Wednesday, April 17, 2013

Babette's Feast - Dessert!


Though it originated in Austria, Kuglehopf is a sweet, raisin-filled yeast bread-cake that has become a specialty of the Alsace region of France, where it is often served for breakfast or brunch.

This is what Babette served for dessert with a side of some raspberries.

4 cups flour, sifted before measuring
1 cup milk
1 cup butter
1 cup seedless golden raisins
3/4 cup sugar
5 eggs
1/3 cup blanched almonds
1/4 cup rum
3 packages active dry yeast
1 tsp salt
1/2 tsp lemon rind, grated

Let all the ingredients come to room temperature.

Scald the milk and then let cool to just lukewarm. Pour the milk over the yeast and after the yeast is dissolved beat in 1 cup of the sifted flour. Set this sponge to rise in a warm place until doubled in bulk (about 1 hour).

Beat the butter until it is soft and then gradually sift in the sugar, blending until the mixture is light and creamy. One at a time beat in the eggs and then beat in the salt. Add the sponge, the remaining flour, the raisins and lemon rind. Beat the mixture until smooth and elastic.

The recipe calls for a 9” tube pan, something that I do not own. I do have a 10” spring form pan an various size ramekins. So, time to engineer a pan! (Next time the ramekin will be turned upside down.)

Butter the pan. Then spread the blanched almonds in the bottom of the pan. On top of the almonds spread the batter and let stand until again nearly doubled in bulk. 

Bake the cake in an oven that has been preheated to 350 for 50 - 60 minutes (to tell if the cakes are done, insert a sharp knife. If the knife comes out clean, the cake is done).Check the cake after about 30 minutes.  If the cake browns on the top too quickly, cover with aluminum foil. 

Let the cake cool completely before removing from the pan.

Just before serving sprinkle the cake with the rum, coat generously with chantilly cream and, if desired, decorate with glazed fruits. Serve with well chilled Champagne. 

To make Chantilly cream, use 1 cup of heavy whipping cream, 1 tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract. Pour the heavy cream into a chilled bowl, add the vanilla extract and start whipping, preferably by hand. Gradually add the sugar during the whipping process. Whip until stiff.

No comments:

Post a Comment