Armenian Mikado cake
Description
Perfectly pairs with tea and coffee. Don't be intimidated by the fact that all cakes are usually difficult to prepare. In fact, the recipe for Armenian Mikado cake is very simple. The cream is easy to make, and the layers—despite there being as many as nine—bake quite quickly. You can be sure this dessert won't disappoint. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the cream. Rub the egg yolks with sugar.
- 2
Step 2
Add milk and cocoa, mix well.
- 3
Step 3
Simmer the mixture over low heat. As soon as it starts to "bubble," immediately remove from heat. Cool.
- 4
Step 4
Beat softened butter (500 grams) with condensed milk.
- 5
Step 5
Combine the mixture of condensed milk and butter with the cooled chocolate mixture. The cream is ready!
- 6
Step 6
Beat 150 grams of room temperature butter with the eggs.
- 7
Step 7
Mix the sour cream and baking soda. As soon as bubbles appear, pour the mixture into the eggs with butter. Stir.
- 8
Step 8
Gradually add the sifted flour and knead the dough.
- 9
Step 9
Roll the dough into a ball.
- 10
Step 10
Divide the dough into 9 parts.
- 11
Step 11
Roll out each portion into a thin layer.
- 12
Step 12
Line the baking sheets with parchment paper. Bake the cake layers in the oven for 15-20 minutes at 180 degrees.
- 13
Step 13
We spread all the cake layers with cream and stack them on top of each other to form a cake. Let the cake sit overnight at room temperature to soak.
- 14
Step 14
In the morning, trim the cake around the edges to give it a neat shape. Decorate the top with grated chocolate.