Josephine Cake

1. Sift the flour into a large bowl.

2. Cut the cooled margarine into small pieces or grate on a coarse grater.

3. Rub the flour with margarine. You should get a large crumb.

4. Pour vinegar into a separate container, add water to it (so that about two-thirds of a glass turns out together), salt and mix. Pour the resulting mixture into a bowl with margarine and flour.

5. Knead the dough. If necessary, add flour (or vice versa - liquids). The dough should not be too steep, soft, elastic enough, very slightly sticky.

6. Divide the finished dough into 4 parts, wrap in plastic wrap and put in the refrigerator for 1 hour.

7. In the meantime, prepare the cream. Cut the butter into cubes, put it in a suitable bowl and beat with a mixer. Add condensed milk and sour cream, continue whipping. Fry the walnuts, chop them finely, add to the cream and mix.

8. Take out 1 part of the dough, divide in half. Roll out one half into a thin pancake 2 mm thick. Cut out an even circle. Pierce it with a fork around the perimeter.

9. Cover the baking sheet with baking paper, which should be lightly greased with vegetable oil. Put a pancake on a baking sheet and put it in a preheated 200 degree oven for 5 minutes. Put the trimmings to bake, too.

10. Do the same with the remaining dough, in total you should get 8-10 cakes.

11. Crumble the baked cake trimmings.

12. Lubricate each cake with two spoons of cream, placing the cakes in a beautiful dish on top of each other. The edges of the cakes should be liberally lubricated. The upper one does not need to be smeared. Leave the future cake to stand at room temperature for 40 minutes.

13. In a bowl, whisk the protein and sugar into a foam.

14. Cakes smeared with cream, when time has passed, you need to press hard on top, for example, with a cutting board. This is necessary in order for the cake to become dense.

15. Lubricate the top cake with the cream prepared in paragraph 13, decorate the sides of the cake, sprinkle liberally with crumbs.

16. Melt the chocolate in a water bath. With it, create a pattern on the surface of the cake that resembles the decoration of the original Lucian's "Josephine", sprinkle part of the cake with coconut chips. Put the marmalade on the chocolate.

17. Put the finished cake in the refrigerator for a day.

Have a sweet tea party!