Armenian cuisine can really please with delicious desserts. Mikado cake consists of a large number of thin cakes with chocolate cream and condensed milk, and not simple, but boiled. How difficult it is to resist and not cut yourself a piece of an appetizing cake.
It is necessary
- For the cream.
- Milk - 400 ml,
- butter - 200 grams,
- sugar - 150 grams,
- eggs - 2 pcs.,
- cocoa powder - 4 tablespoons,
- flour - 2 tablespoons,
- boiled condensed milk - 400 grams.
- Cake dough.
- Flour - 600 grams,
- sour cream - 300 grams,
- eggs - 2 pcs,
- butter - 100 grams,
- soda - 1 teaspoon.
- For decoration.
- Cream - 350 grams 35 percent,
- boiled condensed milk - 150 grams.
- For chocolate glaze.
- Dark chocolate - 100 grams,
- cream - 80 ml 35 percent,
- butter - 40 grams.
Instructions
Step 1
How to cook.
Let's start with the cream.
Pour milk into a saucepan, add half of the sugar and put on fire. While stirring, bring the milk to a boil.
Pour cocoa into a bowl, the rest of the sugar and flour, mix. Add eggs and knead with a whisk.
Pour in hot milk with quick stirring.
Pour the mixture into a saucepan and boil for five minutes at a fairly low boil. Stir, the cream should thicken.
Add butter to the cream and mix well. Cover the chocolate cream with a film (the film should adhere to the cream) and leave it aside until it cools.
Step 2
We heat the oil at room temperature. Let it lie down for half an hour.
Cut the softer butter into cubes. Beat until fluffy, silky, add condensed milk little by little and knead until smooth. With continuous whipping, add chocolate cream to the mass (one spoon at a time).
Step 3
Shake the eggs and add them to the pre-whipped butter.
Mix sour cream with baking soda and leave to infuse for 15 minutes.
After 15 minutes, add flour to sour cream with soda and knead the dough.
The dough should be cool and not stick to your hands.
Step 4
Divide the dough into 12 or 14 equal parts, roll up the balls and transfer them to a plate. Cover tightly with cling film and refrigerate for one hour.
Step 5
The resulting dough will stick a little to the rolling pin. To facilitate rolling, place each ball between two pieces of parchment. Preheat the oven to two hundred degrees.
We take out one cooled ball from the refrigerator and roll it out in a round layer with a diameter of about 23 centimeters. Put a plate of a suitable diameter on the layer of dough and cut off the leftovers, which we put in a separate bowl.
Step 6
We often pierce the round layer with a fork and transfer it to a baking sheet, which was previously covered with parchment. We bake for about seven minutes. We do the same with the second ball of dough, then with the third, and so on.
Step 7
We put the cakes in a pile and leave to cool.
Bake the dough scraps in the oven and grind.
Step 8
Put the parchment on a plate or a detachable form and transfer the cake to it. Lubricate with cream and put the second cake on top, coat. We repeat all these actions with other cakes. Cover the cake with plastic wrap and put it in the refrigerator for soaking.
Step 9
Whip the cream for decoration. Add condensed milk to the whipped cream and knead with a whisk until smooth.
Decorate the cake with cream and put it in the refrigerator.
Step 10
Cooking the icing.
Melt chocolate and butter in a water bath, stir constantly. Pour warm cream into the chocolate and stir well so that there are no lumps.
Pour the cake with cooled icing and put it in the refrigerator for half an hour. Decorate with berries.
