What is Mikado
Mikado is a cake built from many very thin layers, with cream spread between every two of them and a chocolate finish on top. There is no single canonical recipe — every baker makes it their own way. What always decides the result is how many layers there are and how thin they get.
What it is made of
Every Mikado rests on three things, and each one shapes the taste more than it looks like it should.
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The layers. The thinner each one is, the more of them fit into the same height and the lighter the cake tastes. Thick layers give a heavy, bready result — which is why the layer count is so often part of the description.
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Cream between every layer. It soaks into the pastry and binds the cake together: it decides the flavor, and whether the cake comes out dry or moist.
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The finish. Chocolate, nuts or crumb on top is not only how it looks — it is the texture contrast against the soft layers.
How it differs from medovik and napoleon
All three are layered cakes and often get confused. The difference is what the layers are made of and what is spread between them.
| Cake | Layers | Cream | Character |
|---|---|---|---|
| Mikado | Many very thin layers | Between every layer | Holds its shape, layers visible in the slice |
| Medovik | Honey-based layers | Usually sour cream | Soft and moist, with a honey taste |
| Napoleon | Puff pastry | Custard | Crisp, crumbles when cut |
How we make ours
The Moccado recipe is our own: the pastry ratios, the caramel and the finish are ours, not taken from a common standard.
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9 layers. Each one is baked and spread by hand — it takes hours and cannot be rushed.
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Belgian chocolate, natural caramel, fresh cream and prized nuts, with no substitutes.
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Baked to order, not kept ready on a shelf.
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Five flavors, instead of dozens of mediocre ones.
Whole cake, 28 cm serving 12–14 people, or 22 cm serving 10–12: Size guide
How to store and serve it
In the fridge at +2…+6 °C the cake keeps for up to 3 days. Serve it chilled: that is when the layers and cream come through fully and the slice cuts clean. There is no need to take it out early and bring it to room temperature.
All of our cakes contain wheat flour, eggs and dairy. The Nutella and pistachio flavors also contain tree nuts.
