Armenian Mikado cake is a very unusual pastry.
It does not look like a traditional cake because it consists of very hard cakes. And the cream impregnating Mikado (a cake, the recipe of which is described in detail in the article), most resembles a custard.
Various options
Mikado cake (the photo shows us how multi-layered it should ideally be) can be baked in accordance with several different recipes. Which one is traditional and classic is difficult to determine. In addition to layering and a fairly solid texture, different options have little in common. Sometimes cakes are baked on sour cream, and sometimes on butter or kefir. They are white and chocolate. And they cut “Mikado” (a cake, the recipe of which assumes that the cakes will be saturated for a long time) with rhombuses or squares. We offer you a proven option. Cakes according to this recipe are sandy on sour cream, chocolate icing, and the cream is airy, very tender and moderately moist.
All lovers of sweets will be delighted.
Getting started with Mikado
Cake, the recipe of which involves significant labor costs, consists of a considerable amount of cakes. In addition, they should be made thin and rolled out quite accurately. Thanks to this, we can get an impressive result: each piece will be tender and melting in the mouth. However, you can bake thicker cakes for Mikado. A cake, the recipe of which will be greatly simplified in this case, will simply be longer soaked. Pound half a packet of butter with a half glass of sugar and add a beaten egg. 100 g of sour cream of medium fat mix with salt, slaked soda and three cups of flour. Add to the oil mixture and mix until the dough becomes plastic. Divide the mass into seven (nine) parts, each roll out as finely as possible, put on cling film and place in a cold place. Meanwhile, prepare the cream.
Bake the chilled cakes for 10 to 15 minutes, depending on the properties of your oven. They should acquire a golden hue. Then cool.
Cream for Mikado
Mash three eggs with ten tablespoons (tablespoons) of granulated sugar to make an airy mass. Heat three glasses of milk, leave one cold and mix with two tablespoons of flour and the same amount of starch. Add vanillin. Then pour this mixture into the egg, interfering with such intensity that no lumps form. Heat the mass until boiling, stirring occasionally. Add a pack of room temperature oil to the warm cream (slightly cooling it). After stirring, cover with cling film and let cool. Spread the cream on the prepared and cooled cakes (except the top).
Dark chocolate icing for Mikado
You can make it from cocoa. But the taste of dark chocolate is better suited to custard and shortbread cakes. Melt one and a half tiles with nine tablespoons of fat milk, add some powdered sugar and vanilla essence. Stir well and fill the icing cake. Now he should spend at least a day in a cold place for optimal soaking.