classic Mikado cake with boiled condensed milk

Step-by-step preparation

Cooking time: 1 day 2 hr 30 mins

1. STEP 1

   

   How to make a classic Mikado cake with boiled condensed milk at home? Prepare all the necessary ingredients. First of all, let's make the cream. Remove the boiled condensed milk and butter from the refrigerator in advance; it should become soft. Pour the milk into a microwave-safe container and heat it until almost boiling (no need to boil). If you don't have a microwave, then heat the milk on the stove.

2. STEP 2

   

   Meanwhile, combine eggs, granulated sugar and vanilla sugar in a heavy-bottomed saucepan. Wash the eggs with baking soda first to remove dirt from them. Vanilla sugar can be replaced with vanillin, but it must be taken at the tip of a knife, otherwise a larger amount will add bitterness and spoil the taste of the finished cake.

3. STEP 3

   

   Mix everything thoroughly with a whisk.

4. STEP 4

   

   Sift the flour and cocoa through a sieve or using a special mug. Add flour and cocoa powder to the egg mixture.

5. STEP 5

   

   Mix everything thoroughly again until completely smooth.

6. STEP 6

   

   Pour hot milk into the resulting chocolate mass in a thin stream, while constantly stirring the mass with a whisk.

7. STEP 7

   

   Place a saucepan with chocolate cream on the stove and brew it over low heat until it thickens. During cooking, constantly stir the cream with a whisk so that it does not stick to the bottom and lumps do not form in it. Remove the finished cream from the heat and let it cool completely. To prevent a crust from forming on the surface of the cream during cooling, it must be covered with film so that it comes into contact with the cream.

8. STEP 8

   

   Once the chocolate filling has cooled, take the soft butter, place it in a convenient bowl and beat with a mixer for a few minutes.

9. STEP 9

   

   Add all the boiled condensed milk to the butter and beat the cream with a mixer for several minutes.

10. STEP 10

    

    Turn the mixer to low speed and gradually add the cooled chocolate custard. So add all the chocolate cream into the mixture.

11. STEP 11

    

    Beat the cream until smooth. Our cream for the Mikado cake is ready, cover the bowl with film and put the cream in the refrigerator.

12. STEP 12

    

    How to make dough for Mikado cake? Prepare all the necessary products.

13. STEP 13

    

    To speed up the kneading process, I suggest using a food processor or blender. So, pour all the sifted flour into the bowl of a food processor with a metal knife attachment and add soda to it. Stir for 10 seconds.

14. STEP 14

    

    Add cubed cold butter.

15. STEP 15

    

    And grind everything to fine crumbs.

16. STEP 16

    

    Add egg and sour cream. By the way, since flour comes in different qualities, I advise you to first add not all the sour cream, but about half or a little more, and depending on the consistency of the dough, add the rest of the amount.

17. STEP 17

    

    So knead a soft dough. By the way, don’t stir the dough for too long, we just need to get it to come together into a ball. You may need a little less or more flour, depending on the required consistency of the dough.

18. STEP 18

    

    Remove the dough from the processor bowl and divide into 12-14 parts. Cover the dish with the balls with film and place in the refrigerator for at least 30-40 minutes, the dough should rest and cool.

19. STEP 19

    

    Take one ball of chilled dough out of the refrigerator and roll it into a thin layer. You can roll out the dough either between two sheets of parchment, or simply by dusting the table with flour. It is very important to roll out the dough very, very thinly, the thickness should be no more than 1 mm, otherwise the finished cake may turn out hard.

20. STEP 20

    

    Cut the rolled out layer to the required diameter (I made the cakes with a diameter of 23 cm, but after baking the cakes shrink slightly and my cake turned out to be 22 cm in diameter). Save some of the scraps (about half of the cakes) and bake along with the cakes; we will need the samples for sprinkling the cake.

21. STEP 21

    

    Transfer the crust and trimmings to a baking sheet and heat it tightly with a fork so that the dough does not puff up too much during baking.

22. STEP 22

    

    Bake the cakes in an oven preheated to 200 C for about 5-7 minutes. Time and temperature are approximate, be guided by the operating characteristics of your equipment.

23. STEP 23

    

    Bake all the cakes in this manner. I got exactly 15 thin cakes and a lot of scraps.

24. STEP 24

    

    Let's assemble our cake. For convenience, I recommend assembling the cake in a pastry ring or in the side of a springform pan. Line the sides with cling film or lay them with pastry border tape, this will make it easier to remove them from the cake. Assemble the cake in layers, alternating layers and cream.

25. STEP 25

    

    When assembling the cakes, press them carefully (they will break in the process, but that’s okay, the cream will connect everything well), it is important for us that there are no voids inside the cake. Place the assembled cake in the refrigerator overnight; it needs time to soak well.

26. STEP 26

    

    In the morning you can sprinkle the cake with crumbs. To do this, grind our trimmings to crumbs. I did this using a blender.

27. STEP 27

    

    Chop the trimmings not very finely.

28. STEP 28

    

    Remove the soaked cake from the sides.

29. STEP 29

    

    Sprinkle crumbs on all sides of the cake. By the way, if you wish, instead of sprinkling with crumbs, you can sprinkle the cake with grated chocolate, it will also turn out very tasty. That's it, our cake is ready!

30. STEP 30

    

    If desired, we decorate the cake additionally. I decorated with raspberries and blackberries, as well as fresh mint leaves.

31. STEP 31

    

    The classic Armenian Mikado cake is ready! Cut it into portions and serve along with aromatic tea.

32. STEP 32

    

    Bon appetit!

Comments on the recipe

Rubik's Cube

29.07.2023

4.6

You made a very beautiful cake! Rate the recipe for a simple honey cake, and the cream is also made from boiled condensed milk.

Julia

29.07.2023

5

You made a beautiful cake! And it’s not at all difficult to prepare, everything is clearly described! I'm taking it to KK!

Ira

29.07.2023

4.7

Irisha, I knew that this masterpiece was yours!!! And when I saw the name of the author of the recipe, I wasn’t even surprised, but only became convinced that I was right! What wonderful recipes you have and photos for them!!! Excellent cake, everything is clearly described and captured. Thank you very much for the recipe!

Lilietta

29.07.2023

4.6

Please clarify how much OIL is needed in the dough according to the recipe???

Alisovna

29.07.2023

4.5

Hello Irina! Thanks for the cake recipe. You wrote that if you don’t roll it out thinly, the cake will be hard and won’t soak through?

Alisovna

29.07.2023

4.9

Thanks Irisha. Have you tried baking cakes in advance?

Galushka

29.07.2023

4.5

Very beautiful and delicious cake! I once baked something like this when I was young. Then the recipe got lost. Now I will bake all the time. Thanks for the recipe