My late mother who was a professional Cook and Conditor called the cake
shown here - "Babka" or "Gugelhupf" (depending on what language she used).
Yosef Eshet
----- Original Message -----
From: "Merle Kastner" <merlek_at_bell.net>
To: "Hardy Breier" <hardy3_at_bezeqint.net>; "'Sylvie Gsell'"
<gsell.sylvie_at_gmail.com>
Cc: "'Liste de Cz'" <Czernowitz-L_at_cornell.edu>
Sent: Tuesday, January 27, 2015 3:06 PM
Subject: Re: [Cz-L] Baba au rhum
This is the Baba au Rhum that I know - I've made it, too:
http://cooking.nytimes.com/recipes/1015862-flaming-baba-au-rhum
Merle
----- Original Message -----
From: "Hardy Breier" <hardy3_at_bezeqint.net>
To: "'Sylvie Gsell'" <gsell.sylvie_at_gmail.com>
Cc: "'Liste de Cz'" <Czernowitz-L_at_cornell.edu>
Sent: Tuesday, January 27, 2015 2:19 AM
Subject: Re: [Cz-L] Baba au rhum
Thank you Sylvie.
I know this cake.
We knew it as Rumanian Savarina.
Not with Rum.
No Rum in Rumania.
But some sweet solution.
Hardy
-snip-
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Received on 2015-01-27 18:13:05