Armenians certainly know a lot about sweets. The assortment of national desserts is impressive. But especially they succeed in cakes. No, they do not sparkle with decoration, they are prepared from the most primitive products, but for some reason they always turn out amazing. What is the secret?
Armenian cakes - general principles of preparation
In Armenian cooking, a huge number of recipes based on biscuit, shortbread, honey, or puff pastry. You can always choose the option of your choice. Cakes are not always assembled using classical technology. Often additional layers are prepared from soufflé, caramel, air meringue, and nut masses. Different creams are used: custard, cream, condensed milk. Walnuts are often added. They are present in the dough, in the cream or in the interlayer.
For decoration, chocolate glaze (ganache), nuts or chopped pieces of cakes are usually used. In some recipes, the sides fall asleep, and the top is covered with a thick layer of chocolate. It is important that it is not very liquid and does not drain on the sides. You can sprinkle a treat with crushed cookies, waffles, decorate with sweets, marshmallows or marmalade.
Armenian cake "Mikado" (classic recipe)
A simple recipe for an Armenian cake "Mikado" made of thin cakes with chocolate. Cooking time is about 2 hours, the products are simple, about 8-10 servings are obtained.
Ingredients
• egg;
• 5 g of soda;
• 100 g sugar;
• 0.47 kg of flour;
• 0.1 kg of sour cream;
• salt, any acid.
For cream and decoration:
• pack of oil;
• 170 g of chocolate;
• a can of condensed milk.
Cooking
1. Transfer the softened butter to a bowl, add sugar to it and add a pinch of salt. Beat all this for about 15 minutes, add sour cream, stir. Then break the egg, bring the mass to homogeneity.
2. Pour the flour. We quench baking soda with acetic or citric acid and also send to the dough. Knead. We clean for half an hour in the refrigerator.
3. Divide the dough into 10 equal slices. From each rolling pin we roll thin cakes, cut a circle with a plate to make it smooth. We make punctures with a fork.
4. Put in the oven, bake for 5 minutes at 200 degrees. We bake all the cakes.
5. Beat butter with condensed milk. Melt the chocolate (100 g), cool and add to the cream. You can temporarily put the mass in the refrigerator while the cakes are being prepared and cooled.
6. Smear the cooked cakes with cream, sprinkle the Mikado cake with grated chocolate chips on top.
Armenian cake: recipe with nuts (Male ideal)
There are several names for this Armenian cake, the recipe of which is described below. Most often, he is called the "Male Ideal", although women will also like it.
Ingredients
• 4 tbsp. l honey;
• 100 g nuts;
• 7 g of soda;
• 50 g of cognac;
• 4 eggs;
• 300 g of sugar and white flour;
• a little vinegar.
Cream:
• pack of oil;
• 0.5 tbsp. nuts
• 400 g of boiled condensed milk.
To decorate:
• half a bar of milk chocolate
• 80 g of nuts,
• for impregnation of cakes - sweet tea.
Cooking
1. Melt the honey, but do not overheat. First beat eggs and sugar, then introduce cognac with honey, stir well. Next, add flour and chopped nuts to the dough. Stir a little and season with slaked soda. Now you can mix the mass until smooth.
2. Put in the form of 20-23 cm. Bake one tall cake. The temperature is 180-190 degrees.
3. Cool, cut into 4 layers. If it does not work out, then you can do three pieces. We use a long knife in the form of a file for cutting.
4. Mix the butter and condensed milk, whisk until splendid.
5. Now we soak each nut cake with sweet, cooled tea, grease with cream and sprinkle with chopped nuts.
6. Top of the cake also needs to be coated with cream. Sprinkle with nuts on the sides, decorate the top with grated chocolate. Since the impregnation was used, it is enough to stand the dessert for 2-3 hours and you can try it, but the next day the delicacy will be tastier.
Armenian cake "Mikado" with bananas
Another recipe for the Armenian Mikado cake. This delicacy is prepared with bananas, it turns out very tender, juicy and fragrant. Cooked on a biscuit. You will also need apple juice, but you can also take orange.
Ingredients
• 0.1 kg of flour and sugar per dough;
• three eggs;
• five bananas;
• 9 g of gelatin;
• 50 ml of wine;
• 100 ml of apple juice;
• 120 g of sugar;
• 500 ml cream;
• one chocolate bar.
Cooking
1. We make an ordinary biscuit cake. Beat eggs until foam, gradually introduce sand. After the sugar has dissolved, add the flour, mix and bake until done.
2. Place the cooled biscuit in a split ring.
3. Cut the bananas into slices and put on a cake made of biscuit dough.
4. Prepare the fill: combine the wine, 70 g of sugar and add the juice. Dissolve, water the decomposed bananas.
5. Dissolve gelatin in a small amount of water, allow to swell. We are warming up.
6. Beat the cream (400 ml) until lush foam with sugar residues, add gelatin. Stir and spread on a banana layer. Cool for a couple of hours, let the mass freeze a little.
7. Mix the remaining cream and the broken chocolate bar. First we melt. As soon as the mass becomes homogeneous, remove and cool a little.
8. Take the cake out of the refrigerator and cover it with a layer of glaze. Let stand for a couple of hours, so that the creamy layer has finally grown.
Armenian cake: Snickers recipe
Snickers dessert can be found in many different ways, but the recipe for an Armenian cake is especially delicious. If everything is done correctly, then it will not differ much in taste from the bar of the same name.
Ingredients
• flour 0.25 kg;
• 125 g of oil;
• 15 g of sugar;
• egg;
• 40 g of water.
Caramel:
• 0.12 kg of sugar;
• 0.04 kg of oil;
• 0.1 l cream of fatty;
• 30 ml of water.
Ganache:
• 40 g fat cream;
• 60 g of chocolate.
Also for sneakers you will need peanuts, you can fry it in advance and peel it from the outer husk.
Cooking
1. Chop the butter with flour. Add sugar, pour a pinch of salt and then all the ingredients for the dough, including water. Roll a ball from the prepared dough, wrap it with foil and put it in the refrigerator for a while.
2. Roll out a dough about three millimeters thick from the dough, place it in a pastry ring. Bake the cake at 180 degrees to a wheaten color, you do not need to overdo it in the oven.
3. Salt peanuts, grate well. Use fine salt. To make it stick well, spray with water. The cake will take 300-400 g of peanuts, but less can be.
4. Melt the sugar for caramel with water, begin to fry until brownish. We do all this in a stewpan. Heat the butter cream separately. As soon as the aroma passes from the caramel, carefully pour the creamy mixture, stir and turn off. Cool a bit.
5. Pour caramel into a ring on a cake.
6. Until the layer has hardened, we begin to lay and press in salted peanuts.
7. We make ganache from cream and chocolate, just melt.
8. We cover the beginning to harden the caramel with a chocolate layer. We put the Armenian cake for a couple of hours in the refrigerator.
Armenian cake "Mikado" with custard
The cakes for this cake are prepared classic, as in the first recipe. But the cream is not quite an ordinary custard and has its own nuances.
Ingredients
• 400 ml of milk;
• 20 ml of cognac;
• pack of oil;
• 150 g of sugar;
• 2 yolks;
• 1 tsp coffee;
• 0.5 cans of condensed milk;
• 2 tablespoons of flour;
• 4 tablespoons of cocoa.
For ganache: 150 g of chocolate and 50 g of fat cream.
Cooking
1. We make cakes according to the first recipe.
2. We send milk to the stove, add coffee, pour sugar and leave to warm.
3. In a bowl, combine the condensed milk with yolks, cocoa and flour. Stir, pour into warm milk.
4. We begin to cook the cream. As soon as it begins to thicken, continuously interfere. Remove the brewed mass from the stove and cool.
5. Beat the butter until a good foam, it should turn white, increase in volume. Transfer to cream, stir.
6. Add brandy and you can lubricate the cakes.
7. Melt together the ganache ingredients, cover the dessert with glaze.
Armenian Cake: Bird Milk Recipe
The Armenian recipe for "Bird's milk" cake is radically different from ours. This is a completely different dessert, but no less tasty and sweet.
Ingredients
• 0.1 kg of margarine;
• 4 tablespoons of milk;
• two eggs;
• one ? tsp soda;
• 3 tbsp. flour;
• 3 l. honey;
• a glass of sugar.
Cream:
• half a liter of whole milk;
• 0.25 kg of oil;
• three tablespoons of flour;
• a glass of sand.
Chocolate and three tablespoons butter for glaze.
Cooking
1. The dough is prepared according to the type of our honey cake. We warm margarine (or take butter) in a bath with sugar and honey, add soda and eggs, dissolve all the ingredients in a homogeneous mixture. Add milk with flour. Knead a steep mass.
2. Divide the cooked dough into 5 cakes. Roll out, cut the circles with a plate, bake. Trimming also needs to be prepared, they can sprinkle the sides of the cake.
3. We make an ordinary custard. We connect everything except oil. Brew. Cool and mix with softened (you can beat) butter.
4. We layered honey cakes of Armenian cake with cream. Coat the sides, do not affect the top.
5. Grind the baked scraps to crumbs, sprinkle the sides of the cake.
6. Melt the chocolate with butter, cool a little and lay the mass starting to thicken on top.
Armenian cakes - useful tips and tricks
• Cognac is often present in Armenian cakes. It gives the dessert a noble taste, a special aroma. But if the treat is prepared for the children's table, alcohol is better to exclude. Brandy can be added to the dough before baking.
• If there is no chocolate, then icing for the cake can be made from cocoa. Milk, sugar and butter are added to it, the mixture warms up and is applied warm on the surface of the dessert.
