Foody Thursday - Cake "Mikado"
My exam is over. The funny thing is that I was thinking during the exam: "I have to write it fast, because I messed up my daughter's hair appointment time". Exam was 1 to 4 at Don Mills, I had to pick up my daughter from school at 3:30 in Alderwood to get to the hair stylist for 4 pm in Centennial Park. If you are even remotely familiar with Toronto, you will see what I am talking about... I have no clue whether I passed or not, but it is over. Lets celebrate with disgustingly rich and outrageously delicious cake "Mikado". Grab a cup of coffee and a front seat!
Before I will get started with this one, I would like to mention that I used to bake professionally and sometimes when typing a recipe from "my head" I can miss the preparation details, not the ingredients. I can just assume that this process is familiar to everyone. So, I would encourage everyone to ask questions. Recipes are all easy, but sometimes it just takes some understanding as to how certain ingredients react to certain processes.
Let's get her rolling!
Layers:
1 cup sour cream
1 large egg
1 cup sugar
Mix together, then add
1 tsp baking powder
1 tsp baking soda
5 cups flower (might be a bit more or less)
Now we are making a dough pretty much like for pierogies. And we will divide the dough into 16 pieces and roll out 16 circles. I usually use a dinner plate, about 22 inch to cut out my circles. We will be baking them on the cookie sheets, one by one, temperature about 200C. It won't take long, 5-7 minutes a layer, they will be firm but still white when we take them out, may be just a little color around the edge. Got all 16 done? Whheeeee-Ha! Now let them cool and make the cream.
Cream 1
1 liter whipping cream
1/2 cup icing sugar
vanilla - 1/2 tbsp
4 packages of "Whip it" - this is whipping cream stabilizer, you can buy at any grocery store that has baking supplies. If you don;t have it, we can substitute it for 2 tbsp corn starch
Whip cream, icing sugar and vanilla till steady peaks, add stabilizer, set aside and prepare Cream #2
Cream 2
3 eggs
1 cup sugar
beat till egg yolks start looking whitish, then add 1 liter milk (save 1 cup) and place your pot into a larger pot of boiling water (this is your double boiler method). Keep stirring, don't stop, scrape the bottom. Eggs and sugar and milk tend to stick to the bottom of a pot very fast and will give your cream a nasty burned taste. Got an older kid or husband sitting on a couch watching TV? Give him a wooden spoon and put him to work!!! Now, take 1 cup of previously saved milk and add 1/2 cup of flour (recipe calls for flour, but I prefer corn starch), stir well and pour into your hot milk-and-egg-and-sugar mixture, keep cooking and stirring until it gets thick. Cool it fast by placing the pot of mixture into a large pot of cold water, keep stirring. Once cool, beat in 1/2 lb of unsalted butter.
Assembly
Very easy, save some cream #2 for decoration. Then follow the pattern: 1 layer - cream #1 - 2 layer - cream #2 - 3rd layer - cream #1 and so on. If you can't figure out the pattern, ask your 1-st grader, they are usually pretty good with patterns.
Now decorate and let it sit in a fridge for min 24 hours before you serve it! Bon Appetit!
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
www.MarinaG.ca
Living in GTA? Claim your free calendar!
Other Great Recipes:
Halloween "Pumpkin" Salad
Poutine
Eggplant Rolls
Beef Stroganoff
Fish Kebabs
Apple Cranberry Pie
Raspberry Truffle Cake
Amazing Potato Bake a la Salina
Sushi
Chocolate Croissant
Traditional Russian Pie - Kulebyaka
Pierogi with Sour Cherries
Banana Bread
Dolma, or Grape Leaf Rolls
"Melting Moments" Cookies
Chicken Cutlets
Potato Pancakes!
Awesome Spinach Salad
MY SIGNATURE STEAK
Before I will get started with this one, I would like to mention that I used to bake professionally and sometimes when typing a recipe from "my head" I can miss the preparation details, not the ingredients. I can just assume that this process is familiar to everyone. So, I would encourage everyone to ask questions. Recipes are all easy, but sometimes it just takes some understanding as to how certain ingredients react to certain processes.
Let's get her rolling!
Layers:
1 cup sour cream
1 large egg
1 cup sugar
Mix together, then add
1 tsp baking powder
1 tsp baking soda
5 cups flower (might be a bit more or less)
Now we are making a dough pretty much like for pierogies. And we will divide the dough into 16 pieces and roll out 16 circles. I usually use a dinner plate, about 22 inch to cut out my circles. We will be baking them on the cookie sheets, one by one, temperature about 200C. It won't take long, 5-7 minutes a layer, they will be firm but still white when we take them out, may be just a little color around the edge. Got all 16 done? Whheeeee-Ha! Now let them cool and make the cream.
Cream 1
1 liter whipping cream
1/2 cup icing sugar
vanilla - 1/2 tbsp
4 packages of "Whip it" - this is whipping cream stabilizer, you can buy at any grocery store that has baking supplies. If you don;t have it, we can substitute it for 2 tbsp corn starch
Whip cream, icing sugar and vanilla till steady peaks, add stabilizer, set aside and prepare Cream #2
Cream 2
3 eggs
1 cup sugar
beat till egg yolks start looking whitish, then add 1 liter milk (save 1 cup) and place your pot into a larger pot of boiling water (this is your double boiler method). Keep stirring, don't stop, scrape the bottom. Eggs and sugar and milk tend to stick to the bottom of a pot very fast and will give your cream a nasty burned taste. Got an older kid or husband sitting on a couch watching TV? Give him a wooden spoon and put him to work!!! Now, take 1 cup of previously saved milk and add 1/2 cup of flour (recipe calls for flour, but I prefer corn starch), stir well and pour into your hot milk-and-egg-and-sugar mixture, keep cooking and stirring until it gets thick. Cool it fast by placing the pot of mixture into a large pot of cold water, keep stirring. Once cool, beat in 1/2 lb of unsalted butter.
Assembly
Very easy, save some cream #2 for decoration. Then follow the pattern: 1 layer - cream #1 - 2 layer - cream #2 - 3rd layer - cream #1 and so on. If you can't figure out the pattern, ask your 1-st grader, they are usually pretty good with patterns.
Now decorate and let it sit in a fridge for min 24 hours before you serve it! Bon Appetit!
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
www.MarinaG.ca
Living in GTA? Claim your free calendar!
Other Great Recipes:
Halloween "Pumpkin" Salad
Poutine
Eggplant Rolls
Beef Stroganoff
Fish Kebabs
Apple Cranberry Pie
Raspberry Truffle Cake
Amazing Potato Bake a la Salina
Sushi
Chocolate Croissant
Traditional Russian Pie - Kulebyaka
Pierogi with Sour Cherries
Banana Bread
Dolma, or Grape Leaf Rolls
"Melting Moments" Cookies
Chicken Cutlets
Potato Pancakes!
Awesome Spinach Salad
MY SIGNATURE STEAK