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The cake “Josephina” consists of the moist, fluffy, sweet raisin bases, an airy, light, tart sour cream cream and grated fine chocolate. It has a special taste and consistency. You can make the cake at home quickly and easily using ordinary ingredients. It is also a sweet eye-catcher on any coffee table. You can find a detailed cake “Josephina” recipe with the exact quantities and step-by-step instructions below.
Unique cake bases
The “Josephina” cake bases have a unique consistency and a special taste. They are heavenly moist and fluffy, with a striking note.
The cake bases have raisins to thank for this. The dried fruit is not simply mixed into the batter. They are finely pureed with milk beforehand.
The raisin mixture is what makes the cake bases so special. At the same time, you can’t taste the dried fruit. This makes the cake suitable for those who don’t like raisins.
Light sour cream cream
The sour cream cream used to make the cake “Josephina” makes it light and airy. It also gives the cake a tart flavor that combines perfectly with the sweet cake layers. It is similar with the Smetannik cake “Mishka na severe”, the Pancho cake, the medovik cake, the Russian turtle cake or the chocolate sponge layer cake with sour cream.
Adjust the sweetness to taste
You can adjust the amount of sugar for the cake bases to taste. I have reduced it quite a bit, as raisins add enough sweetness to the batter. If you like very sweet cakes, you can use around 100 g – 120 g sugar for the batter.
Determine the amount of powdered sugar for the cream according to your taste, just like for the cake “Monastyrskaya izba” or the raspberry sour cream cake. With the amount specified in the recipe, the cake tastes moderately sweet.
This cake “Josephina” is
- creamy,
- moist,
- airy,
- tender,
- light,
- moderately sweet,
- incredibly delicious,
- with sour cream cream,
- with raisin bases,
- with chocolate,
- quick and easy to make,
- a sweet eye-catcher on the coffee table,
- ideal for dessert during the week or for a party,
- from the collection of Soviet cakes.
How to make cake “Josephina”: tips and tricks
- The baking time stated in the recipe may vary. Do not bake the cake base for longer than necessary so that the cake tastes moist and soft later. Test with a skewer to check whether the cake base is ready.
- You can adjust the amount of sugar and powdered sugar for the batter and the cream to taste.
- You can use both milk and dark chocolate to sprinkle over the cake.
Have you made the cake “Josephina” at home using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these sweet recipes with sour cream:
- Cake “Damskie palchiki” – recipe for popular Russian choux cake
- Smetanniki – recipe for delicious Russian sour cream buns
- False cheesecake – recipe with sour cream & sprinkles
Cake "Josephina"
Equipment
- Ø 24 cm springform tin
Ingredients
for the batter
- 250 g raisins
- 180 ml milk
- 2 eggs
- 50 g sugar
- 200 g flour
- 12 g baking powder
- 1 pinch of salt
for the cream
- 500 g sour cream
- 150 g butter room warm
- 100 g powdered sugar
- 1 pinch of ground vanilla bean
for sprinkling
- approx. 100 g dark chocolate
Instructions
Preparation of the batter
- Line the base of the springform tin with baking paper.
- Pour boiling water over raisins, leave them to stand for 10 minutes and then dry them.
- Place milk and the raisins in a blender and blend until smooth.
- Beat eggs, sugar and salt into an airy, light mixture.
- Carefully stir the raisin milk mixture into the egg sugar mixture.
- Mix flour with baking powder and fold into the liquid raisin mixture.
- Pour the batter into the baking tin, smooth it out and bake the cake in a preheated oven at 356 °F (180 °C) for approx. 35 minutes.
- Leave the cake to cool and then cut it lengthwise into two equally thick cake bases.
Preparation of the cream
- Beat softened butter, powdered sugar and vanilla for approx. 5 minutes to form a light and creamy mixture.
- Add sour cream in batches and beat briefly each time to form a homogeneous cream.
Preparation of the cake
- Spread one of the two cake bases generously with the cream, place the second cake base on top and spread it generously with the cream too. Spread the sides of the cake with the remaining cream.
- Coarsely grate dark chocolate and sprinkle it over the top and sides of the cake.
- Chill the cake "Josephina" for about 8 hours or overnight.
Notes
- The baking time stated may vary. Do not bake the cake base for longer than necessary so that the cake tastes moist and soft later. Test with a skewer to check whether the cake base is ready.
- You can adjust the amount of sugar and powdered sugar for the batter and the cream to taste.
- Take note of the detailed tips and tricks for making the cake "Josephina" at the top of the article.
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