Babka is a traditional Polish cake that has captured the hearts of dessert lovers around the globe. It is known for its unique marbled appearance, delectable texture, and the sweet aroma of yeast and butter filling an entire kitchen. This article will guide you through the steps of creating the perfect Polish babka cake, providing tips and tricks to ensure a delicious and impressive outcome. You will discover the secrets to creating a soft and fluffy dough, the art of achieving the perfect marbled pattern, and the best methods for baking and decorating this delightful treat. Whether you are an experienced baker or just starting your baking journey, this article has everything you need to create a stunning and delectable Polish babka cake that will impress your family and friends.
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POLISH BABKA CAKE
This traditional Polish babka is a cake perfect to enjoy with an afternoon cup of tea or coffee. My version is made without yeast. It's a moist and dense cake flavored with hints of vanilla, almond, and lemon. Dust with confectioners' sugar if desired. [Recipe originally submitted to Allrecipes.pl]
Provided by Magpie
Categories World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift all-purpose flour and baking powder into a bowl. Stir in potato starch.
- Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until light and fluffy. Add confectioners' sugar and vanilla sugar; beat until just combined. Add egg yolks and sour cream; mix well. Whisk lemon zest, lemon juice, and almond extract into the batter.
- Beat egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
- Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
- Liberally grease an 8-inch, 6-cup Bundt® cake pan with 1 1/2 tablespoons butter. Sprinkle evenly with bread crumbs. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool slightly before inverting cake onto a serving plate.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 36.5 g, Cholesterol 103 mg, Fat 17.6 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 132.2 mg, Sugar 16.6 g
BABKA (POLISH MARBLE CAKE)
A very light marble cake with a slight sweetness. Perfect for breakfast or served with vanilla ice cream for dessert.
Provided by foolwithflour
Categories Desserts Cakes Bundt Cake Recipes Chocolate
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray and coat with bread crumbs.
- Combine egg yolks, confectioners' sugar, applesauce, and margarine in a large bowl; beat with an electric mixer until light and fluffy. Mix in almond flour, rye flour, and baking powder slowly. Stir in all but 2 tablespoons of the milk into the batter.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter. Fold in raisins.
- Pour most of the batter into the prepared pan, reserving 3/4 cup batter in the bowl. Add reserved 2 tablespoons milk and cocoa powder to the bowl; stir until smooth. Drizzle over the batter in the pan. Trace over the batter with a spatula to create a marbled effect.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 21.5 g, Cholesterol 47.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 150.6 mg, Sugar 13.1 g
Tips:
- Use fresh ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your babka. Use real butter, fresh eggs, and high-quality cocoa powder.
- Proof the yeast: Proofing the yeast is an important step that helps to ensure that your babka will rise properly. Make sure the yeast is active and that the water is warm enough (105-115 degrees Fahrenheit).
- Knead the dough properly: Kneading the dough is essential for developing the gluten in the flour, which will give your babka a chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise: The dough needs to rise twice, once after it is kneaded and once after it is shaped. Make sure the dough is in a warm place and that it has doubled in size before baking.
- Bake the babka at a high temperature: Babka is best baked at a high temperature (350 degrees Fahrenheit) for a short period of time. This will help to create a crispy crust and a moist interior.
- Glaze the babka: Glazing the babka with a simple syrup or chocolate glaze will help to add flavor and shine.
Conclusion:
Polish babka is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. With its rich dough, sweet filling, and crispy crust, babka is sure to please everyone. Whether you are a seasoned baker or a beginner, you can easily make a delicious babka at home with the help of this recipe. So what are you waiting for? Give babka a try today!
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