Baba À La Parisienne Recipe

Prepare the yeast as above; cream a scant cup of butter with four
tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
a time, stirring each egg a few minutes before you add the next. Have
ready two cups of sifted flour and add two spoonfuls between each egg
until all is used. Make a soft dough of the yeast, a scant cup of
lukewarm milk, add two spoonfuls between each egg until all is used up,
a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.
Now mix all well, rub the form with butter, and blanch one-half cup of
almonds, cut into long strips and strew all over the form. Fill in the
mixture or cake batter, let it rise two hours and bake very slowly.

Vote