Moldovan "Baba Neagra" Cake - 2

This recipe was automatically translated from Romanian. View original here
Moldovan "Baba Neagra" Cake - 2

When I posted the first recipe for Baba Neagra, I told you that I had a hard time finding the recipe and I worked hard to adapt the conditions of the classic oven to the one with wood.

Well, I actually had another recipe, right from my aunt, but I had done it a few times and each time it was a failure (I kept it in the oven for only 1 hour and did not insulate the tray). Now I said to try it with the new conditions - that is, the tray is wrapped in aluminum foil and kept in the oven enough. In addition, I added vanilla and cinnamon to the dough, an absolutely perfect idea - the flavors were brilliantly combined with the texture of the cake - I haven't eaten so well before. Another option worth trying, look like this - until recently I didn't have any black grandmother's recipe, now I have 2 and both are brilliant.

By the way, a new discovery - Baba Neagra freezes / thaws perfectly - keeps its texture, aroma and taste - when you make an older baba you put a piece in the freezer another time, out of lust.

The amount of dough is for a tray of 35x25cm, or a round tray of 28-30cm diameter (it will be a little higher than in the presentation picture).

Ingredients

White flour
375 g
Sunflower oil
250 ml
Vanilla Extract
1 tbsp
Cinnamon powder
1 tsp
Salt
0.5 tsp
Baking soda
35 g
about 2 tablespoons
Buttermilk/Youghurt/Kefir
500 ml
Sugar
450 g
Milk
650 ml
Egg
7 pieces

Step by step

1

The oven tray (here 25x35cm) is spread with baking paper, I greased it with a little oil to adhere better to the tray.

On the outside it is wrapped in 2-3 layers of aluminum foil, the bottom and the walls of the tray.

2

The flour is mixed with baking soda, salt, vanilla and cinnamon.

3

Add the oil.

4

Then sugar, kefir, milk and eggs - mix well with a whisk so they are not lumpy.

5

A dough more liquid than the pancakes comes out, pour it into the previously prepared tray.

6

Cover the tray with aluminum foil on top, and place it in a preheated oven at 200 degrees for 2 hours.

After 2 hours, remove the foil from the top and leave for another 2 hours at 100 degrees, the oven temperature.

7

I usually do it in the evening, leave it in the oven to cool until morning.

8

Then portion and serve - don't forget to freeze a piece for another time, as you wish.

Good appetite!

Quantity: 2 kg (10)
Prep time: 240 min
Difficulty: intermediate
Ready in: 20 min
Publish date:
Collections: Cakes, Desserts

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