Irresistible Mikado Cake with Caramel and Chocolate Cream

Incredibly tender and soft! Will decorate any holiday. The classic Mikado cake with boiled condensed milk is a delicious representative of Armenian cuisine. It consists of very thin cake layers, as well as chocolate and caramel cream. It is not very difficult to do, but it is labor-intensive. The result is worth the effort.
cook time: 26h 30 min
Miles Denholm
Irresistible Mikado Cake with Caramel and Chocolate Cream

Nutrition Facts (per serving)

299
Calories
15g
Fat
33g
Carbs
6g
Protein

Ingredients (10 portions)

For dough:

Wheat flour 520 g
Butter 100 g
Eggs 1 pc
Sour cream 300 g
Soda 1 tsp

For cream:

Sugar 150 g
Wheat flour 50 g
Butter 200 g
Milk 400 g
Cocoa 4 tbsp
Eggs 2 pc
Vanilla sugar 10 g
Boiled condensed milk 450 g

For decoration (optional):

Raspberries 100 g
Mint 2 g
Blackberry 100 g

Recipe instructions

Step 1

Step 1
How to make a classic Mikado cake with boiled condensed milk at home? Prepare all the necessary ingredients. First of all, letʼs 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 donʼt have a microwave, then heat the milk on the stove.

Step 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.

Step 3

Step 3
Mix everything thoroughly with a whisk.

Step 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.

Step 5

Step 5
Mix everything thoroughly again until completely smooth.

Step 6

Step 6
Pour hot milk into the resulting chocolate mass in a thin stream, while constantly stirring the mass with a whisk.

Step 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.

Step 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.

Step 9

Step 9
Add all the boiled condensed milk to the butter and beat the cream with a mixer for several minutes.

Step 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.

Step 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.

Step 12

Step 12
How to make dough for Mikado cake? Prepare all the necessary products.

Step 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.

Step 14

Step 14
Add cubed cold butter.

Step 15

Step 15
And grind everything to fine crumbs.

Step 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.

Step 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.

Step 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.

Step 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.

Step 20

Step 20
Cut the rolled out layer to the required diameter (I made 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.

Step 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.

Step 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.

Step 23

Step 23
Bake all the cakes in this manner. I got exactly 15 thin cakes and a lot of scraps.

Step 24

Step 24
Letʼs 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.

Step 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.

Step 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.

Step 27

Step 27
Chop the trimmings not very finely.

Step 28

Step 28
Remove the soaked cake from the sides.

Step 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. Thatʼs it, our cake is ready!

Step 30

Step 30
If desired, we decorate the cake additionally. I decorated with raspberries and blackberries, as well as fresh mint leaves.

Step 31

Step 31
The classic Armenian Mikado cake is ready! Cut it into portions and serve along with aromatic tea.

Step 32

Step 32
Bon appetit!

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