Armenian Mikado Layer Cake
Many thin cocoa cake layers filled with caramelized condensed milk cream and finished with dark chocolate.
About This Dish
Mikado is a Yerevan celebration cake whose thin layers soften into a unified slice after a long chilled rest.
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Stages
- Preparation90 min
- Cooking45 min
Step-by-Step Instructions
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1
Beat 180 g butter with the sugar, then mix in the eggs and sour cream. Add the flour, cocoa, baking soda, and salt to make a soft dough.
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2
Divide into eight pieces and chill for 30 minutes. Roll each piece into a thin 24 cm round between sheets of parchment.
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3
Bake the layers individually at 190 °C for 5–6 minutes. Trim while warm and reserve the dry trimmings for crumbs.
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4
Beat 250 g softened butter until pale, then gradually beat in the caramelized condensed milk. Fill the cooled layers with a thin even coat of cream.
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5
Cover the top and sides, add grated dark chocolate and cake crumbs, and refrigerate for at least 6 hours before slicing.
