Baba and Ratan Cake
From The spirit of cookery, 1895
Babas can be served in various sizes and are often sold in confectioners' shops.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 252. The excerpt below is the record exactly as published.
BABA AND RATAN CAKE 399 The baba cake was made known in France by Stanislas Leczinsky. The descendants of this King always ate the baba with a sauce made of sweetened Malaga wine mixed with one-sixteenth part of distilled water of tansy
Cook this with the app: pantry check, scaling, and the assistant.