Cake for a large company. Cake recipe for a large group of children (big, easy to prepare, delicious). Mikado cake - Armenian recipe

I was treated to a piece of cake, and then its recipe, when I was still... no, not walking under the table, but studying at school. The classic “Mikado” is prepared in layers like “Napoleon”, but my recipe is not like that.

When there is a large gathering of people, you can be sure that there will be enough hearty, heavy and at the same time tender “Mikado” for everyone.

Ingredients:
For the test:
- 3 full glasses of flour;
- 2 eggs;
- 1 tbsp. sour cream;
- 1 tbsp. butter;
- 1 tsp. soda

For cream:
- 400 gr. butter;
- 1.5 tbsp. Sahara;
- 6 large eggs or 7 small ones.

Preparation:

First I do the test. I beat eggs with sugar. Then I add butter, sour cream and soda, and beat again until smooth.

I sift the flour and knead the dough with a spoon. I divide it into 2 parts, each of which will be a cake.

I wipe the rolling pin and hands with flour, pour the flour on the table and roll out the dough, not really observing the shape of the cake.

The main thing is that it fits on the baking sheet. The dough sheet turns out quite thick and elastic.

I prick it with a fork and transfer it to a baking sheet sprinkled with flour.

At 180 degrees, the cake will bake in 12-15 minutes. During this time I prepare the 2nd part of the test.

Let the baked cakes cool. Then I break each cake with my hands into small pieces.

While the cakes are baking and cooling, I prepare some of the cream. With each half of the sugar norm, you need to beat the butter and eggs separately, and only then combine the two masses into one.

If possible, it is better to take oil powdered sugar, because whipping butter and sugar takes a lot of time.

You can beat all the sugar and butter and then add the eggs one at a time if you prefer.

Important: Eggs must be fresh, without cracks in the shell and washed with soap. Or, to play it safe, do custard, it will also be tasty and safe.

Ready cream pour into the shortcakes and stir

I cover the bottom of a large bowl with gauze and transfer the mixture of shortcakes and cream into it. I tamp them with a spoon and smooth them out.

I also cover the top with gauze and cover with a lid from a pan of a suitable size. I place a weight on the lid and put the Mikado in the refrigerator overnight.

The next day I remove the weight, lid, and gauze. I turn the dish with the cake over onto a flat dish and carefully remove the bowl and cheesecloth.

You can be sure that all guests will eat a big delicious Mikado cake :).

If you want, below is a recipe on how you can make a Mikado cake with shortcakes, but there is much more hassle, but the taste is the same. Therefore, my version of the cake turned out to be a quick fix. And you can use any cream from condensed milk with butter and custard.

Mikado Cake - armenian recipe

In general, there are several recipes for Mikado cake, and so that you don’t have to look for them, I decided to put them all together here.

So, here is a version of the Mikado cake, which is made from 5 cake layers with condensed milk cream.

For the test you will need:
3 eggs
1 cup of sugar
100 grams of butter
200 grams of sour cream
1.5 tsp. soda
4 cups flour (I used 4.5 cups)

For cream: 2/3 cans of condensed milk, 2/3 cans of boiled condensed milk, 3 tbsp. cocoa, 300 grams of butter.
For decoration, take a bunch of nuts (for example, roasted cashews) and 100 grams of chocolate.

I prepare the dough: to do this, I grind eggs with sugar, beat the eggs and add them, and sour cream (mix with soda). Mixed and poured flour. I kneaded the dough, it should be soft, but so that it can be rolled out. If it sticks to your hands too much, add more flour. Leave the dough for half an hour so that the gluten swells and makes it easier to work with.

I divided it into 5 parts and rolled each part into a rectangle as thin as possible.

Bake each part on a baking sheet for about 7 minutes at 200 degrees. Don’t over-dry it, just when it gets brown, take it out.

For the cream, I softened the butter, beat it until white with a mixer and began to gradually add condensed milk, regular and boiled, to it. Then I poured in cocoa and mixed the cream. The cream turns out simply magical and very tasty.

All that remains is to assemble the Mikado cake. To do this, I take a cake layer, coat it with cream, and press it down with the next cake layer.
I ground the nuts and sprinkled them on the sides. I grated chocolate on top. I put the cake in the refrigerator overnight.

If the cake is rectangular, then it is then cut into diamonds, that is, stripes diagonally, and then in the other direction.

Another option for cream for Mikado cake
I take three tbsp. spoons of milk, half a glass of sugar, 1 tbsp. cocoa, 50 grams of butter.

I put everything except the butter in a saucepan and cook until it thickens, then I add the butter and beat everything into a fluffy mass - the cream is ready.

To make a Snickers cake, you will need:

for test:

egg yolks – 6 pcs.

sugar – 1.5 tbsp.

butter– 250 g

mayonnaise – 1 tbsp.

soda – 1 tsp. (extinguish lemon juice), you can replace 1 tsp. baking powder

flour – 3 tbsp.

vanilla sugar - 1 sachet

for cream 1:

egg whites – 6 pcs.

sugar – 2 tbsp.

salt - a pinch

for cream 2:

butter – 200 g

boiled condensed milk – 1 can

1-2 tbsp. nuts (peanuts)

for glaze:

sugar – 6 tbsp.

cocoa – 3 tbsp.

milk – 3 tbsp.

butter – 50 g

How to make a Snickers cake:

1. Beat the yolks with sugar until white.

2. Add softened butter (not melted, just soft), mayonnaise, vanillin and soda, quenched with lemon juice (or baking powder).

3. Mix all ingredients thoroughly, gradually adding flour, and knead soft dough. It shouldn't stick to your hands, but it shouldn't be very cool either. Divide the dough into 3 parts, wrap in a plastic bag or film and place in the refrigerator for 30 minutes.

4. Meanwhile, prepare the 1st version of the cream: in a clean bowl, beat the whites (they should be cooled beforehand) with a pinch of salt, gradually adding sugar. Beat until stiff peaks form.

5. In a mold with split sides, spread one part of the dough into a thin layer (without making sides) and prick it with a fork. Place half on top protein cream(1st option of cream). First, spread the cream over the entire surface of the cake, and then use a spoon to make peak waves so that the protein surface looks like sea waves.

6. Bake in an oven preheated to 160°C for 30 minutes. Please note that in the oven the cake swells and increases in volume several times, and when it is removed from the oven, it falls. Don't be afraid, this is how it should be!

7. Bake the second cake in the same way, but bake the third cake without the protein cream. So that it does not swell, but is even, pierce it with a fork, cover it with baking paper on top and place dry beans on the paper. Bake the crust until light golden brown.

8. While the cakes are cooling, prepare the 2nd version of the cream: beat very softened, but not melted butter with boiled condensed milk until smooth.

9. Now all that remains is to assemble the Snickers cake: apply half of the 2nd option of cream to the first cake layer and sprinkle it with nuts. Then - the second cake layer and the second half of the 2nd version of cream and nuts. Cover with the third cake layer, not pressing, but pressing lightly so that the cake is airy.

10. For the glaze: mix sugar, cocoa and milk in a small saucepan, place on slow fire and stir until the sugar is completely dissolved. Do not bring to a boil! Add 50 g of softened butter, stir and immediately apply hot glaze to the cake. Garnish with nuts and let sit.

It looks like a regular three-layer cake. In order to prepare a cake, as in the photo, you need to bake the dough in one layer and cut it into two halves in thickness. Meringue - bake separately. When assembling, put the first cake layer of dough, coat it with condensed milk cream, then meringue, again condensed milk cream, then the second cake layer, glaze and nuts. For not very experienced housewives who are afraid to bake meringue, the first option with a smaller thickness of proteins on each layer of dough is more suitable.

_______________________

To make a biscuit with curd cream, you will need the following ingredients:

for test:

Eggs – 6 pcs.

Sugar – 1 glass

Flour – 1 cup

Vanillin - to taste

For filling:

Cottage cheese - 800 gr

Raisins - 3/4 cup

Sugar – 1 glass

Butter - 200 g

Vanillin - to taste

A sponge cake with curd cream is baked as follows:

1. To prepare the dough, separate the whites from the yolks, beat the whites into a fluffy foam, then, continuing to beat, add sugar in a thin stream, followed by the yolks.

2. Pour flour and vanillin into the mixture, mix well, place the resulting mass in a well-greased pan and bake for 30 minutes. in an oven preheated to 180°C.

3. Ready cake cool and cut into two even layers.

4. For the filling, beat the butter with a mixer, add cottage cheese, sugar and vanillin and beat again.

5. Divide the whipped mixture in half, brush the bottom cake with the curd mixture and sprinkle with raisins.

6. Then cover with a second layer and decorate the top of the cake with the rest curd mass. You can also sprinkle with chocolate chips or raisins.

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To prepare the cake Count's ruins, we need:

egg whites - 4 pcs.

sugar - 200 g

vanilla sugar or vanillin

butter - 200 g

condensed milk - 8-10 tbsp. l.

melted dark chocolate

walnuts

Method for preparing the Count's Ruins cake:

Beat the whites, gradually adding sugar, add vanilla. Place small flat cakes on a baking sheet lined with oiled paper. The meringues should be baked at a temperature no higher than 100° for about an hour - they should dry well.

Make the cream by gradually adding condensed milk to the softened butter. Dip the bottom of the cakes into the cream and form the meringue into a cone. Essentially, the Count's Ruins cake is ready, all that remains is to pour melted dark chocolate over it, decorate it with nuts or decorative sprinkles.

Bon appetit!

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Another day off. According to a long-standing tradition, there should always be baking on the weekends. And today this is the “Air” cake. Absolutely all family members love this cake. I want to share with you the recipe for baking it. I used a large baking tray because double prescription. If you use a mold with a diameter of 26-28 cm, you need to divide the quantity below specified products for two.
So let's get started. In a bowl, separate 4 yolks, 1 whole egg, 1 tbsp. sugar and beat with a spoon

Add a glass of sour cream and quench with vinegar 1 teaspoon of soda

Stir everything thoroughly until the sugar is completely dissolved. Add 1 tbsp. flour mixed with 3 spoons of cocoa

Stir until smooth

Line a baking tray with baking foil or parchment paper and transfer the dough onto it. Bake at 160 degrees for about 25 minutes.

Cut them to shape. In my case like this

4 egg whites and 2 tbsp. beat sugar

Beat to a very stable foam. So that when turning the container with proteins over, they do not flow out

Place the egg whites on the waffles, level them (leave 1cm to the edges) and dry in the oven at 100 degrees for 90 minutes (be careful not to burn)

Also do another race with the remaining products.
Cut the butter into pieces and leave until it becomes soft

Place condensed milk at room temperature on it

And whip up a homogeneous cream.

We get 4 pieces like this (2 cakes and 2 waffles with whites)

Fold the cake. Cake + cream + wafer with whites on top + cream + wafer with whites on the bottom + cream + cake. Everything is in that order.

Take 100 g chocolate glaze. Add 20 g of water to it

Microwave for 1 minute (or heat in a water bath)

Stir it well and cover the top of the cake. You can decorate according to your taste. I didn’t come up with anything, I just sprinkled it with confectionery sprinkles.

To give it a beautiful appearance from the outside, you need to carefully trim the protruding wafers with squirrels with a sharp knife. Grease the sides with cream and cover with chopped nuts or grated remains of waffles. The cake turns out to be heavy (mine weighs about 6 kg) and tall (13 cm).

It is advisable for the cake to stand for a day in a cool (but not cold) place in order to recover and so that the whites do not crumble. It seems like a lot of work, but the cake is sooo delicious, the meringue is crispy and airy and it just melts in your mouth. It's up to you to decide whether to bake it or not, but I still recommend at least trying it.
Enjoy your meal!

Cooking time: PT02H00M 2 hours

When there is a large gathering of people, you can be sure that there will be enough hearty, heavy and at the same time tender “Mikado” for everyone.

Ingredients:
For the test:
- 3 full glasses of flour;
- 2 eggs;
- 1 tbsp. sour cream;
- 1 tbsp. butter;
- 1 tsp. soda

For cream:
- 400 gr. butter;
- 1.5 tbsp. Sahara;
- 6 large eggs or 7 small ones.

Preparation:

First I do the test. I beat eggs with sugar. Then I add butter, sour cream and soda, and beat again until smooth.

I sift the flour and knead the dough with a spoon. I divide it into 2 parts, each of which will be a cake.

I wipe the rolling pin and hands with flour, pour the flour on the table and roll out the dough, not really observing the shape of the cake.

The main thing is that it fits on the baking sheet. The dough sheet turns out quite thick and elastic.

I prick it with a fork and transfer it to a baking sheet sprinkled with flour.

At 180 degrees, the cake will bake in 12-15 minutes. During this time I prepare the 2nd part of the test.

Let the baked cakes cool. Then I break each cake with my hands into small pieces.

While the cakes are baking and cooling, I prepare some of the cream. With each half of the sugar norm, you need to beat the butter and eggs separately, and only then combine the two masses into one.

If possible, it is better to use powdered sugar for butter, because beating butter and sugar takes a lot of time.

You can beat all the sugar and butter and then add the eggs one at a time if you prefer.

Important: Eggs must be fresh, without cracks in the shell and washed with soap. Or, to play it safe, make custard; it will also be tasty and safe.

Pour the finished cream onto the shortcakes and mix

I cover the bottom of a large bowl with gauze and transfer the mixture of shortcakes and cream into it. I tamp them with a spoon and smooth them out.

I also cover the top with gauze and cover with a lid from a pan of a suitable size. I place a weight on the lid and put the Mikado in the refrigerator overnight.

The next day I remove the weight, lid, and gauze. I turn the dish with the cake over onto a flat dish and carefully remove the bowl and cheesecloth.

You can be sure that all guests will eat a big delicious Mikado cake :).

If you want, below is a recipe on how you can make a Mikado cake with shortcakes, but there is much more hassle, but the taste is the same. Therefore, my version of the cake turned out in a hurry. And you can use any cream from condensed milk with butter and custard.

Mikado cake - Armenian recipe