yeast cake

Chef's Selection puddings include British classics such as apple and vanilla crumble and custard, sherry trifle and the restaurant's signature rhum baba; a dense yeast cake, soaked in Old J Spiced Rum and served with Chantilly cream.

It is a spongy, brioche-like yeast cake traditionally baked for Easter Sunday and Christmas in Eastern European countries.

1/2 cup sugar 1/4 cup salad oil 3/4 cup cottage cheese (large curd is best) 2 teaspoons salt 3 1/2 cups flour Dissolve one yeast cake or one package of dry yeast in 2 cups warm water in large mixing bowl.

He refers to it as a "salty yeast cake," and it truly melts in your mouth.

Specials here include macaroons, puits d'amour (which is vanilla cream in caramel crust) and baba au rhum, a small yeast cake saturated in hard liquor.

As it spread from Greece to other part of Europe, first via the Romans using it for various occasions such as religious offerings and good long storable source of energy for the soldiers at war, the method changed slightly as we noticed the introduction of beaten eggs in the mixture, slowly resulting in the fading of the yeast cake flour-based method.

Now add one yeast cake dissolved in one cupful of water, 80 degrees Fahrenheit.

The Rhum Baba, as it's called in English, is a sinfully rich yeast cake, served in hot syrup.

A rich Italian yeast cake that is a specialty of Milan and is traditionally eaten during the winter holidays, it is available hand-wrapped in foil or packaged in a decorative holiday tin.

While galettes des rois star in northern France, in the southwest a sweet yeast cake called tortillon takes their place.

In regional costume, she pours local Gewurztraminer to taste with kugelhopf, a yeast cake with raisins, nuts