Monday, February 18, 2013

Bábovka

The first L'abbecedario Culinario della Comunita Europea was a great success receiving almost 70 terrific dishes celebrating the food of The Netherlands. This time the focus is on Slovakia and our host is Terry from Crumpets and Co.

I've decided to make Bábovka, a type of pound cake.

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Bábovka
(Slightly modified from Slovak Republic)

4 eggs, separated
200 grams icing sugar
2 teaspoons vanilla bean paste
120mls warm water
120mls neutral oil
200 grams plain flour
2 teaspoons baking powder

Beat the egg yolks, bean paste and sugar until very thick and creamy.

Mix the water and oil together and on a low speed, pour the liquid into yolk mixture, beating until it has been absorbed. It is going to look very runny at this stage so don't be concerned.

Sift the flour and baking powder together and add to the bowl - once again on a low speed beat until the flour has just been incorporated. Remove the bowl from the mixer and using a large flat spatula, stir the batter to make sure there's no clumps of flour at the bottom on the bowl.

In a separate bowl, whisk the egg whites until thick and doubled in size. Add a spoonful to the batter and fold in. Fold the rest of the egg whites in 2 batches - be careful not to overmix.

Pour the batter in a well greased and flour ring mould or bundt tin - you'll need an 8 cup mould for this recipe.

Bake in a preheated 170°C oven for about an hour - check after 45 minutes and cover with foil if you feel it is browning too quickly.

Let the cake cool in the tin before turning out. Finish off with a dusting of icing sugar.

An idea offering for an Afternoon tea, sliced thickly, it is light but has a lovely chewy texture.

4 comments:

  1. Thanks for participating! Here's the summary with all the participants: http://abcincucina.blogspot.com.es/2013/01/b-come-bryndzove-halusky.html.
    And now...are you ready for the Portugal? :-)
    Aiu'

    ReplyDelete
  2. Thanks haloo!!! a fab cake!!! ...i wanted to try it too but then time run out... but i will for sure!
    thanks again!
    Now we go to Portugal... and i also wait for your recipe for this WHB! ;)
    Terry

    ReplyDelete
  3. The crumb looks soft, tender. Indeed, perfect with a cup of tea.

    ReplyDelete

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