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Торт Микадо

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
Cook Time 45 minutes
Soaking 10 hours
Total Time 11 hours 25 minutes
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.
    Торт Микадо
  8. Leave the cake on the counter for a couple of hours, then refrigerate overnight. Cut into pieces in the morning.