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).


White flour
375 g
Sunflower oil
250 ml
Vanilla Extract
1 tbsp
Cinnamon powder
1 tsp
0.5 tsp
Baking soda
35 g
about 2 tablespoons
500 ml
450 g
650 ml
7 pieces

Step by step


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.


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


Add the oil.


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


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


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.


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


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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