The cake is prepared from thin cakes, which are stacked and coated with cream. Before serving, it must be insisted at room temperature for 24 hours so that the cream soaks all the cakes well. Decorate the cake with nuts and chocolate cream. Try it!
Purpose: At the festive table
Main Ingredient: Dough / Cocoa
Dish: Baking / Cakes / Sweet
Cuisine geography: Armenian / Caucasian
- Yolk - 3 Pieces
- Sugar - 120 Grams
- Milk - 1 Glass
- Cocoa - 6 Art. spoons (4 tablespoons for cream, 2 tablespoons for icing)
- Boiled condensed milk - 550 Grams
- Butter - 440 grams (340 grams for cream, 100 grams for cakes)
- Eggs - 2 Pieces
- Sour cream - 1.5 Glasses
- Soda - 1 Teaspoon
- Flour - 3.5-4 Cups
- Cream - 1.5 Cups (fatty)
- Powdered sugar - 1.5 Cups
- Nuts - To taste
Number of Servings: 10
How to make "Mikado Armenian cake"
1 First of all, prepare the cream: put the yolks in the mixer bowl, add sugar and beat. Then pour in milk and add cocoa, mix everything well so that the mass is homogeneous and without sugar grains. 2 Place the mixture in a water bath and stir continuously with a spatula, do not bring the mixture to a boil, otherwise the eggs will curl. Remove the bowl from the bath and leave to cool. 3 Meanwhile, whisk the butter until fluffy, then add the boiled condensed milk in two passes, stirring well each time. 4 In the last cooking step, pour in the chilled custard and stir, set the butter cream aside. 5 Now let's do the dough: beat the softened butter for 1 minute using a mixer. In another bowl, shake the eggs and add them to the butter. 6 Mix the sour cream and soda, then transfer to the mixer bowl, sift the flour in two passes and knead the dough. 7 Divide the resulting lump of dough into 13 parts, cover them with foil and start working with each one separately. 8 Roll each ball of dough into a circle according to the desired diameter of the cake, but not very thinly, then bake one by one in an oven preheated to 200 degrees for 4-6 minutes. Cut each baked cake immediately so that the edges are even. 9 Grease the cake while still warm, then place the second cake on it and continue to collect the cake in this way, coat the sides and top of the cake. 10 Cover the cake with plastic wrap and place a small weight on it, leave at room temperature for a day. 11 Whisk in the cream, cocoa and icing sugar. Cover the top and sides of the cake with a thin layer of icing, and put the rest in a piping bag and decorate the cake, add the nuts and serve.