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To taste in dessert, with juice
d’orange glass.
Soak your baba a little time
before consuming it so that the syrup remains well
distributed in biscuit. If you do not have vanilla
sugar in sufficient quantity, use simple sugar and
add a vanilla pod split during the cooking of syrup,
that you will remove then.
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Variations :
You can add a piece of lime
peel to the paste. |
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Baba with rum
Pour 8 people
Great classical French cake,
to reserve to the adults.
Ingredients : : 0,8 cup of flour,
2 dessertspoons of yeast from baker, 0,22lb of butter and
a little for the cake tin, 2 eggs, 4 dessertspoons + 1,6 cup
of water, 4 dessertspoon of caster sugar, 1 cup of vanilla
sugar, 0,6 cup of rum, 2 talespoons of apricot’s jam
without piece, 1 salt pinch.
Put the yeast in 4 dessertspoons of,
and let develop a few moments.
Mix the flour with salt, caster sugar
in the bowl of the robot. Add the yeast and the eggs, and
work the paste vigorously. Add butter, and work the paste
again. Let inflate it in a tepid place during 30 minutes in
the bowl covered by a tepid cloth.
In a pan, put the 1,6 cup of water.
Warm up until it boil, add the vanilla sugar, and cook during
5 minutes. Reserve.
Work over again the paste, and put
it in the buttered cake tin, and let rest 30 minutes.
Preheat your oven with 392°. Put
the baba in for 25 minutes.
Turn out the baba and let cool it.
Add rum to sugar syrup, and soak the baba. In a pan, heat
jam d’abricot, then with a brush, coat the baba.
Other
recipes |
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