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Filled Baba

This recipe for a filled baba is prepared with custard filling of whipping cream ,eggs and sugar. I make this filled baba cake, when I crave for a good dessert but am feel too lazy to make an elborate one. Baked with sugar, eggs, flour and butter, the filled baba is a best baked with egg wash and served warm.
For baba
  Butter/Margarine 2 Cup (32 tbs) (At Room Temperature)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Egg whites 3
  All purpose flour 2 1⁄2 Cup (40 tbs)
For custard
  Egg yolks 3
  Whipping cream 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon

For baba, beat butter at high speed.
Gradually add sugar, creaming until fluffy.
Beat in whole eggs and 2 egg whites.
Stir in flour; mix well.
For custard, combine egg yolks, cream, sugar, and salt in the top of a double boiler or in a heavy saucepan.
Cook and stir until custard is thickened.
Set aside to cool a few minutes.
Generously grease muffin pan wells; coat with fine dry bread crumbs.
Line each with 1 tablespoon dough.
Spoon in 2 tablespoons custard.
Top with more dough.
Beat reserved egg white just until foamy.
Brush top of each baba.
Bake at 350°F 20 to 25 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6692 Calories from Fat 3969

% Daily Value*

Total Fat 450 g691.9%

Saturated Fat 278.8 g1394%

Trans Fat 0 g

Cholesterol 2194.4 mg731.5%

Sodium 895.9 mg37.3%

Total Carbohydrates 602 g200.5%

Dietary Fiber 8.4 g33.8%

Sugars 362.4 g

Protein 65 g130.6%

Vitamin A 247.6% Vitamin C

Calcium 37.5% Iron 98.6%

*Based on a 2000 Calorie diet

Filled Baba Recipe