Pawaru-Grahmata

№ 26VIII. nodaļa

Babe

Baba (yeasted cream cake)

  • Serves 8
  • about 2½ hours, including rising
  • Melnraksts · vēl nav izmēģināts

1796Babe.

Modernizētslpp. 331–332 · PDF 345–346
8 porcijas

The book gives "about a mārciņa" of fine flour, 1 stops of sweet cream, 4 eggs, 1 spoon of fresh yeast and ¼ mārciņa of butter, which converts to about 420 g flour, 1.3 l cream and 105 g butter. We keep the flour, eggs and butter but use about a quarter of the cream (see Notes).

Method

7 soļi
  1. Stir the yeast and 1 tsp of the sugar into the warm cream and leave for 10 minutes, until frothy.
  2. Put the flour, salt and the rest of the sugar in a large bowl. Add the yeast cream and the eggs and beat hard with a wooden spoon or the dough hook of a mixer for 5–8 minutes, until smooth, elastic and shiny. It should be a very soft, sticky dough.
  3. Beat in the melted butter and the spices a little at a time until absorbed.
  4. Butter a 2–2.5 l fluted ring mould (a baba or Gugelhupf mould) well. Spoon in the dough; it should fill the mould only by half, as the book says.
  5. Cover and leave in a warm place for 1–1½ hours, until it has risen nearly to the top.
  6. Meanwhile heat the oven to 180 °C (160 °C fan). Bake for 40–45 minutes, until deep golden and a skewer comes out clean. Cover loosely with foil if it browns too fast.
  7. Leave in the mould for 10 minutes, then turn out onto a plate and sprinkle with sugar and cinnamon. Serve warm or cold.

Notes

What the book says vs. what we added

about a pound of fine flour beaten with 1 stops of sweet cream, 4 eggs, 1 spoon of fresh yeast, ¼ pound of washed butter, sugar and "other pleasant spices", put into a mould (not full) in a warm place, and baked slowly in the oven or a tart pan as soon as it starts to rise; cooled in the mould for a while, turned out and sprinkled with sugar and cinnamon. The salt, the choice of spices, the oven temperature and the times are ours.

The cream

1 stops (about 1.3 l) of cream to about 420 g flour makes a thin batter, three or four times wetter than any yeast cake dough. We read the stops as a misprint or slip, perhaps for ¼ stops (about 320 ml), which gives a proper soft baba dough with the book's flour, eggs and butter. If you want to try the book's amount, use 1.3 l single cream and bake the batter in a shallow 30 cm dish at 190 °C (170 °C fan) for about 1 hour; expect something like a yeasted far breton, a custardy flan rather than a cake.

Baba

the name (Polish baba, "old woman") was used for tall, rich yeast cakes across Poland, Lithuania and the Baltic; the French baba au rhum comes from the same cake. This one has no syrup or rum.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt