Filled Baba Recipe
This recipe for a filled baba is prepared with custard filling of whipping cream ,eggs and sugar. I make this filled baba cake, when I crave for a good dessert but am feel too lazy to make an elborate one. Baked with sugar, eggs, flour and butter, the filled baba is a best baked with egg wash and served warm.
Ingredients
| Butter margarine | 2 Cup (16 tbs) (Baba:) | |
| Sugar | 1 Cup (16 tbs) (Baba:) | |
| Eggs | 2 (Baba:) | |
| Egg whites | 3 (Baba:) | |
| All purpose flour | 21/2 Cup (16 tbs) (Baba:) | |
| Egg yolks | 3 (Custard:) | |
| Whipping cream | 3/4 Cup (16 tbs) (Custard:) | |
| Sugar | 3/4 Cup (16 tbs) (Custard:) | |
| Salt | 1/4 Teaspoon (Custard:) |
Directions
For baba, beat butter at high speed.
Gradually add sugar, creaming until fluffy.
Beat in whole eggs and 2 egg whites.
Stir in flour; mix well.
For custard, combine egg yolks, cream, sugar, and salt in the top of a double boiler or in a heavy saucepan.
Cook and stir until custard is thickened.
Set aside to cool a few minutes.
Generously grease muffin pan wells; coat with fine dry bread crumbs.
Line each with 1 tablespoon dough.
Spoon in 2 tablespoons custard.
Top with more dough.
Beat reserved egg white just until foamy.
Brush top of each baba.
Bake at 350°F 20 to 25 minutes.
Gradually add sugar, creaming until fluffy.
Beat in whole eggs and 2 egg whites.
Stir in flour; mix well.
For custard, combine egg yolks, cream, sugar, and salt in the top of a double boiler or in a heavy saucepan.
Cook and stir until custard is thickened.
Set aside to cool a few minutes.
Generously grease muffin pan wells; coat with fine dry bread crumbs.
Line each with 1 tablespoon dough.
Spoon in 2 tablespoons custard.
Top with more dough.
Beat reserved egg white just until foamy.
Brush top of each baba.
Bake at 350°F 20 to 25 minutes.
Chef
