Dresden Baba

Ingredients

• 1 lb. butter
• 8 ozs. sugar
• 12 whites of eggs
• 16 yolks
• 1 lb. 6 ozs. flour
• 2 oz. yeast dissolved in a little warm milk
• the grated rind of one lemon
• 4 ozs. shredded almonds

Method

1. 1

   Cream butter, sugar and yolks, Beat the whites firm and mix into the cream with the yeast; draw in flour lightly, but fully; sprinkle the well-battered form with the shredded almonds, fill half full with the mixture; let raise in a warm place till nearly full, and bake in a medium heat.

2. 2

   When done, brush with butter and dust with sugar and cinnamon.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 55. The excerpt below is the record exactly as published.

lb. butter, 10 ozs. sugar, 8 ozs. chopped almonds, the grated rind of one lemon, 12 whole eggs, 6 yolks, one-half nutmeg grated. Dissolve the yeast in warm milk, and make a soft sponge with a part of the flour; cover and set in a warm place to rise. It will be ready and begin to drop in the center in about or e hour. When it reaches this point, cream the butter, sugar and eggs; add it to the sponge with almonds and flavor, and with the rest of the flour make a smooth dough. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 47 of butter, six eggs, flavor lemon, and make into a dongh with the rest of the flour. Work into it one-half pound of raisins and one- half pound of currants. Fill the forms (which have be6n buttered and sprinkled with almonds) half full; let raise, and bake in a good heat. Brush with butter, and dust with sugar and powdered cinnamon when done. Butter some large or small Savarin molds; sprinkle with shredded almonds, and fill the molds about half with the batter; let rise till nearly full, and bake in medium heat to a nice color. When done dust with powdered sugar and cinnamon while warm. 409.— FRENCH BABA. 2 lbs. flour, I lb. 4 ozs. butter, i pt. milk, 3 ozs. yeast, 8 ozs. sugar, ii whole eggs, 4 yolks, the grated rind of one lemon, 8 ozs. sultana raisins, 4 ozs. French cherries cut in quarters, 4 ozs. orange and citron peel cut fine, 6 ozs. chopped almonds, ^ oz. ground mace. Proceed same as for Savarin Cake; set a sponge and work in the other ingredients when ready. Bake in the Turban or Baba forms, and dust with vanilla or cinnamon sugar while warm. The Savarin and Baba mixtures are also used for PUDDINGS. In this case the cake is saturated with a light syrup, flavored with rum or kirsch- wasser and served with another sauce. (See PUDDINGS.) 410.— BERLIN NAPFKUCHEN. 2 lbs. flour, lyi lb. butter, 6 ozs. sugar, ^ pt, milk, 3 ozs. yeast, 8 whole eggs, 8 yolks, 6 ozs. citron, 6 ozs. chopped almonds, 8 ozs. sultanas, 8 ozs. currants, the grated rind of one lemon, a little ground mace. Warm the flour, dissolve the yeast in the warm milk; cream the butter and sugar with the eggs; add the milk and yeast and beat in the flour; add the fruit; fill in the well-buttered form about half, and l6t raise till nearly full; bake in medium heat. When done, brush with melted butter and dust with sugar and cinnamon. 411.— DRESDEN BABA. I lb. butter, 8 ozs. sugar, 12 whites of eggs, 16 yolks, I lb. 6 ozs. flour, 2 oz. yeast dissolved in a little warm milk, the grated rind of one lemon, 4 ozs. shredded almonds

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