Ingredients Jump to Instructions ↓

  1. Mikada

  2. For about 18 pieces

  3. 2 tablespoons softened unsalted butter

  4. 2 eggs

  5. 1 cup sugar

  6. 1 cup sour cream

  7. 4 cups plain flour

  8. 1 teaspoon baking powder

  9. 1 cup extra flour for the board

  10. Boiled Cream Filling (see below)

  11. Preheat oven to Reg 6/400F. Cream the butter, eggs and sugar

  12. together, then add the sour cream. Sieve together the flour and baking powder and add to the mixture, mixing all together. Take

  13. a little of the dough and on a very well-floured board roll it out

  14. to 1/8'' thickness, either oblong or round. The dough is very

  15. sticky and brittle, so use plenty of flour. Bake this first layer

  16. on a flat baking sheet lined with grease-proof paper until it is

  17. light brown, about ten minutes. Take it from the oven, slide it

  18. off the sheet without removing the paper and chill.

  19. Repeat this process for the next layer, rolling, baking and chilling,

  20. until all the dough is used - about 8 or more small layers.

  21. Make a Boiled Cream Filling. Let it get cold, then spread it on

  22. the first layer of cake, about the same thickness as the cake layer.

  23. Repeat this process till all the cake layers and cream are used,

  24. finishing with a layer of cream on top.

  25. The cake layers are very brittle, so if they start to break up in

  26. handling join them together as best you can. The cream filling

  27. will stick them together.

  28. Boiled Cream Filling

  29. 4 cups milk

  30. 4 eggs

  31. 2 cups sugar

  32. 1 cup flour

  33. 1 teaspoon vanilla

  34. 1/2 cup unsalted butter

  35. 1 tablespoon icing sugar for dusting

  36. To make the filling, boil 3 cups of the milk. Blend the eggs and sugar together and stir in the rest of the milk, flour and vanilla.

  37. Add this to the hot milk and pour into a double saucepan. Bring

  38. to the boil and keep boiling, stirring until thick. Cool till

  39. lukewarm. Beat in an electric mixer or by hand until creamy, adding

  40. butter. Be sure it is thoroughly blended. The butter should be

  41. softened before adding to facilitate mixing.


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