Mikado cake is a real recipe. Armenian mikado cake real

one hundred grams of butter;

two chicken eggs;

one and a half glasses of sour cream;

one teaspoon of baking soda;

four glasses of flour (240 ml each).

Required ingredients for the cream:

four hundred milliliters of milk;

one hundred fifty grams of sugar;

one teaspoon of vanilla extract;

four tablespoons of cocoa;

two tablespoons of flour;

two chicken eggs;

two hundred grams of butter;

one and a half cans of boiled condensed milk.

Ingredients for decoration:

three hundred and fifty milliliters of cream (33%);

half a can of boiled condensed milk.

Required Glaze Ingredients:

one hundred grams of chocolate;

forty grams of butter;

eighty milliliters of cream (33%).

Cooking process:

1. Let's start with the cream. Take a saucepan, pour milk into it, add half the sugar and a spoonful of vanilla extract (sugar). Put the saucepan on the fire, wait for it to boil.

2.In a separate bowl, add the remaining sugar, then add cocoa and flour there, beat in the eggs. Use a whisk to get a smooth paste.

3. Pour hot milk into the chocolate mass, but only in small portions, stirring everything with a whisk each time. Do not pour out all the milk at once so that the eggs do not curl. When you add all the milk, then pour the mixture back into the saucepan and put on low heat. Boil the cream for five to ten minutes until it becomes thick, then remove the saucepan from the stove.

4. Add butter (forty grams) to the hot cream, stir it - the butter should completely melt. Then pour the cream from the saucepan into another container, cover it with plastic film so that it touches the cream. Let everything stand like this until it cools down.

5 thawed butter fold into a deep bowl and whisk. Add condensed milk and whisk again.

6.In the meantime chocolate cream already cooled down. Add it to the butter in small portions, whisking each time. The cream is ready.

7. Go to the preparation of the cakes. Whisk the butter (soft). Break the eggs into another bowl, shake them and pour into the butter. Whisk everything.

8. Mix baking soda with sour cream and add to the butter mixture. Continue to whisk everything, gradually adding flour (in several portions).

9.Finally knead the dough. By its consistency, it should not turn out sticky, so if necessary, add a little more flour to it. Immediately divide the dough lump into small balls (there should be thirteen to fourteen of them). Chill the dough.

10. Next, take out one lump at a time and roll them out on parchment. You can do this between two sheets of paper so the dough won't stick to the rolling pin. Cut an even circle from the rolled pancake (use a plate or dish), and leave the trimmings nearby, they can be baked along with the cake. Pierce the cake blank with a fork in many places.

11. Preheat the oven to 200 degrees and put the workpiece in it for five to seven minutes. Be sure to watch them so they don't get burnt. So repeat with all the cakes, fold them one by one on a flat surface.

12. It is better to collect the cake in a split form, but you can do it on a plate. If you are using a mold, cover it with cling film to make it easier to pull out the cake. Lay out the first cake and brush it with cream, put the second cake on top and repeat the procedure. So use all the cakes. Cover it with cling film and refrigerate for soaking.

13. It remains to prepare a cream for smearing the sides. Take chilled cream and whisk thoroughly. Add half a can of condensed milk to them and mix everything again.

14. Transfer the soaked cake from the mold to a plate lined with paper on the sides to prevent it from getting dirty. Brush the whole cake with cream and condensed milk. Put the cake back in the refrigerator.

15.For the icing, melt the chocolate in a water bath and add the butter. The result should be a thick, shiny color mixture.

16. Heat the cream and pour it over the chocolate. At first, the mixture will turn out in lumps, but as you continue to knead it, it will become homogeneous.

17.Finished glaze must be cooled when room temperature... To prevent it from spreading during pouring, the cake must be well cooled. Next, pour the icing on it and spread it over the entire surface of the cake. Let it flow freely around its edges.

Tasty Armenian cake uk Mikado is ready! From above, you can decorate it to your liking, for example, lay out berries or fruits. Be sure to brew tea or coffee. Bon Appetit!

I will use a food processor, it is very convenient to use it to whip various mixtures. You can use a mixer or blender. We break the eggs, separating the yolks from the whites. We need the yolks for the cream, three pieces will be enough. If you want more cream, take 4-5 yolks and increase the dose of the remaining ingredients accordingly. Beat the yolks with a glass of sugar.

Add 400 ml of milk to whipped yolks with sugar and beat. Then pour 4 tbsp. spoons of cocoa. Beat everything again until homogeneous mass... Pour this mixture into a saucepan, heat, stirring occasionally, to 90 degrees. Then we cool it down.

We open a couple of cans of boiled condensed milk. If you haven't found it in the store, cook it yourself. To do this, put the jars in a pot of water and cook over low heat for 4 hours. Beat 500 grams of butter with boiled condensed milk.

Pour the cooled chocolate cream in milk into the whipped mass of boiled condensed milk with butter. Beat well, put in the refrigerator. Let the cream harden a little.

As you understand, we made the cream and set it aside. Now we take up the dough. Again we need butter. Yes, Armenian cake is dangerous for the figure, but this is also the secret of its amazing taste! Beat the softened butter with eggs.

Next, put the sour cream in a whipping container. We shift the beaten eggs with butter there. Whisk. We put the sifted flour, whisking continuously at low speed. When the mixture begins to thicken, transfer the dough to the table.

Knead a smooth dough that should not stick to your hands. We divide the ball into several small lumps. You should get about 10 pieces. Roll up balls of the same size.

Sprinkle flour on the table, take a rolling pin, roll out each ball of dough to the finest state. Just make sure that the dough does not creep. Covering a baking sheet parchment paper, put the dough there. Bake in the oven at 180 degrees for about 7-10 minutes, until golden brown.

The mysterious Mikado! What versions do not come up with about its origin and methods of preparation. They are shrouded in secrets, compared to the Japanese Emperor and even glorified in TV shows. And the blame for everything is incredibly delicate, thin cakes that melt in your mouth, soaked in cream of the most incredible taste shades.

A distinctive feature of this dessert is its layering. Most likely, it was this fact that gave the name to the cake, since "mikado" in translation means "high gate". This property also explains the laborious baking process. The end product justifies the efforts and the Mikado cake is a traditional favorite Armenian holiday pastry.

Despite the large number of cakes, the Mikado cake implies a recipe no more complicated than the popular Napoleon. This is easy to verify by trying to make it according to the following recipe.

Cooking secrets:

1. for the preparation of cakes, it is advisable to take premium wheat flour;
2. we take sour cream from 25% fat for the dough and from 30% for the cream;
3. chocolate must be bitter (from 70%);
4. the finished cake will be perfectly soaked if it stands in the refrigerator all night;
5. roll out layers no more than one and a half millimeters thick;
6. to prepare the cream, let the oil stand for several hours at room temperature;
7. sift not only flour, but also soda, salt so that there are no lumps;
8. after rolling out the cakes, apply a few injections with a fork so that the layer does not bend and in places does not burn.

Ingredients

For cakes:

• Butter - 200 grams
• Granulated sugar - 100 g
• Sour cream - 300 ml
• Baking powder - 1 teaspoon
• Soda - a quarter teaspoon
• Salt - the fourth part of tsp
• Flour - 500 gr

For the cream:

• Butter - 200 g
• Condensed milk (boiled) - 380 gr
• Sour cream - 200 grams

For sprinkling:

• Chocolate - 50 g.
• Cocoa powder - 1 tsp

Cooking process

We begin to prepare the dough. Beat butter and sugar until creamy.

Add sour cream to the resulting mass and beat well again.

Mix the sifted flour with salt, soda, baking powder.

Combine both masses and knead soft dough.

We divide the entire volume into 9 equal parts.

Using a rolling pin, we roll out nine layers of the same area.

You do not need to trim off uneven edges, but it is important to make sure that the dough is sufficiently rolled out over the area of ​​the prepared form.

We bake in a preheated (up to 180 degrees) oven for 10 -12 minutes each layer. Ready-made cakes cut to the template.

Cake recipes

Turn-based classic Armenian recipe with photo and video of Mikado cake. Cake from the movie The Last of Magikyan with butter cream with boiled condensed milk.

1 h

350 kcal

4/5 (4)

It will come in handy for us: mixer or whisk, parchment, bowl, saucepan, baking sheet.

I suggest you bake an Armenian cake, which, oddly enough, wears japanese name Mikado. This translates as "high gate". The cake got this name, most likely, due to the fact that in finished form it turns out to be tall and layered. It consists of a large number of very thinly rolled cakes soaked in cream with condensed milk.

In pastry shops, you can find such a cake in the form of cakes cut into diamonds. This is considered a traditional cake serving. In the same way, this dessert is served in cafes and restaurants. But if you cut the cake in the usual way into triangular portions, it won't get any worse.

By tradition, any Armenian woman should know how to cook this cake even before she gets married. Its recipe has been inherited for several generations. Many Mikado are familiar from the film "The Last of the Magikyan", where one of the heroines during the film tried to please her husband and learn how to properly cook his mother's cake.

I hope this recipe will take its rightful place in your culinary notebook, and the end result will pleasantly surprise you and your guests.

Real Armenian Mikado Cake Recipe

Making this cake is very simple and quick. The whole preparation will take you about an hour, but it will require some dexterity with the cakes.

General list of required ingredients

Cooking the dough

This requires:

• 4 eggs;
• about 850 g flour;
• 100 g sugar;

• one tsp soda;
• 150 g sour cream (fatty);
• 200 g butter.

In the meantime, we will prepare the cream.
The dough is also prepared for the cakes from which it is prepared.

Making a cream

We need:

• 400 g of condensed milk;

• 500 g butter.

The preparation of the ingredients must be done in advance. Better in the evening.

You can add lemon zest, chopped with a fine grater, to the cream. Or between the layers, on the cream, it is good to put thinly sliced ​​banana pieces.

Cream options

In addition to the standard cream, Mikado is also impregnated with butter-yolk cream with condensed milk. I will tell you about several of its options.

Butter cream with yolks and condensed milk

Cream composition:

• 150 g sugar;
• 200 ml of milk;
• 3 egg yolks;

• 500 g butter;
• two cans of condensed milk.

Chocolate butter cream with boiled condensed milk

It will require:

• 500 g butter;
• 150 g sugar;
• 200 ml of milk;

• two cans of condensed milk;
• two tbsp. l. dry cocoa;
• 3 egg yolks.

You can also use these creams to soak the cakes when you are going to bake cakes, for example, when you are cooking.