Josephine cake is very tasty!!!
Recipe from Irina Sokolova, pastry chef at the "Kavkazskaya Plennitsa" restaurant
Cake layers:
2 eggs
120 g sugar (the author uses 150 g)
180 ml milk
250 g raisins
15 g baking soda
1 tbsp vinegar
200 g flour
Cream:
120 g butter (82.5%)
600 g low-fat sour cream (20%)
70 g powdered sugar (the author uses 100 g)
For the soaking:
50 ml Amaretto or sugar syrup
The cake is 18-19 cm in diameter, 8 cm high, and weighs about 1.4 kg
Contacts:
Instagram / by_narine_
Email: [email protected]