Baba - Defined with Recipes
Cream Jelly and Baba Molds © 1916 The Epicurean
Baba—A light yeast raised cake containing fruit and almonds, generally served as dessert with a rum sauce.
Baba Cakes— Cakes baked in small moulds; made from a yeast dough mixture to wluch is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce.
To one and one-half cups Brioche dough add one-third cup eaeh raisins seeded and cut in pieces, currants, and citron thinly sliced, previously soaked in Maraschino for one hour. Shape, let rise, and hake same as Hum Cakes. Dip in sauce made same as Rum Sauce, substituting Maraschino in place of rum.
Baba Cakes with Apricots
1 1/2 cups flour
1 yeast cake dissolved in 1/2 cup lukewarm water
2/3 cup butter
1/2 cup sugar
1/4 teaspoon salt
Make sponge of one-half cup flour and dissolved yeast cake; cover and let rise. Mix remaining flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating, remaining eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has doubled its bulk, combine mixtures, beat thoroughly, and half till buttered individual tins. Let rise, and bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace circular pieces, aud serve with Wine Sauce.
Baba au Rum
- Milk (1 pint) 1 lb.
- Yeast 2 ozs.
- Bread Flour 8 ozs.
Make into a sponge dough and allow to rise.
- Sugar 3 ozs.
- Eggs 1 lb. 8 ozs.
- Salt 1/2 oz.
- Melted Butter 8 ozs.
- Bread Flour 1 lb. 8 ozs.
- Grated Rind (from 1 lemon)
Mix together with Step 1 into a smooth paste. 5 lbs. 5 1/2 ozs. Let this mixture rise for one hour, then place in forms. Let rise until double in size and bake. After baking, remove from forms and soak In Rum Syrup.*
Baking Instructions: 350° F.
* Rum Syrup: Boil together 2 quarts of water, 2 pounds of sugar, the skin from 1 lemon and 1 cinnamon stick. Add 4 ounces of rum. Garnis Babas with whipped cream.
INDIVIDUAL BABA WITH FRUIT
- 1cake compressed yeast
- 1/4 cup lukewarm milk or water
- 2 cups bread flour Chopped almonds 4 eggs
- Chopped Almounds
- 4 eggs
- 2 tablespoonfuls sugar
- 1/4 teaspoonful salt
- Grated rind 1/2 lemon
- 1/2 cup and 2 tablespoonfuls butter, softened
- 1/4 cup sliced citron
- 1/2 cup raisins, seeded
- 1/4 cup sliced cherries
Crumble the yeast cake into the liquid, mix thoroughly, then stir in enough of the flour to make a dough. Knead this dough into a smooth ball, cut a cross on the top, half way through the dough, and drop the ball of dough into a bowl of lukewarm water. Butter one dozen small fluted molds, and dredge the butter with chopped almonds. To the rest of the flour add two of the eggs, the sugar, salt, lemon rind, and softened butter (not melted). With the hand beat all to a smooth consistency, then add the other two eggs, one at a time, and continue the beating each time until the mixture is smooth. Finally, beat in the fruit and turn the mixture into the prepared molds. Let stand until very light. Bake about twenty minutes. Have ready the sugar and water cooked to a thin syrup; let cool a little, then add the vanilla. When the baba are baked, invert them on a large dish and at once pour the syrup over them. Turn them in the syrup or baste them with it until all is absorbed. Serve hot or cold.
- 2 cups sugar
- 1cup water
- 1 1/2 teaspoonfuls vanilla extract
BABA, SAVARIN STYLE
Butter a Turk’s-head mold, holding one quart, very thoroughly, sprinkle with chopped almonds and fill with a baba mixture, made as above (without fruit). When very light, bake about half an hour. Turn from the mold and at once turn over it hot rum or Apricot Sauce.
RUM SAUCE FOR BABA AND PLUM PUDDING
- 2 cups granulated sugar
- 3/4 cup water
- 1/2 cup rum
Boil the sugar and water, as in making boiled frosting, about five minutes. Chill slightly, add the rum. This is enough sauce for baba made with four eggs.
APRICOT SAUCE FOR BABA
- 1 can apricots
- 1 1/2 cups sugar
Press the apricots, fruit and syrup, through a sieve with a pestle, add the sugar, and let cook about five minutes. Use hot. This is rather too much sauce for one loaf of baba (four eggs) but not enough for two loaves.
Take 1 lb. bread flour, 1 pt. milk, 1 1/2 ozs. yeast to set a sponge.
Let rise and drop again.
Cream 10 ozs. butter, 4 ozs. sugar with 5 whole eggs and 3 yolks.
Beat this well into the sponge; then add the grated rind of half a lemon, 4 ozs. sultanas, 2 ozs. cherries cut in quarters, 2 ozs. orange and citron peel chopped fine, and 3 ozs. almonds; flavor mace or nutmeg.
Mix well, and fill in large or small baba forms and bake. Savarins or Baba are served hot or cold, and usually dipped in hot liquor or wine flavored syrup when done.
Serve with sauce Polonaise, which is made of a clear white wine sauce in which are simmered even parts of blanched and sliced almonds, sultanas, currants, and a little candied orange peel. Serve hot or cold.
Baba. No. 1. (Emslie. 1891.)
Take 3/4 lb. of fine wheat flour and a pinch of salt; work into it 3 ozs. fresh butter and 3 ozs. sugar; dissolve 1 oz. German yeast in 2 tablespoonfuls or more of lukewarm milk and water (half and half), and strain it. Mix the flour into a dough with as much of this milk as you require, and let it rise before the fire, covered with a cloth, in the meat screen for 1 hour.
Then beat in 3 raw whole fresh eggs one at a time. Take a plain mold or cake tin, butter the inside and line it with peeled blanched almonds cut in slices lengthways. The dough should half fill the mold when put in, and you should pin a paper round the mold outside, and higher than it by 3 inches, like a palisade. Let the Baba rise to the top of the mold; then bake it 1 hour in a brisk oven.
Serve Rum Custard Sauce, No. 2 (see Sweet Sauces) in a sauceboat with it.
Baba. No. 2. “A Louvre Baba ” (Cold). (Hotel in Rome. 1878.)
To eat with a much-frothed lemon sponge.
Butter any kind of mold, but a Baba or plain cake mold is best, and strew it with bread-crumbs.
Ingredients: 1 1/2 lb. flour, 6 ozs. only of fresh butter, 1/2 pt. lukewarm milk, the rind of a lemon, some strained German yeast (first dissolved in a little lukewarm water), sweetened with a good tablespoonful of sugar, a little salt, the well-beaten yolks of 4 eggs, flavored with orange-flower water. Whisk the 4 whites to a stiff froth by themselves.
Take three parts of the Hour in a basin and warm it, and make a hole in the centre, into which put the strained and sweetened yeast, the milk, and the salt.
Give one stir round, as for breadmaking, when a little flour will fall in. Let it stand, to rise a longer or shorter time, all depending on the yeast.
Then add the butter, just melted, the well-beaten and well-flavored yolks of egg, and the remainder of the flour.
Beat the mixture till it will fall lightly oil the spoon like a smooth thick batter, and just before putting it into the mold mix the 4 frothed whites of egg lightly in. The mixture should fill the mold about two-thirds.
Paper the mold, and when the Baba has risen to the top then quickly put it into the oven. When half done, rough the top with almonds, each cut across into halves or thirds ; finish baking, but the almonds must not burn.
Do not cut the Baba till it is cold.
It should honeycomb from lightness, owing to the well- beaten eggs and the yeast, whilst the orange flower and the almonds give it a pleasantly foreign flavor.
At Rome this was handed at dinner to eat with a “ shape ”—whipped wine jelly probably, or made of some frothed material like an old-fashioned sponge, flavored with lemon, or orange, or cherry ; in the latter case a few dried cherries were added in it, and it was pink. An orange shape had needle-shaped chips of orange peel in it, whilst the lemon shape was white and merely flavored with lemon.
- 1/2 cup shortening
- 1 tablespoon honey
- 3 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Grated rind of 1 lemon
Melt shortening, add honey, then beaten eggs. Sift flour, baking powder and salt, and add alternately with milk. Add grated lemon rind. Bake in round pan for about 40 minutes in moderate oven (350 deg.). Boil together
- 1/2 cup light corn syrup
- Juice of 1 lemon
- 1/2 cup water
for about ten minutes. Remove from fire and add l/4 cup rum. When cake is cool, pour this syrup on plate and set cake into it, letting syrup be absorbed. Baste cake with it if necessary. Finally cover with glaze made by boiling
- 1 cup apricot pulp
- 1/4 cup light corn syrup
together for about five minutes. Cool and spread this all over cake.