Great news for you friend abroad. Now you can share the recipe of Moldovan traditional cake Babă Neagră that was recently published on thefooddictator.com.
This recipe is so old-fashioned that it is still measured by ‘glasses’. Never fear, we’ve provided the actual volume amounts to use in the recipe. Follow it exactingly, and you will be in for a true treat of Eastern Europe, from a country rarely thought of (or even known of!) by most Americans.
1.It is very important to wrap the pot or pan you are cooking the cake in with at LEAST 2-3 sheets of aluminum foil – both around, below and along the edges. Put a circle of baking parchment paper on the bottom of the pot to facilitate getting the cake out after it is cooked.
2. Put the eggs in a deep bowl, add the sugar and beat until the sugar dissolves (2.3 minutes).
3. Add the flour with the vanilla sugar and mix them with the whisk so that there are no lumps. Add the oil, mix and a little, while stirring, add the milk, rose jam and chisleag. Add the baking soda and mix well, then add the brandy.
4. Grease the inside of the pot with butter, then sprinkle with breadcrumbs or flour.
5. Pour the mixture into the pot.
6. Bake for 2 hours at 180-200 Centigrade. (Depending on how your oven bakes), reduce the heat to 120-150 Centigrade. and bake it for another 1 hour. DO NOT OPEN the oven as long as the grandmother is baking. After 3 hours of baking, turn off the heat and let the grandmother stay in the oven for another hour, after which you can take it out of the oven.
7. If you follow all these steps, you will have a grandmother with a beautiful texture, riddled with holes and possessed of a most light texture. Cut the grandmother when it cools down a bit and serve it hot alongside cut-up apples.
via thefooddictator.com — here you can find the history of Moldovan traditional cake Babă Neagră and even listen all the strory from the beginning..