Mikado Cake
8 servings
120 minutes
The 'Mikado' cake is an exquisite dessert combining airy chocolate sponge, delicate caramel-cream soufflé, and fragrant fruit jelly layers. Its unique texture and harmony of flavors make it a perfect treat for special occasions. This cake is believed to be inspired by European desserts but has an authorial character. Rich chocolate, caramel with a light creamy note, and the freshness of apple-wine jelly create a multifaceted taste that unfolds with each bite. The banana base adds softness and tenderness, while a thin layer of glaze gives it an elegant appearance. It is not just a dessert but a true gastronomic work of art suitable for both festive tables and cozy tea gatherings. Its refined taste and multilayered structure make 'Mikado' one of the most impressive homemade cakes.
1
Biscuit: preheat the oven to 170-180°C. Prepare a baking pan (22 cm). Line the bottom of the springform with parchment.
2
Mix 60 g of flour with 20 g of cocoa and 1 tsp of baking powder, sift through a sieve, and set aside.
- Wheat flour: 60 g
- Cocoa: 45 g
- Baking powder: 1 teaspoon
3
Beat 2 eggs for a few seconds and gradually add 2 tbsp (90°C) of water in a thin stream. Whip at full power for at least 1 minute. Add 70 g of sugar to the egg mixture and whip for 3-5 minutes.
- Chicken egg: 2 pieces
- Water: 5 tablespoon
- Sugar: 200 g
4
Now add flour to the egg mixture and slowly mix with circular motions using a spatula. Be careful not to let the mixture settle. Pour the batter into a mold and send it to the oven for 20 minutes. Cool on a rack.
- Wheat flour: 60 g
5
Jelly layer: Heat 500 ml of apple juice and 100 ml of wine slightly (50-40°C), dissolve sugar to taste.
- Apple juice: 500 ml
- Dry white wine: 100 ml
- Sugar: 200 g
6
Dissolve 20 g of gelatin in a water bath with a few tablespoons of our apple juice (taken from the total amount). Combine the gelatin with warm apple liquid and mix well with a whisk, then cool.
- Gelatin: 30 g
- Apple juice: 500 ml
7
Peel the bananas and cut them lengthwise into two parts.
- Bananas: 5 piece
8
Place the cooled biscuit back in the removable mold (if the mold leaks, wrap it tightly with foil on the outside). Arrange the bananas in a spiral on top of the biscuit. Pour the still liquid jelly over everything and refrigerate until fully set.
9
Caramel cream (can be made a day before cooking). Take the butter out of the fridge and leave it at room temperature. In a saucepan, bring 125 ml of cream to a boil over low heat. Turn off.
10
In a dry pan, melt 60 g of sugar until it turns red-brown (do not stir the caramel! Shake the pan periodically, holding it by the handle and flipping it as if pouring pancakes). Gradually, in small portions, pour the cream into the caramel. Reduce the heat and cook the mixture until the caramel is completely dissolved, stirring occasionally.
- Sugar: 200 g
- Cream 30%: 365 ml
11
Remove from heat and immediately add 55 g of butter, quickly whisk or stir to achieve a uniform consistency. At this stage, it's better to cover the mixture with plastic wrap and refrigerate for 12 hours.
- Butter: 55 g
12
Mousse: Dissolve 6 g of gelatin in a water bath with a few tablespoons of water or milk/cream. After the caramel cream has cooled and slightly set, take it out of the fridge and whip it lightly. Combine with the gelatin while continuously whisking the mixture.
- Gelatin: 30 g
13
Whip 180 ml of cream separately until stiff peaks form. Combine the cream with the caramel mixture and gently fold to avoid deflating.
- Cream 30%: 365 ml
14
Spread the mousse over the jelly layer and send it to the cold for complete solidification.
15
Soak 5 g of gelatin in 27 g of water and let it swell. Boil 60 ml of cream and add sugar.
- Gelatin: 30 g
- Water: 5 tablespoon
- Cream 30%: 365 ml
- Sugar: 200 g
16
Brew 25 g of cocoa with 60 g of water and add to the cream. Stir until homogeneous. Bring to a boil, stirring continuously. Cool to 40-50°C.
- Cocoa: 45 g
- Water: 5 tablespoon
17
Dissolve gelatin in a water bath and add it to the cream-chocolate mixture. Stir with a whisk in one direction, but do not whip to avoid air bubbles in the glaze. Cool the glaze to room temperature.
18
Pour over the set mousse until the mass is evenly distributed on the cake surface.
19
Remove to cool down.