Mikado Cake

Mikado cake is a famous Armenian sliced cake made of thin chocolate layers with sour cream and a filling of boiled condensed milk, butter and cocoa. The layers bake in just 5-7 minutes each, and the cake rests overnight in the fridge before being cut into neat pieces. I strongly recommend making this one - buon appetito!

Mikado Cake

Armenian sliced cake made of thin chocolate layers with a filling of boiled condensed milk, butter and cocoa.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Soaking 10 hours hrs

Total Time 11 hours hrs 25 minutes mins

Servings: 12 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Dough

• 300 g flour ±100g, until it reaches a modeling-clay consistency
• 1 tbsp cocoa
• 0.75 tsp baking soda
• 2 eggs
• 100 g sugar
• 100 g butter melted
• 100 g sour cream

Filling

• 150 g butter room temperature
• 380 g boiled condensed milk
• 1 tbsp cocoa
• grated chocolate for topping

Method

 

1. Combine and sift the dry ingredients: flour, cocoa and baking soda.
2. Beat the eggs with sugar using a mixer, add the sour cream and melted butter and beat again.
3. Gradually stir in the dry ingredients with a spoon, then work the dough by hand until it reaches a modeling-clay consistency, adding more flour if needed.
4. Divide the dough into pieces (I get 6 balls). Roll out each one very thin on parchment paper, trim to shape and prick with a fork.
5. Bake the layers at 180°C for 5-7 minutes each - they bake very fast. This makes about 7 layers.
6. For the filling, beat the room-temperature butter until pale, add the boiled condensed milk and beat again, then add the cocoa and beat once more.
7. Spread the filling over all the layers, including the top and sides, and generously grate chocolate on top.
   
8. Leave the cake on the counter for a couple of hours, then refrigerate overnight. Cut into pieces in the morning.

Tips

• Add flour to taste consistency: the dough should feel like modeling clay, so you may need 100g more or less.
• Roll out the layers right on parchment paper and be sure to prick them with a fork.
• Watch the oven closely: the layers bake very fast and dry out easily.
• The butter for the filling should be at room temperature.