Armenian cakes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is the Armenian cake recipe? What are the ingredients to implement it? You will find answers to these and other questions in the article. Armenians know a lot about sweets for sure. The range of national desserts is surprisingly large. But their cakes are the best. No, they do not shine with decoration, they are prepared from the simplest food, but for some reason they always come out delicious. What is the secret hidden in? Find out below.

General principles of cooking

Armenian cuisine has a huge number of recipes based on honey, puff or shortcrust pastry. You can always choose a variation of your choice. Cakes according to the classical method are not often collected. Mostly Armenians prepare additional layers of caramel, soufflé, puffy meringue, nut masses.

They use various creams: creamy, custard, condensed milk. Walnuts are often added. They areare in the layer, and in the test, and in the cream. Decorate cakes, as a rule, with nuts or crumbled scraps of cakes, chocolate icing (ganache). In some recipes, the sides of the product are poured, and the top is poured with a thick layer of chocolate. It is important that it is not too liquid and does not drip onto the sides.

Dessert can be sprinkled with crumbled waffles, cookies, marmalade, candies or marshmallows.

Mikado Cake

Let's consider the classic recipe for the Armenian Mikado cake. You can cook this dessert in 2 hours from simple ingredients. You should have 8-10 servings. The delicacy consists of thin cakes and chocolate.

So, for cakes we take:

• one egg;
• sugar - 100 g;
• soda - 5 g;
• sour cream - 100 g;
• flour - 470 g;
• s alt;
• citric acid.

For decoration and cream take:

• 170g chocolate;
• pack of cow butter;
• a jar of condensed milk.

How to cook?

This classic recipe with a photo of the Armenian Mikado cake suggests the following steps:

1. Send softened butter to a bowl, add a pinch of s alt and sugar. Beat all this for 15 minutes, pour in sour cream, stir. After beat in the egg, bring the mass to uniformity.
2. Sprinkle flour. Quench the soda with citric or acetic acid and also send it to the dough. Knead it and refrigerate for half an hour.
3. Dividedough into 10 identical pieces. From each roll out thin cakes with a rolling pin, cut the circles with a plate so that their edges are even. Prick each hole with a fork.
4. Send the cakes to the oven one at a time, bake at 200°C for 5 minutes
5. Beat butter with condensed milk. Melt the chocolate (100 g), cool and add to the cream. The mass can be put in the refrigerator while the cakes are baked and cooled.
6. Spread the cakes with cream, sprinkle the cake with grated chocolate chips on top.

Male Ideal Cake

We present to your attention the recipe of the Armenian cake "Male Ideal". This dessert has several names. But it is most often called the "Male Ideal", although the ladies will also like it. For the cakes you will need:

• soda - 7g;
• nuts - 100 g;
• honey - 4 tbsp. l.;
• four eggs;
• cognac - 50 g;
• a little vinegar;
• 300g sugar;
• 300 g white flour.

Cream:

• boiled condensed milk - 400 g;
• nuts - 0.5 tbsp.;
• pack of cow butter.

For decoration:

• 80g nuts;
• 1/2 milk chocolate bar;
• sweet tea (for soaking cakes).

Sell this Armenian cake recipe like this:

1. Melt the honey, but don't overheat. Next, beat the eggs with sugar, then add cognac with honey, mix well. Then add flour and chopped nuts to the dough. Stir lightly and season with slaked soda. Mix the mass until smooth.
2. Pour the dough into a 20-23cm diameter mold. Bake one tall cake at 180-190°C.
3. Cool the cake and cut into 4 layers. If it doesn't work, do three things. Use an oblong saw blade for cutting.
4. Mix butter and condensed milk, beat until fluffy.
5. Soak each nut cake with chilled sweet tea, spread with cream and sprinkle with chopped nuts.
6. Spread the cream on top of the cake. Sprinkle nuts on the sides, decorate the top with grated chocolate.
7. Since impregnation was used, let the dessert stand for 3 hours and only then try it. But the treat will be more appetizing the next day.

Mikado cake with bananas

And now let's analyze the recipe with a photo of the Armenian Mikado cake made with bananas. This delicacy is very tender, fragrant and juicy. You will need apple juice, but orange juice can also be used. Take:

• three eggs;
• wine - 50 ml;
• sugar - 120 g;
• five bananas;
• gelatin - 9g;
• apple juice - 100 ml;
• one chocolate bar;
• 500 ml cream;
• 100 g each of sugar and flour for dough.

Cooking dessert with bananas

This Armenian cake recipe calls for the following actions:

1. Make a simple sponge cake. To do this, beat the eggs until foamy, gradually add sugar. After dissolutioncrystals, add flour, stir and bake until done.
2. Place the chilled biscuit into the springform ring.
3. Cut the bananas into slices and put on a sponge cake.
4. Make the fill. To do this, combine wine, sugar (70 g) and apple juice, stir until sugar dissolves. Then pour over the spread bananas.
5. Dissolve the gelatin in a small amount of water, let it swell. Reheat afterwards.
6. Whip cream (400 ml) until fluffy foam with the remaining sugar, add gelatin. Stir and spread over the banana layer. Set aside for a couple of hours so that the mass hardens slightly.
7. Mix the remaining cream and crushed chocolate and put on fire. When the chocolate has melted and the mass becomes the same type, remove from the stove and refrigerate.
8. Take the cake out of the refrigerator, cover it with a layer of icing. Let it stand for another two hours for the creamy layer to completely solidify.

Snickers Dessert

Agree, the recipes of Armenian cakes with photos are quite attractive. Dessert "Snickers" is found in a variety of variations, but the Armenian cake recipe is especially appetizing. If everything is done correctly, then it will not differ much in taste from the bar of the same name.

For the test you will need:

• 250 g flour;
• sugar - 15g;
• water - 40 g;
• egg;
• cow butter – 125g

For caramel take:

• 120g sugar;
• fat cream - 0.1 l;
• water - 30 ml;
• oil - 0.04 kg.

Ganache:

• chocolate - 60g;
• Fat cream – 40g

You will also need peanuts. Fry it in advance and peel it off the husk. So, bring this classic recipe with a photo of the Armenian Snickers cake to life as follows:

1. Chop the butter with flour. Add sugar, a pinch of s alt and all other ingredients for the dough, including water.
2. Knead the dough, roll it into a ball, wrap in cling film and refrigerate for a while.
3. Next, roll out a 3 mm thick layer of dough, place in a confectionery ring. Bake the cake at 180°C until golden brown. Do not overcook it.
4. S alt the peanuts lightly, grind well. Take only fine s alt. To make it stick well, sprinkle the nuts with water. The cake will take 400 g of peanuts, but you can take less.
5. Make caramel. To do this, combine sugar with water, put on the stove and cook until brownish. Do all this in a saucepan. Heat cream and butter separately. Once the caramel stops smelling, carefully pour it into the cream mixture, stir and turn off. Cool slightly.
6. Pour the caramel into the ring on the cake.
7. Before the layer has set, place the s alted peanuts on it and press in.
8. Make chocolate and cream ganache. Combine these two ingredients and just melt.
9. Cover the caramel that is starting to harden with chocolate.

Put the Armenian cake in the fridge for a couple of hours.

Mikado cakewith custard

Let's consider another classic recipe with a photo of the Armenian Mikado cake. But we will cook this dessert with custard. Only cakes will be classic here. You will need:

• milk - 400 ml;
• cognac - 20 ml;
• sugar - 150 g;
• pack of butter;
• condensed milk - 0.5 cans;
• coffee - 1 tsp;
• two yolks;
• flour - 2 tablespoons;
• cocoa - 2 spoons.

For ganache:

• 50g heavy cream;
• chocolate - 150g

Production process:

1. Make cakes as directed in the first recipe.
2. Send the milk to the stove, add sugar, add coffee and let it heat up.
3. Combine the yolks with condensed milk, flour and cocoa in a bowl. Stir, pour into warm milk.
4. Start cooking cream. As soon as it begins to thicken, stir continuously. Remove the brewed mass from the stove and cool.
5. Beat the butter until well frothy. It should increase in volume, become white. Send to cream, stir.
6. Add cognac and spread on cakes.
7. Melt all the ganache ingredients, cover the cake with icing.

Bon appetit!