Baba is the name of Easter’s cake in Belorussian. It is made from yeast dough with a great number of eggs. They are always tender and tasty.
The slice of real Baba is so transparent that you can read a newspaper through it. The secret of Baba is in exact and accurate observance of technology.
Beat up eggs with sugar with the mixer until there is foam. Stir in flour very gradually and make dough very quickly. Fill in the form half (the dough wil rise twice) with dough very very carefully. Grease the form abundantly with butter and sprinkle with flour. Close all windows and doors to avoid draughts otherwise “baba will catch a cold”. Put in a warm place, don’t move it. As soon as the dough rise up to the top, bake in the oven (180C) until it is golden.
It is very important to keep the form of baba after baking. Put upside baba in the form down on the paper until it is cold. Don’t take it out of the form until it is cold.
Mix rum with cherry juice in a large bowl and sink baba in this syrup.
Beat up yolks with cream and starch, pour in rum. Put the mass on a “steam bath” (put a smaller pan with cream mass in a large pan with water) and bring to thickening. Pour the sauce over Baba before serving.
3 ea eggs.
150 g flour.
150 g sugar.
150 g cherry juice.
2 tb rum.
4 tb rum.
2 ea yolks.
1/4 l cream.
1 tb starch.