BABA AU COGNAC

INGREDIENTS

2 cups flour

¼ cup sugar

1 ½ packet dry yeast or 40gr fresh

½ cup milk lukewarm

¼ cup margarine melted

3 eggs room temperature

SYRUP

2 cups sugar

1 ½ cups water

1/3 cup cognac

1 tsp lemon juice

FILLING

1 box ready-made whipped cream

GARNISH

Cinnamon

Cherry preserves

Dissolve yeast in the milk. Whip the butter, sugar and some of the flour. Add the milk with yeast. Then add the eggs with the rest of the flour. Cover the bowl for one hour (dough should blister). Pour mixture in a buttered cake pan and let stand for another 30 minutes.

Bake at 185c for 40 minutes.

Prepare syrup by boiling the sugar with the water for 5 minutes and take off heat. Add cognac and lemon juice.

When the baba finishes baking, puncture it with a stick and slowly add the syrup. Let it stand for some time for the syrup to drench it. Then carefully cut it in the middle and add lots of filling. Garnish with cinnamon and cherry preserves.