Baba, Creme a la Vanille

Ingredients

• six ounces of apricot marmalade
• one pint of cold milk
• three egg yolks
• two ounces of powdered sugar
• one ounce of flour
• a piece of vanilla-bean one inch long
• half a gill of maraschino

Method

1. 1

   Prepare a baba cake as for the previous recipe.

2. 2

   Cut it into six equal parts and cover the cut sides with marmalade.

3. 3

   Arrange the pieces back together.

4. 4

   Boil milk, mix with egg yolks, sugar, flour, and vanilla, then add maraschino.

5. 5

   Pour over the cake before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 295. The excerpt below is the record exactly as published.

Baba, Creme a la Vanille. — Prepare a baba cake as for No. 1216. When removed from the mold and laid on a dish, cut it into six equal parts. Take six ounces of apricot marmalade (No. 1335), and pro- ceed as follows : take one piece of cake in the left hand, and with a knife in the right, cover both sides, where they were cut, with the marmalade. When finished, arrange the six pieces together on the dish, and give them the same form as before they were cut; to be eaten with the following sauce (No. 1219). 1219. Creme a la Yanille Sauce. — Boil one pint of cold milk in a saucepan; put three egg yolks into a small vessel with two ounces of pow- dered sugar, one ounce of flour, and a piece of vanilla-bean one inch long. Beat well together with a wire whip for two minutes. Pour this into the boiling milk. Stir again briskly with the whip until it boils once more; remove from the fire, and add half af gill of maraschin

Cook this with the app: pantry check, scaling, and the assistant.