Mikado – Layer Cake with Chocolate Custard Buttercream

Hey, hey! It’s Friday and the weekend is ahead of us! I’m here to tempt you with this delicious Armenian Mikado Cake  in hopes that you will make it for this weekend. You know, it’d be great on your Easter Table 😉   It’s not just any chocolate cake though, this one is made of thin, flaky cake layers that are then frosted with Chocolate Custard Buttercream.

Ingredients
Frosting Ingredients:

• 3 egg yolks
• 2/3 cups sugar
• 1 cup milk
• 4 Tbsp cocoa powder
• 1 full can + 1/4 cup from the second can of cooked sweetened condensed milk or dulce de leche
• 3 sticks unsalted butter 340 grams, room temperature

Cake Ingredients:

• 7 Tbsp unsalted butter room temperature
• 2 eggs
• 1 1/2 cups sour cream
• 1 tsp baking soda
• 3 1/2 – 4 cups all purpose flour 450 grams

To Decorate

• 1.5 cups heavy whipping cream at least 33% fat content
• 1-2 Tbsp powdered cocoa powder sifted
• 1/3 - 1/2 cups powdered sugar

Instructions
Make the frosting first

• IIn a sauce pan whisk together egg yolks and sugar, then slowly add milk continuously whisking and trying to dissolve the sugar and egg in the milk. Add sifted cocoa and mix until fully incorporated and no cocoa streaks are seen. If you're having a hard time incorporating cocoa into the egg and milk mixture, run it through a sieve. Now set over medium and heat until the mixture thickens and coats the back of a wooden spoon. Do not stop whisking or the custard will scorch. Do not boil or the eggs will curdle and separate. You know the custard is cooked if you run your finger over the back of the dipped spoon and the streak stays clean, and no custard runs into it. Remove from heat and cool completely before adding to the butter mixture in the next step.
• With a mixer whip the room temperature butter for 5 minutes, or until whiter in color and fluffy. Scrape the sides of the bowl several times throughout the process to prevent chunks of butter being unwhipped.
• Add dulce de leche in two additions, whipping after each one to incorporate one.
• Then add the cooled chocolate custard in 2 additions until fully incorporated.
• Set aside until needed.

To make the cake layers

1. With a whisk whip the room temperature butter for about a minute, add the whisked egg and thoroughly mix again. Mix the sour cream with baking soda, then add it to the butter mixture. Add flour in two additions and mix until dough forms. Do not handle too much.
2. Split the dough into 13-14 pieces and form balls. Cover the dough with plastic wrap and keep covered while you work with each dough ball.
3. Roll two balls on a floured surface to a circle a bit bigger than a 8 inch round baking pan. Place two rolled out balls onto the back of the jelly roll sheet or a cookie sheet and bake in a preheated to 400F oven until slightly golden in color, about 5-7 minutes. Repeat with the rest of the dough.
4. As soon as the cake is baked place the 9 inch round baking pan on top of the cake and trim right around the pan. Discard the trimmings or crush and keep in a ziplock in the freezer for next time when you need to decorate the sides of the cake with something.
5. While the cake layer is still warm put a dab of frosting on a plate, put the warm cake layer on top and add a generous spoon of frosting, spreading it around into an even layer. Reserve about 1/2 cup of frosting for covering the sides of the cake at the end.
6. Read more please visit : letthebakingbegin.com

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