The best Mikado layer cake recipe with thin layers of flaky
layers that are covered in a chocolate custard buttercream.
IIn a saucepan whisk together 3 egg yolks and 2/3 cups of sugar, then slowly add 1 cup milk continuously whisking and trying to dissolve the sugar and egg in the milk. Add 4 tbsp 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, 3 sticks 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.
With a whisk whip 7 tbsp room temperature butter for about a minute, add 2 whisked egg and thoroughly mix again. Mix 1 ½ cups sour cream with 1 tsp baking soda, then add it to the butter mixture. Add flour in two additions and mix until dough forms. Do not handle too much.
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 400°F oven until slightly golden in color, about 5-7 minutes. Repeat with the rest of the dough.
Make the chocolate whipped cream first: Next day whip together 1.5 cup whipping cream with 1/3 cup powdered sugar & 1-2 tablespoons sifted cocoa powder until fluffy and increased in volume. Use some of this frosting to cover the cake in a thin layer, smoothing out the top. Fit a ziplock bag with a large star tip. Fill the bag with leftover frosting. Pipe stars all along the border of the cake. Place a peeled hazelnut in the middle of each star. Dust the cake with powdered cocoa if desired.
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