I make the famous Armenian cake MIKADO with kitchen utensils from TEMU! TEMU Review

Hello dear friends, I am glad to welcome you to my channel. Today in this video I am making the famous Armenian Mekado cake. The cake is extremely delicious, luxurious in taste. A cake with crumbly, sandy, crispy cakes. That is, this is by no means an impregnated honeycomb, as it may seem. This is a very rich in taste, crispy, sandy cake. That is, this cake remains crispy and crumbly for several days, if you cook it correctly using this technology. And what is very important, I think in this video I will show exactly for cake makers. How to make it so perfectly even, so that later it can be decorated with any cream, also used for mastic. Also use it in the lower tiers of even multi-tiered cakes, it is very stable, this cake. I will show and tell everything in this video. I am very often asked in the comments what kitchen accessories, confectionery accessories I use in my videos. To make this cake, I will use exactly these confectionery kitchen accessories, which I order on the TEMU website. These kitchen and confectionery accessories are really irreplaceable just in the work of a confectioner. They make work very easy and it is very important that they are of good quality. I am always satisfied with them. What is important, the prices here are from the manufacturer. Order on the TEMU website can be made from any country in the world. Very fast delivery. All promo codes and links I will leave you, of course, in the video and in the description under this video. In order to get directly these kitchen accessories, which I will actively use throughout my video, to make a MECADO cake, you should first download the TEMU application on the App Store or on Google Play. After you have downloaded the TEMU application, here in the search bar you should enter this promo code for a discount, DYB3333. Then the TEMU application confirms to us that this promo code really gives us the opportunity of a discount of 100 euros. Then you should register on the TEMU website in a convenient way through Google, Facebook or email or your phone. This is done elementary, simple and very quickly. And after registration, we immediately get exactly the page with those kitchen accessories that I will use to make this cake. So, let's say we chose these bowls, which I will actively use throughout the video. These bowls are very convenient for whipping any masses. They are perfectly washed in a dishwasher, very durable. We choose the color we need, put it in the basket. We return again to our list. We choose the product we need to the end. We also put it in the basket. We make an order, enter all our data, pay and wait for our order to be delivered quickly. And now let's get back to our cake. First we will prepare the dough. For the dough I need one medium-sized egg, a pinch of salt, 8 grams of vanilla sugar, 120 grams of sugar. All this I mix just until smooth. Sugar at this stage will not dissolve. This is normal, it should be so. Now I pour 80 grams of melted butter into it. The butter should not be hot in any case. Just at room temperature. Also, the sugar has not yet dissolved. You can do all this naturally in a kneading machine. Today I use my lightweight, so to speak, road mixer, which I bought on the Temu website. I will now tell you about its weight. I really liked it. I add 180 grams of chilled sour cream there. I have 24% fat in sour cream. You can take sour cream fat from 15 to 30%. Here is such a smooth mass as a result. The sugar has already completely dissolved. Now I will specially weigh this mixer for you. The mixer weighs 390 grams. An ordinary hand mixer weighs no less than a kilogram. I have long wanted to buy such a mixer for myself, especially on the road, when you need to cook something for guests or somewhere else there is no mixer, it is very convenient and very compact. I sift 460 grams of flour into the dough and add 1 teaspoon of baking soda. I do not extinguish the soda with anything. It will now be extinguished, in principle, already in the dough with the help of sour cream. The taste of soda will not be felt, but we add 1 teaspoon of soda to the soda without a slide. This recipe needs food soda, not baking powder. Be sure to sift both flour and soda. Now, with the help of this small, let's call it a road mixer, its power is 260 watts. It does a great job. I mix all this mass. The dough here is quite cool. I do it all with hook nozzles. Very fast and very practical. I don't even get my hands dirty here. This is the mass I get. The dough does not stick to my hands at this stage. I collect everything from the walls and put it all on the table. I collect with the help of such a silicone kitchen spatula. It is monolithic. The upper part of the handle does not fall off. I think this is very important, especially when making cream, dough. I also order these spatulas on the Temu website. I dust the table with flour. I put all the dough. With the help of a dough scraper, I just combine it. That is, no unnecessary manipulations, long kneading with this dough is not necessary. The dough is very flexible. The main thing is not to clog it with flour. The flour here is completely ordinary. 11 grams of protein per 100 grams of flour. I do not knead the dough for a long time. With such movements, I just combine it into a general lump. Just so that all the ingredients so that the dough becomes homogeneous. I make such a flagellum from the dough. Now I weigh it. 930 grams is my weight. Now I will divide it into 10 equal parts. 93 grams each. It is very convenient to do all this in weights. Naturally, after each cake, I will have scraps. Now I have 10 such flagellums. I roll up. I remove them under the film so that they do not get windy on my table. And then, when the scraps are formed, I will have 3 more cakes, plus these 10. In total, I will be able to bake 13 cakes from this amount of dough 24 centimeters in diameter. Since we will roll out the dough very thinly. It needs to be rolled out here really very thinly. And what is important, before baking the first cake, it is necessary to preheat the oven to 180 degrees Celsius in advance. Now I roll out each cake, as I said, about 1-2 millimeters thick. The dough is very tender. It rolls out very well. We remove the flaps of the dough under the film, as I show it to you in the video. 24 centimeters. I have a pot lid here. I cut out such a cake right away. The dough shrinks slightly, maybe half a centimeter per cake. But this is not so critical. I also remove the scraps under the film. And now I set the timer for each cake for 7 minutes. I will bake for 7 minutes in a preheated oven with convection at a temperature of 180 degrees Celsius. This is in my oven. Perhaps in your oven it will take more or less time. I set the timer, because the cakes are extremely thin. And I will bake them until golden brown. With the help of such plastic boards. You also often ask me where I buy such boards. I also buy them on the TMU website. It is very convenient to work with them, with cakes, with these boards. You can also cut vegetables, meat, bread, whatever you want. It is very convenient on these plastic boards. In general, you can transfer any cakes to biscuits, milk girls, bears. It is very convenient to work with them. These boards wash very well. They take up very little space. So, I bake all the cakes until golden brown. This is very important in this cake. Otherwise, the taste of the cake will be so blurred. I put all this on a turntable. Cakes are perfect to take in hand. They are not sticky, absolutely like milk girls. You can freely fold them to each other. They are very fragile. You need to handle them carefully. Roll out the cake 1-2 mm thick. The cake should be almost translucent. I collect the scraps in a separate cake. From about 3 of these cakes I will get another cake. I prick with a fork. I also remove the cake from the oven at 180 degrees Celsius with convection for 7 minutes. If you do not have convection, at 200 degrees Celsius you need to bake the cake according to your oven. 7-8, maybe even 9 minutes will take in your oven. It is very difficult to say here. Here is such a thin cake. It is almost perfectly even. Cakes are very convenient. They can also be stored in the refrigerator in cling film for several days. But I say right away, the longer we store such thin cakes, milk girls, honey cakes, they lose their aroma. This is always important to remember for any cake. I roll a full-fledged cake Who will doubt, all this is possible. But you need to stick to the principle that the cakes should be very thin for this cake. I bake the last cake with scraps. I'll show you now how thin they are, how crispy, all these cakes. This is extremely important for this cake. See how beautiful it is, it turns out golden. Here are such thin, completely baked scraps. So I got 13 cakes. Maybe you have a little more or a little less cakes. This is how you will roll them. Here they are all even. And now I am already preparing a quick cream. For the cream I take 500 grams of softened butter. I beat it now for a couple of minutes. The cream is prepared elementary, simple and fast. This is a regular cream on condensed milk plus with the addition of cocoa. Sift 4 tablespoons of cocoa powder into the butter. Cocoa powder for baking is not alkalized. It is very important for the cream to sift cocoa so that later you do not have such dark inclusions in the cream. Now I just mix with a spatula because I will have cocoa scatter and close the camera. But in general, it always scatters in the kitchen. Cocoa is very visible on all surfaces later. It is better to collect with a spatula. I just mix until smooth, I do not beat anything for a long time. And I add there 760 grams of boiled condensed milk. In fact, 2 cans of boiled condensed milk. In portions of about 4 receptions. I also mix everything. At this stage, you can add cognac, rum essence, everything you like. I like to cook this cake without adding cognac, rum essence so that it opens up its creamy, chocolate, sandy taste. I like it so much. But this is exactly my preference. Naturally, a lot of people add cognac and rum essence. Everything at your discretion. I got such a smooth, homogeneous cream. That is, the cream should be stable. From it you can already plant any decorations. I now divide all this cream into scales. I get 13 cakes. 80 grams of cream per cake. It is most convenient to collect the cake on a turntable. I put a silicone stand on which I already have a cake base so that the cake base does not slip. With such fragile cakes, it is very important to do. So, 80 grams of cream per cake. I weigh it every time. It is most convenient to do it on scales. Here is such an iron rule. This cake does not need a lot of cream between the cakes. These cakes will not be impregnated as in a honey cake, as in some tender sour cream cakes of a dairy girl. This will not be here. We need cream here for the bundle, but it should be less than 80 grams of cream. I do not advise using this diameter. It should look beautiful and taste good. Even such a cream impregnates these cakes. I put the last cake on the cake. With cakes, as I said, you need to be extremely careful. As you can see, I weighed the cream on each cake. If you are a beginner, it is better to do it this way. As I said at the beginning of the video, I show this cake for those who want to decorate it as a cake decoration for some tier cakes, designer cakes. This cake is very stable. It is ideal to use the lower tiers of a two- or three-tier cake. You can use it for any type of decoration. This cake is extremely stable. It is great for any transportation. Now, with the help of a pastry ring, I will put it here for a minute to pull off all these cakes. You need to do this very carefully and carefully so as not to damage these fragile cakes, so that these cakes stand in place. There is no other explanation for this. I have already shown you the cream. I have a little left in the bowl for leveling the sides of the cake and for decoration. I filled the pastry bag with a small part of the cream and filled these voids that remained on the side of the cake. This is the minimum consumption of cream. And we will level all the sides of this cake perfectly and evenly. With the help of a pastry ring or a pastry scraper, I level this cake to such an ideal state. Usually, the Mecada cake looks almost shapeless, but as you can see in my video, this cake can be made so perfectly even. Now, with the help of a vegetable peeler, I cut 100 grams of milk chocolate into such shavings. This shavings is quite large. Now I will cover the sides of this cake. And since I will divide this cake into portions, I will cover the top of the cake with very fine, elegant chocolate shavings. I rub another 50 grams of milk chocolate on a chocolate grater, pressing it with a spatula. I do this so that later I can divide the cake into portions. This is very convenient. In the comments, you often ask me where to get such a cake divider. This cake divider is also sold on the TEMU website. You can order it there. I will leave a link to the site in the description under this video. And it costs at the price of the manufacturer. And here is such an excellent result we get in the end. I have a pastry nozzle 4B here. I plant such unpretentious curls from the remains of the cream. I don't have cream anymore. This is all the cream that I have left. And I get such a beautiful Mekada cake. Usually this is something so shapeless. Here we have already decorated it. It can be put on a festive table. Someone may want to offer it in a cafe. And here is such an excellent result. I put it in the refrigerator. This is how it is cut after 2 hours of refrigeration. That is, you can cut it, but only with sawing movements. And the cake is still, of course, not impregnated with this cream. Despite the fact that this is butter cream on condensed milk, it still impregnates these cakes. The tastes, I would say, did not unite after 2 hours. This is how it looks in the cut. The cut, I would say, is not very smooth. It is rather chaotic, in crumbs. This is after 2 hours. Here I have already spent the night. That is, the cake spent the night in the refrigerator. This is how it is cut. Here you can hear the sound when cutting. And here is the same perfect cut at the cake after the night turns out. You hear how crispy it is when cutting this cake. It does not turn into porridge It is impregnated only to the extent that all these tastes are connected. And here is such a perfect cut we get after the night. The next day it will be even tastier. The Mekada cake is stored for a long time. It is extraordinarily tasty and it is for those who love such crispy sand cakes. It is also perfectly broken with a fork after the night. Immediately after assembly, I do not advise you to consume this cake, because even breaking it with a fork will be difficult for you. This is how it is perfectly cut even into very thin portions after the night. This is how it is perfectly broken with a fork after the night. That is, this is a luxurious sand cake with crispy crumbly cakes and the most tender chocolate-caramel cream. I hope that the video was useful and informative. Subscribe to my channel, put likes, write comments. I wish you all great success and see you in new videos!