No. 3002 — Tall Egg-Yolk Baba
English historical translation of Molokhovets recipe No. 3002 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba approximately ¾ arshin high, beat 6 glasses of strained egg yolks with 2 glasses of sifted sugar until pale. Pour in 2 glasses of melted butter and mix for half an hour.
Add ¼ garnetz (3 glasses) of flour and 1 glass of thick white yeast mixture. Mix for another half hour, dust lightly with flour, cover and leave to rise. Beat well with a spatula, fill the mould halfway, let rise a little and place carefully in a hot oven.
When the baba begins to brown, cover with paper; continue as explained in the general note. For six people the source recommends one-third of the quantity: 2 glasses of yolks (about 24), ⅔ glass melted butter, ⅓ glass yeast mixture and 1 glass flour.