julie baba or raspberry baba

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julie baba or raspberry baba

julie baba or raspberry baba

julie baba or raspberry baba
julie baba or raspberry baba

Ingredients julie baba or raspberry baba
Number of persons
For the dough:

4 eggs

170 g caster sugar

150 g flour

1 sachet of baking powder

50 g soft butter

20 cl milk

Preparation julie baba or raspberry baba
Total Time: 50 min
Prep time: 25 min
Cooking time: 25 min
Preheat your oven to 180°C (thermostat 6).
The dough:
Clarify your 4 eggs (2 yellow and white containers).
Mix the yolks with the sugar until they whiten.
Add the flour, baking powder, warm milk and melted butter.
Whisk the egg whites until stiff and fold in very gently with a spoon.
Butter your mould (crown type) and pour in your preparation.
Place in the oven for 25 minutes.
Turn out hot.
Bring water and raspberry syrup (and optionally rum) to the boil.
Water your baba generously.
Wait until your baba is cold to brush it with raspberry jam.
Whip your whipped cream (crème fraiche and a tablespoon of raspberry jam, avoid sugar as the baba is already quite sweet).
Put this chantilly in the center of your baba and decorate at your convenience with raspberries.

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