tin, but if you don't have one, it's okay. It is better to wrap the form with cling film, this will help you to easily get the cake in the future. Put the first cake layer on the bottom of the detachable form, grease with our delicious cream, cover with the second cake layer and collect the whole cake in this way. Cover the top with cling film and let the cake soak for 24 hours.

PREPARING CREAM FOR CAKE DECORATION

In order for our cake to have a more presentable appearance, I covered the sides of the cake with cream. To do this, lightly beat the chilled cream and add the remaining condensed milk (half a jar), you get an amazingly delicious cream. It reminds me of creme brulee ice cream.
Cover the entire surface of the cake with the resulting cream. (I made the sides of the cake with stripes using a bread knife) Put the cake in the refrigerator.

CHOCOLATE Icing FOR CAKE

To get the perfect icing for the cake, the chocolate must be melted well enough in a water bath. Put a pot of water on the fire and bring to a boil. When the water boils, reduce the heat and place a larger bowl of chocolate and butter on top. The water should not boil too much, but only heat the plate with chocolate from below, there should also be enough water so that it does not touch the bottom of the plate with chocolate. Mix the chocolate with the butter until you have a smooth, shiny thick mixture and all the butter has melted.
In the meantime, in the microwave (or other saucepan), heat the cream, but do not boil (though if they are not all microwaved, this is fine;) Pour the hot cream into the chocolate. As you can see the mixture is lumpy, don't panic just keep stirring the mixture well enough until everything comes together.
When the glaze is so liquid and shiny, homogeneous, as in the photo - remove from the water bath. Further, it is important that the icing is completely cooled at room temperature; it is better not to put it in the refrigerator. And it is also important that the cake is well chilled before pouring the icing, then the icing will not spread. We take the cake out of the refrigerator (for good cooling, you can put it in the freezer for a couple of minutes) and pour the completely cooled icing on the cake. You will notice that the icing that is poured onto the chilled surface becomes thick, with a knife you can correct the surface and help the icing flow around the edges.

P.S If you make this cake according to my recipe, add the hashtag #mom_story to Instagram. I'm always happy to see photos of your masterpieces!

Step-by-step recipes for Mikado cake with custard and caramel cream, cocoa, nuts

2018-09-11 Marina Vykhodtseva

Grade
prescription

988

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

22 gr.

carbohydrates

36 gr.

361 kcal.

Option 1: Classic Mikado Cake (Caramel Cream Recipe)

Mikado is a very popular Armenian cake. It is traditionally prepared for different holidays, weddings and other celebrations. Very thin cakes are baked and generously soaked with cream. Here classic custard recipe with the taste of caramel, it is achieved by adding boiled condensed milk. Cakes are baked in an ordinary oven. For the layer you will need cocoa powder.

Ingredients

4 yolks;
2 eggs;
250 g sugar;
400 g of milk;
4 tablespoons of cocoa;
500 g sour cream 20%;
150 g butter in the dough;
500 g butter;
12 g of soda;
750 g boiled condensed milk;
50 g dark chocolate;
6 cups flour.

Step by step recipe classic cake"Mikado"

We start not with the dough, but with the cream, since it will still need to cool. Combine yolks and sugar with fresh milk, beat with a whisk, add cocoa powder and put on the stove. The cream is brewed over low heat in a saucepan, stirring constantly. Once the chocolate mixture thickens, remove and set aside. Leave boiled condensed milk and butter in a warm place.

Beat the butter, gradually add the boiled condensed milk, and then the chocolate mass. We get a lot of delicious thick cream, put it in the refrigerator.

We make a simple dough. Mix eggs and sour cream, add soda, salt, grind. Soda should be extinguished, we introduce softened butter, and then flour. We do not make a very steep dough, it should turn out soft. We divide into seven lumps. Leave for 15 minutes in the freezer.

Roll out each ball into a very thin layer. It will turn out a large cake, it is desirable to make a rectangular shape. Transfer to a baking sheet, attach a smaller tray and extrude the template. We put in the oven, bake the cakes for the Armenian cake at 180 degrees until slightly golden, do not overdo it, no need to brown.

We cut the cakes along the marked lines that were squeezed out. We throw off all the waste on a baking sheet and put it in the oven, dry it slightly, then grind the crumbs.

Assembling the cake the classic way: put the cakes in a pile, generously coat with cream. We also fill the voids on the sides with it, cover the top. Sprinkle the sides with crushed crumbs, sprinkle with crumbs and chocolate chips on top.

The Mikado cake should be well soaked, for this we leave it in the refrigerator for seven hours. According to the rules, it is immediately cut into diamonds, served in the form of a cake.

Here is the recipe for custard cream on yolks. If initially the eggs are small, then increase the number. It’s even better to play it safe right away and add a full spoonful of flour, potato or cornstarch, then it will definitely thicken, nothing will drain from the cakes.

Option 2: A quick recipe for Mikado cake with condensed milk

In fact, the Armenian Mikado cake is prepared very simply and quickly if you do not use custard for it. Classic condensed milk with butter is perfect. Follow the recipe, then everything will turn out for sure.

Ingredients

2 eggs;
160 g of sugar;
2 cans of boiled condensed milk;
10 g of soda;
2 eggs;
200 g sour cream;
pack of butter;
3.5 st. flour;
100 g margarine.

How to quickly cook the Mikado cake

Margarine needs softened, but not necessarily. Can be melted and chilled. Add eggs with sugar to it, beat with a whisk, extinguish soda in sour cream and combine. We fall asleep flour. Add until the dough becomes smooth, it should not stick. We divide into 5-7 pieces.

We roll out the cakes, put a plate, and also better cover from the pan, cut off the excess. We bake cakes in the oven for seven minutes at 200 degrees. We prepare the trimmings on a separate baking sheet, lightly brown them.

While the cakes are cooling, put the condensed milk from two cans into a bowl, add the butter and beat.

Lubricate all cake layers. Grind the trimmings that were previously baked and browned, sprinkle the sides and top. We put the Mikado cake for impregnation.

This recipe provides an option round cake. If you plan to make classic rhombuses, then it is better to immediately bake squares or rectangles.

Option 3: Mikado cake (recipe with nuts)

This amazing Mikado cake recipe uses walnuts, but this is not all the differences. Butter dough, glaze is used instead of cream and there is very little of it.

Ingredients

2 tbsp. flour;
egg;
200 g margarine;
1 st. walnuts;
160 g sugar per dough;
80 g sugar for glaze;
3 spoons of milk;
1 spoon of cocoa;
50 g butter.

How to cook

Mix softened margarine with sugar for dough, grind or beat, add egg, flour, add half a glass of nuts. Doing shortbread dough. We send it to the freezer for twenty minutes, it is not necessary to divide into pieces.

We spread the dough on a greased baking sheet, make a thickness of about half a centimeter. We put in the oven and bake at 200 degrees until golden brown. We cut into two identical cakes. While the oven is preheated, put it on walnuts and dry a little.

Mix butter with the remaining sugar and cocoa, add milk and heat. Pour half the cream on one cake, cover, cover the cake on top. Sprinkle with prepared nuts. We put the Mikado cake in the refrigerator overnight.

You can cook the popular Armenian cake with peanuts, almonds, hazelnuts, but each nut needs to be cleaned, and do not forget about frying. It improves the taste and aroma very well. Be sure to roast the peanuts. If this is not done, it looks like a bean.

Option 4: Mikado Cake (custard recipe)

To prepare this cake, the cream is prepared with ordinary custard in milk. We make it in advance and cool it well, so that by the time the layer of cakes is thickened, the mass thickens. We take milk of arbitrary fat content.

Ingredients

7 tablespoons of oil;
4 tbsp. flour;
1, Art. sour cream;
10 g of soda;
0.3 tsp fine salt.

For cream:

3 yolks;
800 ml of milk;
340 g butter;
1 st. Sahara;
2 tablespoons of flour;
2 sachets of vanilla.

Step by step recipe

For the test, use softened butter, put it in a bowl with eggs, dissolve. We combine sour cream with salt and soda, stir well, send to the total mass, add flour and make the dough. Divide into eight parts, cool.

Roll out the dough into cakes, cut off the excess. Alternately bake thin cakes at 200-210 degrees, cool. We combine the cut dough, roll out a thin cake, bake, chop. You can grind or ceiling with a rolling pin, pestle.

For the cream, mix the yolks with half the milk, sugar, flour. As soon as the ingredients dissolve, add the remaining milk. We put on fire, cook until it all thickens, then cool.

Beat butter, gradually add brewed milk, continue to work with a mixer, add vanillin.

Lubricate the cakes alternately with cream, put them in a pile, cover the whole cake on top, carefully coat the sides, hide bumps and voids. We cover with a generous layer of crumbs, put the cake in the refrigerator for ten hours.

It is customary to cook cakes for Armenian cake without sugar. But you can add a spoonful of sand, then the cakes will be beautifully browned, baked even faster.

Option 5: Mikado cake (recipe with cocoa and condensed milk)

We make classic cake layers for such a cake, we use the previous or very first recipe. The highlight of this option is a rich chocolate cream with two types of condensed milk.

Ingredients

1 can of regular condensed milk;
1 can of boiled condensed milk;
250 g butter;
2 yolks;
cake layers;
2 spoons with a slide of cocoa.

How to cook

Add cocoa and yolks to the condensed milk, put on the stove, add half a glass of water and heat. We brew the cream almost to a boil, cool.

Beat the butter thoroughly, add the cooked brewed mass with cocoa, and then the boiled condensed milk. Beat everything until smooth, you can pour a spoonful of cognac.

Lubricate the thin cake layers for the Mikado cake with rich cream. Decorate with scraps, you can sprinkle with grated chocolate, nuts.

The Mikado cake turns out to be very beautiful if the sides are sprinkled with crumbs, and the top is covered with a thick layer of chocolate icing or ganache. You can prepare them from a bar or cocoa powder.