Classic mikado cake with boiled condensed milk

10 servings
2 hours 30 min

First of all, let's make a cream. We pour milk into a microwave container and warm it almost to a boil (no need to boil). If there is no microwave, then we warm the milk on the stove.

Meanwhile, combine in a saucepan with a thick bottom of eggs, granulated sugar and vanilla sugar.

Mix thoroughly with a whisk.

Add flour and cocoa powder to the egg mixture.

Mix everything thoroughly again until smooth.

Hot milk is poured into the obtained chocolate mass in a thin stream, while the mass is constantly mixed with a whisk.

We put a saucepan with chocolate cream on the stove and cook it on a low heat until thickened. During cooking, we constantly mix the cream with a whisk so that it does not stick to the bottom and so that lumps do not form in it. We remove the finished cream in the heat and let it cool completely. So that during cooling, a crust does not form on the surface of the cream, it must be covered with a film so that it comes into contact with the cream.

When the custard chocolate part has cooled, transfer the soft butter to a bowl and beat with a mixer for a few minutes.

Add all the condensed milk to the oil and beat the cream with a mixer for several minutes.

We switch the mixer to the minimum speed and add the cooled chocolate custard in parts.

Beat the cream until homogeneous. Our Mikado cake cream is ready, cover the bowl with film and send the cream to the refrigerator.

Let's make the dough.

To speed up the kneading process, I suggest using a food processor. So, in the bowl of a combine with a nozzle, a metal knife fill all the flour and add soda to it. Stir for 10 seconds.

Add the diced cold butter.

And we grind everything to the state of small crumbs.

Add egg and sour cream. By the way, since flour is of different quality, I advise you to first add not all sour cream, but about half or a little more, and already, depending on the consistency of the dough, add the rest.

Knead the soft dough. By the way, we do not mix the dough for a long time, we just make sure that it gathers in a lump.

We take the dough from the combine bowl and divide it into 12-14 parts. Cover the dish with the balls with film and send to the refrigerator for 30-40 minutes at least, the dough should rest and cool.

We take out one ball of chilled dough from the refrigerator and roll it out 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 cake in the finished form can be solid.

We cut the rolled layer to the desired diameter (I made cakes with a diameter of 23 cm, but after baking, the cakes deform slightly and I got a cake with a diameter of 22 cm). We save part of the trimmings (somewhere from half of the cakes) and bake with the cakes, we will need the images to sprinkle the cake.

Transfer the cake and trimmings to a baking tray and thickly heat up with a fork so that the dough does not bulge very much during baking.

Bake the cakes in the oven preheated to 200 for about 5-7 minutes.

Thus, we bake all the cakes. I got exactly 15 thin cakes and a lot of trimmings.

We collect our cake. For convenience, we collect the cake in a confectionery ring or take the sides from a detachable shape. We line the sides with cling film or lay with curb tape, so it will be easier to release the cake from them. We collect the cake in layers, alternating between cakes and cream.

During the assembly of the cake, we press carefully (they will break down, but it's okay, the cream will connect everything well), it is important for us that there are no voids inside the cake. We send the collected cake to the refrigerator for the whole night, it takes time to soak well.

In the morning, the cake can be sprinkled with crumbs. To do this, we grind our trimmings to crumbs. I did it with a food processor.

Grind the trimmings not very finely.

We release the soaked cake from the sides.

And sprinkle it on all sides with crumbs. By the way, if desired, instead of sprinkling with crumbs, the cake can be sprinkled with grated chocolate, it will also turn out very tasty. That's it, our cake is ready!

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

Mikado's cake is ready.

Enjoy your meal!