Babka cake, the version with plums and dried fruit
In this recipe we have revisited the babka cake with seasonal fruits, plums and raspberries.
Ingredients
- 250
- 150
- 50
- 50
- 12
- 3
- FOR THE FILLING
- 300
- 125
- 50
- 30
- 20
- 4
- Procedure
Method
- FOR THE DOUGH: Step 1: Dissolve the yeast in the warm milk, combine with the flour, sugar, and diced butter (not too soft), and work until smooth. Finally, add the salt, work for a few more minutes, shape into a ball, and cover with plastic wrap (not touching the surface). Let rise for half an hour at room temperature, then refrigerate overnight (8 hours). Step 2: Remove the dough from the refrigerator 15 minutes before rolling it out.
- FOR THE FILLING: Step 3: Clean and pit the plums, then cut them into chunks. Rinse the raspberries. Place the fruit in a saucepan with 30 g of sugar and cook for 15-20 minutes, then add the remaining sugar mixed with the pectin and continue cooking over medium heat. The resulting jam should be firm and have lost a good amount of moisture.
- FOR THE CAKE Step 4: Roll out the dough into a 30x20 cm rectangle on a lightly floured sheet of baking paper, about 4-5 mm thick. Spread 6 tablespoons of the compote evenly, leaving a 3 cm border on one of the long edges. Step 5: Sprinkle the chopped orange zest and chopped walnuts on top. Brush the remaining border with beaten egg and roll the dough up to form a roll. Step 6: Freeze the roll for 20-30 minutes, until firm enough to handle. Step 7: Cut the roll in half lengthwise, braid the strands, and close the braid into a circle. Grease a round mold (ø 18 cm) with a little butter, leaving a little height at the edges, and arrange the braid inside. Step 8: Let it rise for 1 hour in a sheltered place. Step 9: Bake in a preheated oven at 180°C (350°F) for 35 minutes, checking until golden brown. Remove from the oven, let it cool, and serve.
“Invece che farcire solo con composta di prugne, arricchirei questa torta con dadini di canditi e frutta secca”
What is babka?
Babka is a type of braided sweet bread, a traditional preparation of Eastern European Jewish communities, traditionally filled with chocolate.
In revisiting it with plums, we followed the advice of chef Aurora Mazzucchelli who, in her Mollica bakery at Casa Mazzucchelli, in Sasso Marconi (Bologna), expresses her love for leavened products.
Here's her suggestion: "Instead of just filling it with plum compote, I'd enrich this cake with diced candied fruit and dried fruit." So we did, and the result looks delicious, a perfect dessert from snack to dessert.
- Time 1 hour and 30 minutes plus 9 hours and 30 minutes of rest.
