Cake "Josephine"

[Dough:]

Cake "Josephine"

Category: Bakery products

Ingredients
Dough:
Flour	510g
Sour cream 20_25%	300g
Sugar	160g
Butter	80g
Egg	1 PC.
Baking powder Dr. Oetker)	10g
Cream:
Sugar	180 BC
Eggs	2 pcs.
Flour	30 g
Milk	1 l
Butter	180g
Bitter chocolate	100g
Lemon zest and juice	1 PC.
Vanillin
Currant jam	300-400g

Cooking method

• The first step is to prepare the cream.
• Grind eggs and sugar well, add flour, vanilla sugar, stir well, then gradually pour in milk.
• 
• 
• 
• Put on fire and, stirring, heat until the egg-milk mass thickens. Remove from heat and add butter immediately. Stir well.
• Divide the mass into 2 equal parts. Add lemon juice and zest to one, chocolate to the other. Since the mass is warm enough, the chocolate will melt easily.
• 
• Two types of cream are ready, cover with a film "in contact", set to cool and do the dough.
• Cakes
• Grind sugar with egg and butter, add sour cream, then flour with baking powder.
• Knead the dough. Divide the dough into 7 pieces, roll into balls, each weighing about 158-160 g.
• Cover with foil and refrigerate for 30 minutes, or longer.
• 
• Roll out the cakes thinly, about 2-3 mm, cut out circles with a diameter of 25 cm, after baking, the diameter will decrease to 24 cm.
• For cutting, I use a cover of a suitable size. I bake with the scraps to prevent excessive browning of the edges of the crust.
• 
• After baking, let the cakes cool slightly and assemble the cake. Better to do this in a pastry ring.
• 
• Assembly.
• 1 cake - chocolate cream;
• 2 cake - lemon cream;
• 3 cake - chocolate cream;
• 4 cake - a layer of blackcurrant jam;
• 5 cake - lemon cream;
• 6 cake - chocolate cream;
• 7 cake - lemon cream.
• We spread 5-6 tbsp for each cake. l. cream.
• 
• The cake should be soaked well. I leave it for several hours in a cool place, for example, on a loggia, then put it in the refrigerator overnight.
• 
• The cut will be tomorrow).
• None of our family celebrations can do without this cake, I've been baking it for 8 years already)).

Note

I would like to bring to your attention a wonderful, light and divinely delicious Josephine cake. A source:

🔗

My photo...

"... Returning to Paris in a halo of glory, Napoleon became the sole ruler of France. He explained the pomp and sometimes pretentiousness of the court with the famous love of the French for beautiful spectacles, which since the time of the Bourbons were associated with the strength of power. But there was one holiday that Napoleon always spent only in the circle of the closest people - Christmas. In 1800, the great Corsican celebrated this holiday in the Tuileries Palace with Josephine de Beauharnais.
“I don’t care what you’ll feed us, but be sure to cook the wonderful Marengo chicken.” Lagupierre bowed.
- And ... - Napoleon thought. - Josephine loves sweets, I would be glad if you can surprise her.

Svetlana, tell me the cakes in the cake are like shortbread? I see from the photo how it will be cut well?

Elena, the cakes are not shortbread, for shortbread butter goes more, they look like cakes for Napoleon. While hot, soft, and then hardening, after impregnation with cream, the cake acquires a very delicate structure.

Great cake, Light !!!
I will look forward to the cut in this version!

And I liked it, Sveta, I take it to bookmarks.
Interesting cake!
Thanks for MK!

Girls, thanks for stopping by! Here is the promised cut of the cake:

[Svetik]

Svetik, cake to bookmarks, the main thing is that it is not difficult

Checkmark, it's not difficult at all, you don't need to whip anything, only rolling out the cakes requires some labor)). Today they cut, the cake is very well soaked and became a single whole.

Precisely jam? That is, whole berries or even better jam.
How thick is the cream at the end? Apparently, it is not whipped. So?

[Svetlana]

Svetlana, and I liked the cake, I take it to my bookmarks I think it won't stay for a long time, especially the ingredients are all available, and it's easy to prepare) Thank you

[Marusya]

Precisely jam? That is, whole berries or even better jam.
How thick is the cream at the end? Apparently, it is not whipped. So?

I use jam, sometimes I make quick jam in the microwave from frozen berries, I don't have blackcurrant jam).

I showed the thickness of the cream in the photo. The consistency is like thick sour cream. Cream without whipping.




Marusya,

[Happy Holidays!]

I tried it for a holiday. I liked the taste. There is no usual weight for cakes. The cake is pretty big, but that's what's left of it now. Height is about 10-12cm per eye. Mom came to visit and took a piece with her, and we ate 2 pieces.
Of the downsides of my cooking. The cakes came out with bubbles. The cream smoothed it, of course, but it was more difficult to spread it. Apparently 180 degrees is too much for them. I used the last ones. The lemon cream is thicker and grainy. The reason is that I put in lemon puree from a whole lemon. (In the case of a mannik, this works fine) The patisier cream is too liquid for a syringe. But the rosettes turned out, albeit spread out.
Most of the cooking time is spent on baking, since you can't put more than 2 cakes in the oven. Of the advantages, they can be folded in a pile after being pulled out, they will not stick together.
I got 8 cakes. I cut out and set aside the leftovers, from which I got an extra cake.


Happy Holidays! Thanks for the great recipe.
P.S. It is difficult to cut a thin piece when you still want to, but a normal one will not fit anymore.

[Maria]

Maria, I am very glad that I liked the cake! Thank you very much for the photo!
Before baking, the cakes must be pricked with a fork. In one of the photos I can see the holes from the plug.
The cream here is only suitable for sandwiching, jewelry will not work out of it).
Happy Holidays !!!