Ingredients
1 tablespoon active dry yeast
⅓ cup sugar
¾ cup lukewarm water
½ cup soft butter
6 eggs
3½ cups flour
1 teaspoon salt
1 cup cherries or cranberries, slightly chopped
¼ cup light raisins
1 teaspoon vanilla or orange zest
warm apricot jam (glaze)
syrup
For garnishing
whipped cream
cranberry sauce
fresh fruits (cherries- cranberries)
⅓ cup sugar
¾ cup lukewarm water
½ cup soft butter
6 eggs
3½ cups flour
1 teaspoon salt
1 cup cherries or cranberries, slightly chopped
¼ cup light raisins
1 teaspoon vanilla or orange zest
warm apricot jam (glaze)
syrup
For garnishing
whipped cream
cranberry sauce
fresh fruits (cherries- cranberries)
Method
- Preheat oven to 180 °C.
- Grease and flour cake moulds, shaking off excess flour.
- Blend yeast with warm water and sugar, and let foam up to 5 minutes to activate.
- In a large bowel beat butter using an electric whisker on medium speed until creamy.
- Gradually add eggs (one at a time), continue beating.
- Add the yeast mixture to the batter and continue beating.
- Mix flour, salt, cherries, raisins, and vanilla, gradually add this mixture to the batter and stir until well combined forming an elastic batter.
- Pour this mixture in the cake moulds (2/3 the way up)>
- Arrange the moulds over an oven tin, bake for 30 minutes (depend on the moulds’ size) , or until golden brown.
- Leave to cool a little, turn onto a wire rack.
- Using a wooden skewer, make holes in the cakes while hot, place them in the warm syrup, leave to soak. Transfer on a grid to let drip off the excess syrup.
- Arrange babas in a serving dish, garnished with the whipped cream, with the cranberry sauce aside.
- Grease and flour cake moulds, shaking off excess flour.
- Blend yeast with warm water and sugar, and let foam up to 5 minutes to activate.
- In a large bowel beat butter using an electric whisker on medium speed until creamy.
- Gradually add eggs (one at a time), continue beating.
- Add the yeast mixture to the batter and continue beating.
- Mix flour, salt, cherries, raisins, and vanilla, gradually add this mixture to the batter and stir until well combined forming an elastic batter.
- Pour this mixture in the cake moulds (2/3 the way up)>
- Arrange the moulds over an oven tin, bake for 30 minutes (depend on the moulds’ size) , or until golden brown.
- Leave to cool a little, turn onto a wire rack.
- Using a wooden skewer, make holes in the cakes while hot, place them in the warm syrup, leave to soak. Transfer on a grid to let drip off the excess syrup.
- Arrange babas in a serving dish, garnished with the whipped cream, with the cranberry sauce aside.
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