Baba juicy and fluffy to prepare at home

Posted by sweeteatscakes

Baba juicy and fluffy to prepare at home. With few ingredients that we always have at home, we can get a different cake to take in some celebration. As expected from the composition of its ingredients, it is important that the smallest members of the house do not drink it, because even if we put the liquor on the fire, the alcohol does not evaporate.

This baba has a very fluffy and very moist texture, thanks to the syrup that we are going to put on it. We can prepare the syrup with any liquor we have at home, both cognac, brandy, orange liqueur…

babaMarina Corma

recipe information

    • Preparation time: 20 minutes
    • cooking time: 25 minutes
    • total time: 45 minutes (plus cooling time)
    • rations: 12
    • Category: cake shop
    • type of cuisine: Spanish
    • Calories per serving (kcal):217

Baba Ingredients

    • 4 eggs M
    • 200 g of white sugar (175 g for the sponge cake + 25 g for the syrup)
    • 100 g of wheat flour
    • 240g of water
    • 120 g of liquor

Baba IngredientsMarina Corma

Necessary utensils

    • 20×20 cm square mold

How to make Baba

Separate the yolks and whites of 4 eggs M.

Separate the yolks and whites of the drunken biscuitMarina Corma

We ride the snow egg whites and set aside.

We assemble the whites of the drunken biscuitMarina Corma

Beat the egg yolks with 175 grams of white sugar until they turn white and double the volume.

We beat the yolks and the sugar of the drunken biscuitMarina Corma

We sift 100 grams of flour over the yolks and integrate it completely.

We integrate the flour of the drunken sponge cakeMarina Corma

Add a part of the whites and stir vigorously. We do this to lighten the mixture of yolks and flour a bit, and it is easier for us to finish integrating the whites.

Mix a part of the whites of the drunken biscuitMarina Corma

We integrate the rest of the whites with enveloping movements until we have a homogeneous mass.

We integrate the rest of the whites with enveloping movements of the drunken biscuitMarina Corma

Grease and line the square mold. Preheat the oven to 180 ºC with heat up and down.

Grease and line the biscuit moldMarina Corma

Pour the dough into the mold and smooth if necessary. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

We bake the BabaMarina Corma

Remove the cake from the oven and place it on a wire rack.

We cool the BabaMarina Corma

We put in a saucepan 240 grams of water, 120 grams of liquor and 25 grams of sugar. Cook over medium heat until the sugar is completely dissolved.

Prepare the syrup for the drunken biscuitMarina Corma

Transfer the syrup to a jug and let it cool for a few minutes.

We cool the syrup from the biscuitMarina Corma

Pour the syrup all over the cake, let it soak completely and we can serve it.

We pour the syrup of the drunken biscuitMarina CormaBaba textureMarina Corma

Easy preparation summary

    1. We separate the whites
    1. We mount the whites and reserve
    1. We beat the egg yolks with the sugar
    1. We integrate the flour with the yolks
    1. Mix a part of the whites with the yolks
    1. We integrate the rest of the whites with encircling movements
    1. Prepare the mold and preheat the oven to 180 ºC heat up and down
    1. We bake 20-25 minutes
    1. Place the mold on a wire rack
    1. We prepare the syrup
    1. Let cool a bit
    1. We soak the cake with the syrup, let it absorb it and serve

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