Home LifeStyle How to make the famous Babka cake in brandy syrup

How to make the famous Babka cake in brandy syrup

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Mayan ingredient: 30g flour, 60g lukewarm milk, 25g fresh yeast

Dough ingredient: 500g flour, 2 whole eggs, 3 egg yolks, 150g butter at room temperature, 80g powdered sugar, 60ml cold milk, grated orange peel and lemon, 5g salt, two sachets of vanilla flavored sugar, 30ml rum

Filling Ingredients: 400g chopped walnuts, 200g powdered sugar, a pinch of salt, 50g cocoa, 3 eggs, 50ml brandy

Syrup ingredient: 600g sugar, 200 ml brandy or mulled wine, 200 ml water, 1 vanilla essence.

Method of preparation:

Put the yeast in the milk, mix well until it dissolves and add the flour, stirring until well incorporated. Leave to rise for 15 to 20 minutes.

Mix the two whole eggs, 3 egg yolks, orange peel and lemon, vanilla-flavored sugar, salt, rum and powdered sugar for about 2-3 minutes, until the eggs form a foam.

Over the resulting mixture add mayonnaise, which should have doubled in volume, flour, the 60 ml of cold milk and knead for about 15-20 minutes. When you see that it is easily detached from the walls of the kneading vessel, add the butter and mix at a low to medium speed until it is incorporated. The dough should be elastic.

We put it in a bowl greased with oil and cover it with plastic wrap and refrigerate it for about two hours or until it doubles in volume.

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After it has been refrigerated, we take it out on the work table. Knead a little and then divide into two equal amounts.

Each part is left for a minute and given a round shape, then put in a bowl greased with oil. Cover with plastic wrap and refrigerate for 3 hours.

For the filling, put in a bowl 400g chopped walnuts, 200g powdered sugar, a pinch of salt, 50g cocoa, 3 eggs, 50g brandy and mix them until they become a homogeneous paste.

For the syrup, put a bowl on the fire, then add 200 ml of water and 600 g of sugar and let it melt. Leave it to cool, then add 200 ml of brandy and vanilla essence.

Sprinkle some flour on the work table and remove the dough. We spread the first part of the dough in a rectangular sheet, and we leave the other part to cool. Be sure to spread the twister on both sides of the sheet. We put half of the amount of filling on top and spread it well, leaving the edges free.

Roll as tight as we can, cut off the ends and place in an oiled pan. Leave it in the freezer for 15 minutes, during which time we do the same with the other side of the dough.

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Take the cake out of the freezer and cut it lengthwise, then knit it and place it in a tray lined with baking paper and greased with butter. Put a foil on top and leave it in the fridge for 8 to 12 hours.

To prepare the oven, put a liter of boiling water in a pan, place the cozonacs on the oven rack and leave them in the steaming oven for 30 minutes. The oven remains closed during this time.

Remove the cozonacs and the tray with water, and then preheat the oven to 160 degrees.

Bake for about 45 to 50 minutes.

Remove from the pan and leave to cool for 5-10 minutes.

We take each cake and bathe it in syrup. We take it out and leave it in the tray where we baked it until the next day.

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