"Mikado" - a cake, the recipe of which came to us from Armenia

Armenian cake "Mikado" is a very unusual pastry. It does not look like a traditional cake, because it consists of very solid cakes. A cream that permeates the "Mikado" (a cake, the recipe of which is described in detail in the article), most closely resembles a custard.

Different options

The cake "Mikado" (the photo shows us how multilayered it should be ideally) can be baked according to several different recipes. Which one is traditional and classical, it is difficult to determine. In addition to multi-layered and 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 cut "Mikado" (a cake, the recipe of which suggests that the cakes will be soaked for a long time) with rhombuses or squares. We offer you a proven option. Korzh for this recipe - sand on sour cream, chocolate glaze, and the cream is airy, very tender and moderately moist. All lovers of sweet will be in great delight.

We start cooking "Mikado"

Cake, the recipe of which involves considerable labor, consists of a considerable amount of cakes. In addition, they should be made thin and rolled out fairly neatly. Thanks to this we will be able to get an impressive result: each piece will be tender and melting in the mouth. However, you can bake thicker cakes for the Mikado. The cake, the recipe of which will be much simpler in this case, just will last longer. Half a pack of butter and mashed with half a cup of sugar and add the beaten egg. 100 g of medium fat sour cream mixed with salt, hydrated soda and three glasses of flour. Add to the oil mixture and stir until the dough becomes plastic. Divide the mass into seven (nine) parts, each roll out as thinly as possible, put on food film and place in a cold place. Meanwhile, prepare the cream. Chilled crusts bake for 10 to 15 minutes depending on the properties of your oven. They should acquire a golden hue. Then cool.

Cream for Mikado

Three eggs rub with ten tablespoons of sugar, so that the air mass is obtained . Three cups of milk warm, leave it cold and mix with two tablespoons of flour and the same amount of starch. Add the vanillin. Then pour this mixture into the egg, stirring with such intensity that lumps do not form. Heat the mass to boil, stirring. Add in a warm cream (slightly cool it) a pack of room temperature oil. After stirring, cover with a food film and allow to cool. Smear with cream ready and cooled cakes (except for the top).

Dark chocolate frosting for Mikado

You can cook it from cocoa. But the taste of dark chocolate is better suited to custard and sand cakes. One and a half tiles melt with nine spoons of fatty milk, add a little sugar powder and vanilla essence. Stir well and cover with frosting cake. Now he must spend at least 24 hours in a cool place for optimal soaking.