Historical Notes
The Baba is a derivation of a traditional German dessert: the Kugelhupf. It is believed that the variant has been introduced at the desire of Stanislas Leszczynski, King of Poland in the eighteenth century. The king, whose greed was legendary, finding Kugelhupf far too rustic and dry him soaked Rhum. The cake took color and flavor, and really liked the king, who called him Baba, as the king of The Thousand and One Nights, Ali Baba. The legend, however, said the king, bad-tempered, sweet hurl against a belief, smashing a bottle of rum. She went and soaked the sweet by-case basis and Stanislaus tasted it and found it excellent. Historically, the recipe was later exported from France by the chefs of the court, when they went to the service of the families of Naples. Here he became a huge success, so as to become the traditional dessert par excellence. features The baba is a sweet yeast dough with yeast. Is left to rise for a long time in a mold of a truncated cone elongated, and then baked in a hot oven. Takes on a golden-amber color and a characteristic mushroom shape. After cooking is extracted and thrown to float in large containers filled with liquid of choice: sugar syrup, rum or other liquors as Limoncello. Finally sommariamante is squeezed of excess liquid and sold fresh daily. The size of this cake can range from 5-7 cm to 35-40 cm.
SERVES 10 LITLE BABA '
For the dough:
flour-gr.240
butter-gr. 80
sugar gr. 40
4-egg
yeast-gr. 20
salt-gr. 4
For the rum syrup
Water-cl. 30
sugar gr. 160
rum-dl 1e1 / 2
To anoint:
butter-gr. 50
2 hours rising time
cooking time 15 min at 180 °
With a third of the flour to make dough: Dissolve yeast in 2-3 tablespoons of warm water and mix with a little flour. Knead the dough with the wrist, making it smooth and then put it on a plate dusted with flour to rise for thirty minutes. When swells place it in a concave bowl, pour the eggs, the butter held for a few hours at room temperature and mix with the fingers. Add the remaining flour, sugar and salt. Once the dough is soft, bang it several times in the following way: take it between your fingers, lift it up and throw him in the same bowl until bubbles present. At this point let in the same container for about 40 minutes to rise. When it rises, put in 10 molds with a diameter of 6 cm and height of 5-6 cm greased with butter. Fill up the forms to their half. Let rise again, then inform in an oven heated to 180 '. Counting the cooking time from when the sweet enter into the oven. Turn out the Baba and let cool. Prepare the syrup by boiling for a few minutes the water with sugar. Baba put a time on a shallow dish and pour the hot syrup on all sides. Just before serving sprinkle the rum baba and place them on a tray covered with a towel.
RECIPE BABA 'CREAM for 12 persons Ingredients for cream:
-Milk: 75 cl
-Sugar: 6 tbsp
-Vanilla: 1 packet
-Eggs: 6 egg yolks
-starch: gr.75 Lemon
-Lime: 1/2 skin
ingredients for the salad:
-peaches: 3 half
-canned pineapple: 4 slices
-roasted almonds: gr. 50
-cointreau: 1/2 cup
If you want one big baba need to run first thing in the cake recipe baba.
If you want to get lots of little stuffed baba, instead of the mold with the big hole you can use small cylindrical panels as described in the traditional recipe for baba.
For the cream:
work the yolks with the sugar, add the starch, vanilla, milk a little at a time and then the peel of half a lemon. Cook the mixture over medium heat and stir until the cream thickens, then joined the chosen liquor. Peel the almonds, keeping them for a few minutes in boiling water straight from the fire, dry them, make them brown in the oven, then split in half. Dice all fruit well-drained, mix it with cold cream with almonds and fill the hole of the baba. The cherries, drained and cut in half, will be used to dial, crown, a small decoration around the filling.
Ingredients for 8-10 persons
For the dough:
-Milk: 17 cl
-Yeast: 1 cube
-Sugar: 70 grams.
-Salt: 1 tsp-Eggs: 6
-Flour: 450 g.
-Butter: 150 gr.
For the rum syrup:
-Water: 50 cl
-Sugar: 500 g.
-Rum: 30 cl
It should be a mold of 26 cm high 15 cm.Prepare the dough immediately.In a large bowl, dissolve yeast in warm milk Add sugar, salt, eggs, and half the flour. Whisk vigorously or with the mixer at medium speed for about 4 minutes, until the mixture becomes smooth.Add the softened butter cut into pieces, beat the mixture for another 3 minutes, until well blended.Add the remaining flour while stirring the mixture steadily, or with the mixer at low speed, then mix again for 2 minutes until the mixture is rassoderā.Pour the batter into a greased mold and level it carefully. Cover with a clean cloth and let rise in a warm place, away from drafts for about an hour and 30 minutes, until the mixture comes to about 1 cm. from the edge of stampo.Nel meantime heat the oven to a temperature of about 200 ° c.Carefully place the mold on the rack of the oven, do not crawl on the grid itself, since the compound could limp. Bake for 30 to 35 minutes, until it turned a nice golden brown color. A skewer inserted into the center of the baba it should come out dry.Remove the cake from the oven and throw out after 2 minutes. Allow to cool for about 15 minutes.Meanwhile, prepare the rum syrup.Boil the water, rum and sugar until it has melted and let cool.After 15 minutes, gently put the baba in the mold with a spoon and pour the hot syrup gradually. Continue until you press the cake on the surface of the syrup will leak out of the baba.Allow the baba 2 hours before serving, garnish with whipped cream.
The babā is baking a cake, which is typical of Neapolitan
