“Josephine” cake is a wonderful sweet alternative to many desserts, including pastries, named after the French emperor. In addition to the beautiful name, the cakes combined under it always have an unsurpassed taste with a “twist”. All the intricacies of the preparation of the most popular variations of this baking will be described below.

The story of an incomparable dessert

Not every crowned couple can boast as many desserts named after them as the French emperor Napoleon Bonaparte and his wife Josephine. If there are at least five versions of the appearance of puff pastry cake with custard, then Josephine, like a true lady, is shrouded in mystery.

Like a real woman, the Josephine cake can be completely different:

  • chopped cakes with cream of boiled condensed milk;
  • from cottage cheese without baking;
  • from sour cream cake with different fillers;
  • from shortcrust pastry with jam ...

But with all the variety of recipes, they are united by the use of various dried fruits and nuts for dough and toppings.

Classic cake "Josephine"

For many lovers of sweet classic cake was "Josephine Luciano." This masterpiece of confectionery art is easy to repeat simply in your own kitchen, taking for the basis of chopped shortcrust pastry:

  • a pack of oil is fatter;
  • 2 with a slide of a cup of premium flour;
  • half a glass of milk;
  • yolk.

For caramel-nut cream you will need:

  • 370 g of undigested condensed milk;
  • 200 g of warm oil;
  • 100 g chopped roasted nuts (original hazelnut);
  • 40 - 60 g of sour cream 20% fat.

To design in the style of "Luciano" you need to prepare:

  • 1 protein;
  • 100 g of sugar;
  • colored coconut flakes and several marmalades in tone;
  • 20-30 g of melted chocolate.

Classical recipe steps:

  1. Make flour crumbs from flour and butter. How to do this: rubbing frozen butter into flour and mixing or dicing it with cubes and kneading hands - at the discretion of the hostess.
  2. Pour milk into a cup and send the yolk to it. Then fork the mixture until smooth. Pour the resulting mixture into crumbs and collect everything into a ball of elastic dough that does not stick to your hands.
  3. Approximately 30 to 40 minutes to give a stabilization test in the refrigerator. Then bake from it 8 to 9 thin cakes. The scraps that are formed during the baking process are also browned in the oven and mashed to a crumb. It will be needed to make a cake.
  4. Fold soft butter, boiled condensed milk and sour cream in one bowl, then beat with a mixer until smooth.
  5. Put nuts in a practically ready cream. They need to be crushed into crumbs, in which, if desired, you can leave small large fragments.
  6. Collect the cake, smearing with cream all the cakes, except the top. Put a cutting board on top of a pile of cakes, on which to place a small load. Leave the cake like this for a few hours or all night.
  7. Settled and assuming perfect shape, grease the top with foam of whipped protein and sugar. Coat the sides with the rest of the cream and cover with crumbs. On top make a crescent moon from coconut flakes, and on the other side spread the marmalades spread out onto thin plates, on top of which draw a snake with melted chocolate. Luciano Josephine Cake is ready.https: //www.youtube.com/watch? V = s1GVT773Rkk

Cooking with cottage cheese

Cake "Josephine" from cottage cheese is a delicate and airy delicacy in which there is its own zest, or rather a handful of raisins, which is not typical of such desserts, but is permissible for a cake with a royal (you can even say, imperial) name.

The proportions of the components of the curd "Josephine":

  • 500 g of cottage cheese;
  • 200 ml of sour cream;
  • 200 ml of milk;
  • 180 g of sugar;
  • 8 g of vanilla sugar;
  • 30 to 40 g of gelatin;
  • 2 medium oranges;
  • 1 large banana
  • 70 - 100 g of raisins.

Cooking:

  1. Prepare gelatin using milk, not water. First, soak the gelling granules, and then dissolve, gradually warming up, but not allowing boiling.
  2. While the gelatin will be saturated with moisture, do cottage cheese. This sour-milk product should be homogeneous, pasty-like consistency, without grains. Therefore, granular cottage cheese should be wiped through a fine sieve or beat in a blender.
  3. Beat sour cream with both types of sugar, achieving complete dissolution of the crystals. Combine the three components of the curd mass: cottage cheese, whipped sour cream and dissolved gelatin.
  4. Rinse the raisins in running water and soak for a quarter of an hour in hot so that it softens. Then dry the berries on a towel.
  5. Peel bananas, cut into circles and sprinkle with lemon juice so as not to darken.
  6. Remove the peel and white films from the oranges from above, and chop the citrus fruit in circles.
  7. Cover the rectangular or round shape for the cake with cling film. Next, collect the dessert in layers: oranges, curd cream, bananas, cream, raisins and again the curd layer.
  8. Let the dessert harden in the cold and put on a serving plate.

Recipe from Irina Khlebnikova

Among the pastries prepared by Irina Khlebnikova, there is a very tasty and beautiful version of such a sour cream dainty. It consists of three cakes with different filling, which are baked separately.

For each cake you need to take:

  • 1 egg
  • 70 g of sugar;
  • 100 g of sour cream;
  • 5 g of baking powder;
  • 100 g of flour.

Additionally, 25 g of starch and 30 g of poppy seeds are put in the first cake, 40 g of cocoa powder in the second, 25 g of cocoa powder in the third and 50 g of chopped walnuts.

For a stable sour cream gelatinized gelatin, the proportions of the components are as follows:

  • 700 ml of sour cream;
  • 160 g of sugar (including 8 g of sugar with vanilla aroma);
  • 150 ml of milk;
  • 15 g of instant gelatin.

To give the cake a royal look, you need to prepare:

  • 200 - 400 g of colored jelly, diced;
  • dried cherries, dark chocolate and walnuts to taste.

Algorithm of actions:

  1. From the above list of ingredients, make the first batch, add filler and bake a cake with a diameter of 24 cm. Thus, bake two more cakes.

To make the cakes more moist and saturated, only from the oven should they be greased with a few tablespoons of sour cream and sprinkled with sugar.

  1. Beat sour cream with sweet sand, while all grains should disperse. Soak gelatin first in milk for 20 minutes, then melt in a microwave or on a stove.
  2. Pour milk with gelatin into sour cream and stir. Remove the liquid cream in the refrigerator for about forty minutes, so that it begins to thicken.
  3. Grease the cake with cocoa and nuts with cream and lay a “colleague” with poppy seeds on it, grease the cream again. Cut the remaining dark crust into cubes, which are “bathed” in sour cream and put on top of the slide, alternating with jelly cubes, dried cherries and nuts.
  4. Garnish with jelly, dried fruits, nuts and chocolate chips on top of the cake. Let the dessert stand in the fridge for a while before serving. Https: //www.youtube.com/watch? V = sk0Qv2HOYi8

Cake "Josephine" from Julia Vysotskaya

On the website of Julia Vysotskaya "Eat at home" has its own recipe for the cake "Josephine" from soft cakes with raisins, soaked in sour cream.

For dried fruit-based cakes, it is necessary to prepare:

  • 2 eggs;
  • 150 g of sugar;
  • 250 g pitted raisins;
  • 250 ml of hot black tea without sugar;
  • 180 ml of milk;
  • 4 g of slaked soda;
  • 3.5 g of salt;
  • 200 g of flour.

For a stable sour cream, you will need:

  • 180 g soft butter;
  • 150 g of powdered sugar;
  • 700 g fatty (from 30%) sour cream;
  • 5 g of vanillin.

The sequence of culinary processes:

  1. Pour the raisins with tea and leave for half an hour, so that it is well swollen and softened. After that, beat it with a blender into a homogeneous paste.
  2. Eggs are divided into yolks and squirrels. Beat the former with sugar until light cream, and the latter with a pinch of salt in a stable foam.
  3. Pour milk in mashed dried fruits, add yolks and slaked soda. Then, in several stages, introduce alternately sifted flour and protein foam. Bake three cakes from the resulting test.
  4. The cooled cakes can be soaked with liquor and smeared with sour cream, for which mix separately the whipped butter with powder and sour cream with vanilla.
  5. Give the dessert a couple of hours to soak in the refrigerator, and then garnish with chocolate chips and fresh berries.

How to cook with jam

This cake "Josephine" is also prepared with the addition of dried fruits (dried apricots), but only they are not part of the test. Delicious and fragrant jam is brewed from dried apricots and lemon, and sandwich cakes are layered.

For dessert, shortcrust pastry made with softened butter is used, and the proportions of its components are as follows:

  • 200 g butter;
  • 220 g of powdered sugar;
  • 2 eggs;
  • 7 g of baking powder;
  • 560 g of flour.

For lemon-apricot jam from dried apricots you will need:

  • 1 large lemon;
  • 600 g dried apricots;
  • 600 ml of water.

Working process:

  1. Grind the soft oil with sweet powder, mix in one egg at a time. Then sift the flour and baking powder into the mixture. Bake six shortcakes out of soft dough.
  2. Pour dried apricots with boiling water, let it stand for half an hour, then put on fire and boil until soft.
  3. Remove the zest from a half of the lemon with a fine grater, and peel the fruit itself from the peel, seeds and white films. Then crush the pulp of citrus and boiled dried apricots into a homogeneous jam using a food processor or simply pass the fruit mass through a meat grinder.
  4. Combine the sand cakes with the resulting jam and leave them under oppression overnight so that the cake is saturated and settled. The next day, decorate pastries using crumbs, leftover jam and canned fruits. Https: //www.youtube.com/watch? V = sDeBqnP5KGQ & t = 14s

With honey

If part of the sugar in the cake is replaced with honey, then baking will only benefit from this. Cakes are better saturated, and the dessert will be softer and wetter.

Confirmation of this - cake "Josephine" with honey. The composition of honey cakes includes:

  • 2 eggs;
  • 200 g of sugar;
  • 50 g of honey;
  • 100 g of soft butter;
  • 50 g of sour cream;
  • 2.5 g of vanillin;
  • 4 g of soda slaked in 20 ml of kefir;
  • 150 g of flour.

Impregnate cakes with sour cream and prunes made from:

  • 150 g of sugar;
  • 300 g of sour cream;
  • 75 g butter;
  • 200 g finely chopped dried fruit.

How to bake:

  1. Drive eggs into a deep bowl, add sugar, put honey and sour cream. Then, picking up the mixer, mix all the ingredients until smooth. Mix the butter softened to a cream state in several stages with the egg mixture.
  2. Pour soda into a large tablespoon and pour kefir. After waiting for the start of the reaction, send soda with kefir to the dough. Then add vanilla and flour - the consistency of thick sour cream should be obtained.
  3. Two cakes are baked from it, which are then dissolved into two thinner layers each.
  4. Beat sour cream, sugar and soft butter together until creamy. Prunes can be immediately mixed with it or for more even distribution, sprinkle cream-coated cakes on it.
  5. Collect the cake and decorate it with cream mass and prunes.

The multifaceted, but always amazing “Josephine” is ready to be on your table even today. Any of the desserts offered is prepared without special culinary delights and difficulties, but it always turns out delicious. Worthy, perhaps, of the Emperor himself.

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