Baba
This cake may be made some days in advance, and when wished reheated in a sauce made in the chafing-dish. Baba is baked in a large mould and cut in slices, or in individual cylindrical or baba moulds.
Ingredients
- 1 pound of flour
- 1 cake of compressed yeast
- 1/2 cup of water
- 10 ounces of butter (1 1/4 cups)
- 1/4 teaspoonful of salt
- 1/2 cup of sugar
- 8 eggs
- 1/2 cup of currants, sultanas or sliced citron
Instructions
Make a sponge of the yeast, softened in the water, and flour to knead. Knead the little ball of dough until elastic, and put into a small saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and three of the eggs to the rest of the flour, and beat with the hand until all are evenly blended; then add the rest of the eggs, one after another. When the ball of dough rises to the top of the water and is light, remove from the water with a skimmer and beat it into the egg paste; beat for some minutes, then beat in the fruit. Turn the mixture into the mould or moulds, leaving room for the cake to double in bulk. Let rise in a temperature of 68° F. When nearly doubled in bulk, bake from twenty to fifty minutes.
Sauce for Baba
Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth a cup, or more, of maraschino, rum or sherry wine. Lay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the syrup. When hot, serve with or without whipped cream. Half a cup of apricot or quince marmalade may be added with the wine.
Source
Salads, Sandwiches, and Chafing-Dish Dainties (1909).
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