Caramel Cake Mikado Recipe

Armenian Chocolate Caramel Cake Mikado


Chocolate Caramel Cake Mikado

Not sure why they called this cake Mikado, can’t find anything common with Japanese sweets, but that’s how it’s called and I don’t think anyone would ever ask or care why the name doesn’t relate with the cake. In fact the cake Mikado, happens to be one of the oldest among other Armenian classic cake recipes. I’d say it’s about 35-40 years old if not older. These days many don’t even remember or bother to make Mikado, but I also know many who never tasted this extremely delicious caramel flavored yumminess, made with multiple thin and crispy cake layers.

Hope this recipe with bring back sweet childhood memories for many and be a new discovered unique dessert for others.

Happy baking!




Caramel Cake Mikado Recipe

Ingredients 

Caramel Cake Mikado Recipe

1 egg

50 grams of unsalted butter

½ cup granulated white sugar

1 cup sour cream

3 cups all purpose flour

¼ tsp salt

1 tsp baking soda

1 tsp baking powder

 Caramel Cake Mikado Recipe

Ingredients For Caramel Buttercream Frosting

300 grams of unsalted butter

2 Cans of Dulce de Leche (or you can boil 2 cans of sweetened condensed milk for 2 hours and turn those into caramel)

1 tsp vanilla extract

2 tbs rum (or cognac optional)

 Chocolate shavings to decorate the cake




 Caramel Cake Mikado Recipe

Directions:

Preheat oven to 375 degrees F (190 C)

 In a large bowl combine flour,salt,baking soda and powder,set aside

 Caramel Cake Mikado Recipe

In a mixer bowl beat the butter with sugar on high speed,reduce the speed and add the egg,sour cream and vanilla extract

Slowly add your dry ingredients and continue mixing for a few minutes until everything well combined

Should form a non sticky dough .

Divide the formed dough into 7 balls and roll out each into 10”-11” thin circles

 Caramel Cake Mikado Recipe

Bake on lined a pan or cookie sheet lined with parchment paper, for 6-7 minutes,or until golden color

Leave the layers to cool down and prepare the frosting

Beat the butter on high speed until it’s fluffy and pale color, lower the speed and beat in the canned caramel, vanilla extract and rum (cognac)

Frost the layers and let the cake stand at room temp at least 7-10 hours before serving.

 Caramel Cake Mikado Recipe

You can decorate it with chocolate shavings or drizzle with chocolate ganache

Enjoy!

Caramel Cake Mikado Recipe

Հայերեն Բաղադրատոմսը


Շերտերը




Բոլոր բաղադրիչները պետք է լինեն սենյակային ջերմաստիճանում

50 գ փափուկ

0.5 բ շաքարավազ

1 ձու

1 բ թթվասեր

0.5 թ գ փխրեցուցիչ

Պտղունց աղ

2.5- 3 բ ալյուր

 

Կրեմը

300 գ փափուկ կարագ

2 տուփ եփած, խտացրած կաթ

2 ճ գ ռոմ կամ կոնյակ

Վանիլ

 

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Հարցերը կարող եք գրել կոմենտների բաժնում, առաջին հնարավորության դեպքում կպատասխանեմ։

Շնորհակալություն!

Posted in Armenian Cuisine, Cakes.

heghineh

5 Comments

  1. Hi my name is Zara and I want to thank you for sharing this amazing recipe with us. I had a question- I rolled my dough out to 12 inches rather than 10 inches as you stated. When I Frosted the cake and left overnight it was still a little crunchy…not as soft as it is in the stores. Could you give some recommendations on what I can do to improve this crunchy texture. Thank you and it’s a pleasure watching you cook.

    Zara

    • Hi Zara jan,
      I’d assume the ones you buy from stores have been siting there for a while,as Mikado becomes softer as it sets longer.Try storing it in a cake plate with tight lid, it’ll soften much faster.Let me know if any questions.
      Thank you too for trying my recipes.

  2. Dear Heghine,
    I just recently became a fan of yours after watching your YouTube videos. I must say you’re tremendously talented and I appreciate you sharing classic Armenian recipes 🙂 My question is: as you roll out each of the 7 layers for the Mikado, are you doing this one at a time, allowing one to bake while rolling out the next one? Or all at once and then bake one by one? I would assume since the baking time is about 7 minutes per sheet you use the time in between to roll out the next layer…but you’re the expert so I want to make sure that I have the right technique before attempting this delicious cake. Thanks so much 😉

    • Hello Rose,
      Thank you so much for your kind words ,I really appreciate it!
      As for the mikado layers, I rollout and bake 2 at a time, while those bake I manage to rollout other layers, as many as I can, I place those on parchment paper, until it’s time to bake it’s quite easy, try ,I’m sure you can do that 🙂
      Let me know if any questions,
      Good luck!

  3. Hi Heghineh jan,

    I can’t stop watching your YouTube channel and all the recipes you have on your website on a daily basis. I mean you are a true gem. I am so grateful that I found you. The only question I have regarding Mikado is if I don’t have a big mixer like yours, am I able to mix everything with a hand mixer? Will it come out the same or do I need to purchase the professional mixer?

    Thank you,
    Kristina

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