"Josephine" - a cake with jam: a recipe with a photo. Cake "Josephine": recipe with dried apricots

"Josephine" - a cake, known less than the traditional "Napoleon", but very tasty. The one who baked it once, will not refuse to repeat the experience many more times. It is interesting that the name of the wife of the French emperor, named after the most popular cake in Russia, was named after his name. Options for the creation of "Josephine" a great many. We offer you the most interesting.

Classic dough

Of course, it can be considered a classic only when you bake the cake "Josephine": the recipe is quite unusual. Take a quarter kilogram of raisins. Here the first secret hides: dried fruit is better to take quality, pitted and tails (let and have to pay more), and a light variety. It is soaked for at least half an hour. The second nuance: do it better not in boiling water, but in a very hot weak tea: it will be more fragrant and not so deoxidized. Then the raisins are well filtered and blended with a blender. Two eggs are divided into squirrels and yolks. The first slightly podsalivayutsya and whipped to stable, but soft peaks. Gradually, sugar is poured into them (the total amount is 100 grams).

The yolks are whitewashed with sugar, which is taken half as much as protein, and vanilla. It is combined and supplemented with a spoonful of soda and an incomplete glass of milk, and then a glass of twice sifted flour is poured in. As the dough mixes, carefully, so that they do not fall off, proteins are introduced. From the test, three cakes are made, 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 experience the classic taste, the cream should be done as follows.

1. A small packet (180 g) of quality oil is removed from the refrigerator ahead of time so that it softens.
2. It is measured 150 grams of powdered sugar. Replacement with sugar will lead to the destruction of the idea itself. But the reduction in the amount is quite acceptable: here it is not too important.
3. Soft butter is beaten with sugar powder and a sachet of vanilla.
4. Very creamy (at least 30 percent) sour cream interferes with the cream from a trusted producer. It is required about 800 g. We work as a whisk before acquiring homogeneity.

The main anticipated trouble is getting a liquid cream because of the insufficient fat content of sour cream. In this case, the cream gently moves into the gauze dense bag and is suspended to drain excess liquid, and afterwards it is assiduously beaten again.

How to prepare a cake "Josephine": a recipe with a photo and alternative ideas

When all the ingredients are ready, you can begin to combine them into a wonderful dessert. It will take three approaches.

First, the cakes are soaked with syrup or liqueur and left for an hour and a half, so that it penetrates as deeply as possible. Do not want impregnation - soak the raisins in the warmed syrup (although, at this stage, you will have to take more time).

Secondly, the cakes and sides are generously coated with cream, after which "Josephine" hides in the cool for the night.

Thirdly, the cake is decorated only after standing out. The most common option - sprinkle with coconut shavings, but you can give vent to fantasy and come up with something of your own.

Fantasies on the theme of cream

Sour cream is not loved in all families. In principle, you can use any, but too heavy options can crush the delicate flavor of the cake. The best alternative is a cream. For him, a glass of fat cream is beaten with sugar powder, taken in the above amount, after vanillin with a quarter kilogram mascarpone is added, and the mixer or blender is turned on at the maximum speed until a dense and magnificent structure is obtained.

Do not like the cream "Josephine"? The cake with jam is your choice. Just do not replace it with jam or jam, it will not be that. The layers of jam should be thick enough, and the impregnation is given a longer period.

"Josephine" with an unusual filling

Apricot variation of dessert, even cakes has individual - and still the same "Josephine" cake is produced. The recipe for dried apricots is somewhat simpler than anything that is considered classic. For the dough, a very, very soft oil (a packet of two hundred grams) is beaten with a full glass of sugar until it turns white. In turn, two eggs are hammered (they need not be divided into components): the mixer does not turn off until a uniform creamy mass is obtained. It is poured flour with a spoon of baking powder, a little more than a pound (in glasses - three and a half), and kneaded until a soft dough. Of this amount of products, six cakes will be obtained, with two hundred Celsius they will be baked for ten minutes.

Now let's deal with the filling. 600 grams of sweet dried apricots are steamed in hot water, then cooked until soft (but without sprawling). The broth merges, and the dried fruits are scraped with peeled lemon and peeled seeds. If necessary, you can top up the broth to get a creamy substance. At the end, peeled peel is poured into it. This mass is smeared all the biscuits, except for the top: it is put a small load, and the cake is put in the refrigerator. In the morning the remaining apricot puree is processed by its top and sides. Ornaments - to the best of your inspiration.

Fast "Josephine"

There are extreme situations when there is simply no time for baking. Here another Josephine, a cookie-based cake, can save. Only take it dry and not too sweet, like crackers. Half a kilo of pastry is kneaded to small pieces, but not crumbs. A packet of softened butter is beaten up to the splendor, after which a little, without vegetable additives, condensed milk is gradually added to it. You can pour a spoon of cognac for aroma and mystery (it will not be noticeable, even a child can eat a snack). The form is covered with a film, a glass of crushed nuts is poured onto the bottom. The cookie gently mixes with the cream and is distributed from above. The form is tightened with polyethylene and placed in the bottom of the refrigerator at least an hour or four. The frozen cake is taken out, neatly shifted into a beautiful dish and decorated. The beauty of the recipe is that the cake is devoid of the usual drawbacks for desserts from cookies and it turns out to be a full-bodied delicacy.