This standard Polish babka is a cake ideal to take pleasure in with an afternoon cup of tea or coffee. My variation is made without yeast. It’s a thick and damp cake seasoned with tips of vanilla, almond, and lemon. Dust with confectioners’ sugar if wanted. [Recipe originally submitted to Allrecipes.pl]
Dish Summary
Active Ingredients
3/4 cup potato starch
3/4 cup saltless butter, at space temperature level
2 tablespoons saltless butter, at space temperature level
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla sugar
4 eggs, separated
3 tablespoons sour cream, or more to taste
1/2 lemon, zested and juiced
1 tablespoon almond extract
2 tablespoons raisins
1 1/2 tablespoons butter
3 tablespoons dried bread crumbs
Instructions
Action 1
Preheat the oven to 350 degrees F (175 degrees C).
Action 2
Sort versatile flour and baking powder into a bowl. Stir in potato starch.
Action 3
Beat 3/4 cup plus 2 tablespoons butter in a bowl utilizing an electrical mixer up until light and fluffy. Include confectioners’ sugar and vanilla sugar; beat up until simply integrated. Include egg yolks and sour cream; mix well. Blend lemon enthusiasm, lemon juice, and almond extract into the batter.
Action 4
Beat egg whites in a glass, metal, or ceramic bowl utilizing tidy beaters up until stiff peaks form.
Step 5
Beat flour mix into the batter up until no dry areas stay. Carefully fold in raisins and egg whites up until equally integrated.
Action 6
Freely grease an 8-inch, 6-cup Bundt ® cake pan with 1 1/2 tablespoons butter. Sprinkle equally with bread crumbs. Spoon batter into the ready pan.
