"Josephine" - a cake, known less than the traditional "Napoleon", but very tasty. One who baked it once will not refuse to repeat the experiment many more times. It is interesting that the delicacy got its name by the name of the wife of the French emperor, after whom the most popular cake in Russia was named. There are a great many options for the creation of Josephine. We offer you the most interesting.
Classic pastry
Of course, it can be considered a classic only when the Josephine cake is baked: the recipe is quite unusual. A quarter kilogram of raisins is taken. Here the first secret is hidden: it is better to take dried fruit, without seeds and tails (even if you have to pay more), and a light variety. He is soaked for at least half an hour. The second nuance: it is better to do this not in boiling water, but in very hot weak tea: it will be more fragrant and not so limp. Next, the raisins are well filtered and mashed with a blender. Two eggs are divided into proteins and yolks. The first ones are slightly salted and whipped to stable, but soft peaks. Slowly sugar is added to them (total amount - 100 grams).
White yolks are ground with sugar, which is taken half as much as that used for proteins, and with vanilla. It is combined and supplemented with a spoon of quenched soda and an incomplete glass of milk, kneaded, after which a glass of twice sifted flour is poured. As the dough is kneaded, proteins are introduced carefully so as not to fall. Three cakes are made from the dough, which are baked for about a quarter of an hour.
Classic cream
“Josephine” - the cake is quite democratic. It allows the use of any layer. But if you want to feel the classic taste, the cream is best done as follows.
- A small packet (180 g) of quality oil is taken out of the refrigerator ahead of time to make it soft.
- Measured 150 grams of powdered sugar. Replacing sugar will destroy the idea itself. But the reduction in quantity is quite acceptable: here it is not too important.
- Soft butter is whipped with icing sugar and a bag of vanilla.
- Very oily (at least 30 percent) sour cream from a trusted manufacturer interferes with the cream. It takes about 800 g. We work with a whisk until it becomes uniform.
The main expected trouble is getting a liquid cream due to insufficient fat content of sour cream. In this case, the cream is carefully moved into a dense gauze bag and suspended to drain excess fluid, and then diligently whipped again.
How is Josephine's cake going: recipe with photos and alternative ideas
When all the ingredients are ready, you can begin to combine them into a wonderful dessert. Three approaches will be required.
Firstly, the cakes are soaked in syrup or liquor and left for an hour and a half so that it penetrates as deep as possible. Do not want to impregnate - soak the raisins in preheated syrup (however, you will have to take more time to this stage).
Secondly, cakes and sides are generously smeared with cream, after which the "Josephine" hides in the cool at night.
Thirdly, the cake is decorated only after standing. The most common option is to sprinkle with coconut, but you can let your imagination run wild and come up with something of your own.
Cream fantasy
Sour cream is not loved in all families. In principle, you can use any, but too heavy options can crush the delicate taste of cakes. A better alternative would be a creamy cream. For him, a glass of fat cream is whipped with powdered sugar, taken in the above quantity, then vanillin with a quarter kilogram of mascarpone is added, and the mixer or blender is turned on at maximum speed until a dense and lush structure is obtained.
Don't like the creamy "Josephine"? Cake with jam is your choice. Just do not replace it with jam or jam, it will not be so. Layers of jam should be thick enough, and impregnation is given a longer period.
"Josephine" with an unusual filling
Apricot dessert variation even cakes are individual - and all the same it turns out the same Josephine cake. The recipe with dried apricots is even simpler in some ways than the one that is considered classic. For the dough, a very, very soft butter (a pack of two hundred grams) is whipped with a full glass of sugar until it turns white. In turn, two testicles are driven in (it is not necessary to divide them into components): the mixer does not turn off until a homogeneous creamy mass is obtained. Flour with a spoon of baking powder is poured into it, a little more than a pound (in glasses - three and a half), and knead until a soft dough is obtained. Of this amount of products, six cakes will be obtained, with two hundred Celsius they will be baked for about ten minutes.
Now let's get into the filling. 600 grams of sweet dried apricots are steamed in hot water, and then boiled until soft (but without spilling). The broth merges, and the dried fruits are mashed with peeled lemon and sunflower seeds. If necessary, you can add a decoction to get a creamy substance. At the end, the peel removed from the skin is poured into it. This mass is smeared with all the crusts, except the top: a small load is put on it, and the cake is placed in the refrigerator. In the morning, the remaining apricot puree is processed on its crown and sides. Embellishment - to the best of your inspiration.
Fast "Josephine"
There are extreme situations when there is simply no time for baking. Here another “Josephine” can save - a cookie-based cake. Only you need to take a rather dry and not too sweet, like crackers. A pound of cookies kneads to small pieces, but not crumbs. A pack of softened butter is whisked to splendor, after which good, condensed milk without vegetable additives is gradually added to it. You can pour a spoonful of cognac for flavor and mystery (it will not be noticeable, even children can eat a treat). The form is covered with a film, a glass of crushed nuts is poured at the bottom. Cookies are gently mixed with cream and spread on top. The form is drawn in with polyethylene and placed at the bottom of the refrigerator for at least four hours. The frozen cake is taken out, neatly transferred to a beautiful dish and decorated. The charm of the recipe is that the cake is devoid of the usual flaws for desserts from cookies and turns out to be a full treat.