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Friday 24 November 2017
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Baba Romovaya cake

Baba Romovaya cake

Ingredients:(Baba Romovaya cake)

3 ea eggs
5 oz flour
5 oz sugar
Icing:
5 oz cherry juice
2 tbsp rum
Sauce:
4 tbsp rum
2 ea yolks
8 oz cream
1 tbsp starch

Directions:(Baba Romovaya cake)

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 will 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.

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Baba Romovaya cake
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