John Myers
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Mikado – Cake
The perfect mikado – cake recipe with a picture and simple step-by-step instructions.
Dough:
- 2 Pc. Eggs
- 2 tablespoon Water cold
- 75 g Sugar
- 2 packet Vanilla sugar
- 60 g Sifted flour
- 1 Teaspoon (level) Baking powder
- 2 teaspoon Cocoa powder slightly de-oiled
- 150 g Quittengelee
- Or
- 150 g Apricot jam
- 500 g Rhubarb compote with strawberry
- 1 tablespoon Mondamine powder
Cream:
- 8 tablespoon Roasted coconut flakes
- 500 g Natural yoghurt
- 300 g Quark
- 2 teaspoon Sugar
- 1 cups Sour cream 10% fat
- 6 leaf Gelatin
Decoration.
- 100 g Ritter Sport dark chocolate
- 100 g Liquid cream
Decorate:
- 125 g Cream
- 1 teaspoon Sugar
- 1 packet Mikado sticks
- Sugar pearls
- Beat eggs, water, sugar + vanilla sugar until frothy.
- Sift in the flour, baking powder + cocoa powder, fold in.
- Line the springform 26 with baking paper, grease the edge. Add the dough, bake at 160 ° C for approx. 15 minutes.
- Toast the coconut flakes! Remove the sponge cake from the mold, move the ring around. Brush the bottom with quince jelly or apricot jam.
- Change the ring: thaw the rhubarb compote, heat, thicken a little with moonamine (1 tablespoon). or drain and distribute the pineapple.
- Stir all ingredients together, add desiccated coconut, spread on top of the cake. Cool for 2 hours.
- Heat the chocolate with the cream. 15 minutes. Let cool, spread on the coconut cream. Cool for 1-2 hours! In the recipe I had Palmin was specified, unfortunately it turned out to be wrong!
- Mark pieces of cake, spray on tuffs, decorate with pearls and mikado sticks.
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