Method

Beat 30 egg yolks and 1 lb sugar until white, sprinkle on 3 zolotniki ground and sieved cinnamon, 1½ zolotniki each [ground] cloves and star anise, ¾ glass dry, sieved flour* made from rye bread, and 2 spoons fine wheat flour. Mix until smooth. Add 30 beaten egg whites, mix, and pour into a buttered casserole or pan strewn with crumbs made from rye bread. Fill ¾ of the pan and bake for 1½ hours.

¼ lb chocolate may be added to this baba, in which case the fine wheat flour is unnecessary. The rye flour is prepared as follows: Slice pure rye bread, dry it out, grind, and sieve. (For 6 persons, use ⅓ the indicated proportions.)

*Although Molokhovets used the word for flour (muka), the directions at the end of the recipe indicate that she meant dry bread crumbs.

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