Cooking Class!

Pastry Class with Mallory at Maja’s Kitchen!

As you all know I have taught cooking classes for over 20 years…and loved every moment of it.  Recently, however, we have sold our big home and have moved into a Condominium that we now call our home.  Little did I know that I would be asked to teach a class occasionally here in a much smaller kitchen.   At first I was concerned if it even would be possible to make it work, since the space is truly  very small.  The first class was with two little boys (10 and 6 years old) as I have posted earlier, who used to come to the Gingerbread House Decorating Afternoons during the month of December for many years at our old home. This past year the family was relocating to Arizona and the boys wanted to have a “cooking class at Maja’s Kitchen” before they moved.  I was thrilled and did not want to disappoint them. Therefore, I quickly set up the class together with their Mom. It was great fun for all of us.

Now, just a few weeks ago a friend asked if I could do a class with her friend’s daughter who creates and sells cakes as a business. Well, again I could not miss this opportunity.

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Mallory is 14 years old….

and already has her own pastry business…by the name of….. “Sweets”

Mallory does primarily fondant work with cakes and makes cakes for special occasions for her clients, mostly children’s birthdays…. My class with her was about butter creams and decorating with plant material  She wanted to learn to work in another media other than fondant.
We made  Austrian Vanilla and Chocolate Butter Creams.  While working with her she showed me that she was a very serious student, and is truly very talented. In four years she definitely will be ready for the Culinary Institute of America.  We need to keep our ears and eyes open for her continued progress.

Austrian Butter Cream Recipe!

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My Butter Cream is a European custard based cream…it contains 50% unsalted butter and 50 % of a thick custard.  It is very versatile since one can add any flavor to it and make it into a chocolate cream as well…

In Europe…as I remember from my mother and from reading many of my Austrian and German Pastry Cookbooks that there is no distinction between an icing or a filling for a cake.

There are many fillings for cakes… many are not necessarily butter creams.  When it comes to fillings for cakes there are different flavored butter creams; butter creams flavored with various alcohols, like brandy and liqueurs, as well as Vanilla, Almond, Orange, Lemon, Coffee and Chocolate flavorings.  But, there are also fillings that are made from cake crumbs that are mixed with either alcohol, jams or finely grated nuts  that make up the center layer of a cake.  My favorite is a nut filling that is mixed with cake crumbs, nuts and brandy…..

But today I will show you how Mallory and I made the  Austrian Vanilla Butter Cream.


You need a very thick custard cooled to room temperature and the same amount of butter also at room temperature and of course sugar but it has to be Powdered Sugar, a Vanilla as the flavor.

Custard Recipe

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2 cups whole milk

1/3 cup cornstarch

½ cup sugar

2  jumbo eggs – you can use large size eggs as well

Add the above ingredients into a sauce pan,  starting with the milk, then the cornstarch and mix it well until the starch particles are well  suspended in the milk, then add the sugar and the 2 whole eggs. Again, mix well until all is well integrated into the milk.

2013-07-23 11.47.50 Turn on the heat …to high, and cook  the mixture while stirring constantly.  The mixture will start to change color to a deeper yellow color; when the first boiling bubbles appears take the sauce pan off the heat and holding it in your hand mix vigorously  with your other hand until the custard is smooth and silky.

Sometimes I have to put the custard back onto the burner for just a few seconds to heat it just a bit more then again take the custard off the heat and mix it well until it is smooth and creamy.

At this time the custard might appear a little lumpy, but as you keep mixing/whipping it the lumps will disappear.

I usually taste it to make sure that the starch is cooked.

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Transfer the custard into a small glass bowl and cover it with plastic wrap.  Let it cool to room temperature which will take a couple of hours at least.

However, you can place it into an ice bath or refrigerator to cool it quicker.  If the custard is in the ice bath then keep mixing it which speeds up the cooling process.    If you have time then cool it in the refrigerator covered with plastic wrap for about one hour or so. This custard can be made a day or two ahead and kept refrigerated, but the custard will take about 2 to 3 hours to get to room temperature …or it can be microwaved, but care needs to be  taken not to over heat it…then you have to go through the whole process to cool it down to room temperature again…When you are ready to start to make the Butter Cream transfer the cooled custard into your food processor and process it for a couple of minutes to make the custard smooth and creamy before adding it to the whipped butter and powdered sugar..

 Classic Butter Cream

4 sticks unsalted butter (2 cups)

2/3 cup powdered sugar – more if needed

Cream butter and powdered sugar until very fluffy

Add above cooled and processed custard  – one spoon at a time – and incorporate it into the butter mixture

Mix very slow and do not over beat

Add flavorings




Artificial flavorings, Vanilla, Coconut, Orange, lemon, etc…

Add as much as you like….I start with 1 Tbsp…then add more if the flavor is strong enough to my taste….

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Mallory and I had a great day together creating these Austrian Layered Cakes!


Member…since 1995!

Maja’s Kitchen



Maja/Maria Reisz Springer

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

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“Soup’s on!

Maja’s Kitchen Newsletter ………..January, 2015 !


Black Bean Soup!

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Winter is “Soup Time” in Maja’s Kitchen, therefore, I want to start my Blog Post for the New Year with my very first soup for this year. It is the Black Bean Soup that everyone loved when it was on the menu in one of my cooking classes.

The soup is easy to make and it takes hardly any time at all to prepare.  You do not need a crock pot, just a regular soup pot and a few ingredients to make it.

I love these kind of recipes when I can bring everything together on my counter, chop the vegetables, wash the beans after they come out of the can, add the spices and the rest of the ingredients and place them into the waiting pot on the stove.

When all the ingredients are in the soup pot turn on the heat, and let it all boil up for a few minutes and the soup is ready in half an hour or less.

Serve it with some toasted, buttered bread and dinner is done! I love a small cup of apple sauce after the meal to cleanse my palate.

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By the way…..make a double recipe……because this soup is great to keep in the freezer for another meals later on.

Cleaning up the kitchen is quickly done as well …and you can relax  with a book on the couch….or…. with a favorite TV Show….

Black Bean Soup.. 

my quick method!

Makes about 6 to 8 servings!

          4 cans –15.5 oz each – Goya, Black Beans

Rinse the beans with warm water before you continue with the recipe.

          1 large onion – diced  and caramelized in a little olive oil.

          1 stalk celery, chopped

          1 carrot, grated or sliced

          4 cloves garlic – pressed or chopped

          Pepper – to taste

          2 Tbsp tomato paste – (puree)

          4-6 cups Chicken Stock – or less, depending on the amount of soup you want.

          1lb  Polish Sausage – cooked and diced.

1 Tbsp Balsamic Vinegar

          1 Tbsp sugar

          2 – 3 Tbsp chopped parsley

Garnish with sour cream and 5 or 6 chopped green onions or parsley.

Place the rinsed beans into a soup pot and …………

add the chicken stock

Add sauteed onions,  celery,  carrot,  garlic and tomato paste.

Cook until vegetables are just tender.

Add sugar and vinegar.

Adjust taste with salt and pepper.

Add cooked Polish Sausage and serve with sour cream and green onions.

To thicken soup – take out a cup or more from the pot –

and smash the beans with a potato masher.

Return the smashed beans to the pot to thicken the soup.

Or………use Potato Spuds from the box,

Add the Spuds to the pot and bring it up to a quick boil for about a minute.

Add 1 Tbsp at a time and thicken the soup

until it has the thickness you like.

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This recipe can be doubled or quadrupled.


Member…since 1995!


Maja’s Kitchen….



Maja/Maria Reisz Springer


Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

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Please, send me “snippets” of your thoughts….I love hearing from everyone!


Our Dream Home!


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It was 1981 when we moved from California to Baltimore….with a four year old little son…We looked for a home to buy in April and May of that year…only not liking  anything we saw on the market…. On the day before we went back to California to await the movers who would pack us up and move our stuff to Baltimore…we took one more drive with the realtor hoping to find our dream home. Since we could not decide on any of the houses he showed us that day, he finally said: “There is a house that I know the owner wants to sell, would you like me to call him and see if he is serious?” We nodded our heads and he placed the call and the seller said that we could come by and see it.
When we walked into the front door…I knew this was the home I wanted! I felt immediately comfortable in it and loved the large rooms and the floor plan.

It was our dream home!

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We spent thirty-three years in this house. First we moved walls, painted, re-did rooms, designed a new all white kitchen, bought furniture together with an interior decorator, and made the home …”OURS!”
I felt that we could let our lives and dreams come through and share it with people who we hoped would become friends, let our son grow and develop into the person we envisioned him to become. We had the perfect home for all this to happen through the years!
And it did!


We entertained international friends and guests through McCormick Company where my husband had a position in the International Division, and, I started a cooking school in my beautiful new kitchen.

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Our son was able to have friends who came and played in the woods that surrounded our home, building forts and bridges over a small brook that ran through the Watershed. He learned about all kinds of little animals that had their home in the trees or in little caves underground, birds that fed off a feeder in the middle of the back yard, and, a little birdhouse on a wall near the kitchen window.

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We could watch birds in the spring nesting, feeding and teaching their off springs to fly….We watched snakes that wound around branches on trees and some that lived under our back steps. Foxes patrolled the yard for food, hedgehogs that ate our freshly grown lettuce for lunch before we could pick it to have it for dinner. One year we planted potatoes and did not think that they needed soil that was free of rocks and pebbles, therefore, they came up all gnarled and had funny shapes…but, we ate them anyway. When he was fourteen his father taught him to drive the big lawnmower and keeping the lawn mowed became his weekly job for which his allowance increased.

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In the winter we fed the birds on our deck wall, but, not only birds ate there, they shared their crumbs and seeds with squirrels, foxes and, at night with raccoons and one evening we saw a possum visiting the feeding area.
It was a wonderful house to do anything in and kept us busy throughout the thirty-three years…

Maja’s Viennese Kitchen/Maja’s Kitchen LLC!

My Home Cooking School kept me busy throughout the years.  I taught thirty classes a year and ended the year with Gingerbread House Decorating Sessions in December.  It all started when our son was about 5 years old when I invited his friends for an afternoon to decorate gingerbread houses.   It continued on until it became a part of Maja’s Kitchen.  I would have up to 100 children and adults come to these weekends of Gingerbread House Decorating Afternoons every year.

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When the decorating of the gingerbread houses ended I invited the children and their adult companions to attend a Candlelight Christmas Tea in our basement.

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There they experienced and enjoyed a buffet table ablaze with candles and lots of little sandwiches, pastries, fruit and I never forgot the “pigs in the blanket.” Hot chocolate was served to the children and the adults had tea.  All was served in china cups with saucers and dessert plates.  The children were wonderfully behaved and acted properly.  Everyone relaxed and chatted and had a good time.   I loved these afternoons in December, because for me too, Christmas was approaching and we all felt it as the Christmas music kept us all in a festive mood…

When “Tea” was over they picked up their houses upstairs in the kitchen, parents took photographs around the Christmas Tree in the foyer…and with a shout of “Merry Christmas” left with smiles and glowing faces holding tight their decorated little Gingerbread House.


Cooking Classes at Maja’s Kitchen!

Cooking and baking is truly my passion, I will never tire doing it!

I loved teaching and getting to know the ladies who came to my classes, and yes, there was an occasional man who joined us.  Actually men could not come to my classes because my classes were held in the morning, from 9am to 1pm on Tuesday and Thursdays.   But I did some private cooking classes with men when they scheduled it on a Saturday morning. It all was great fun for me!

I loved learning about having a business. My husband was very good in getting me thinking of it as a business and not just having fun.  His help and encouragement helped me to make this a successful business.  I learned to handle the income and expenses, networking, writing recipes, printing them and having them ready for my students when they arrived in the kitchen.  The night before I set up my kitchen for classes and prepped the ingredients for the recipes.   During the class we learned to cook, plate the meals, decorate tables, learned about each other and become friends.

Paso Robles Cooks Loft

To keep up with teaching I attended many cooking classes at different schools, like the Culinary Institute of America at Hyde Park, NY, the Lavaren Cooking School at the Green Brier, the La Accademie de Cuisine in Bethesda, and many classes that were held around Baltimore through the years. I also joined the International Association of Culinary Professionals where I am still a member.  The yearly IACP meetings have helped me to become a better teacher, and, where I found great support from more experienced culinary professionals.

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We have recently moved from our “Dream Home” to a condominium not very far away from the “old’ house.   We have installed a new kitchen and I have already started to continue Maja’s Kitchen in my new kitchen and condominium/home.

My pastry business is thriving !

Here are some of my recent creations

made in my “New Condo Kitchen!”

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The First Cooking Class in the new kitchen!

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Maja’s Kitchen….



Maja/Maria Reisz Springer


Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on:

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I very much appreciate your little visits with comments

to continue our friendship!


My first Cheese Cake was a.. “Cream Cheese Pie”…

The Warm Cream Cheese Pie

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I was working at the Children’s Hospital, Hematology Research Laboratory, as a Medical Technologist in Los Angeles, California…..when Max Fields, a co-technologist came that morning and brought   a “Cream Cheese Pie” for all of us to taste.   He said he found the recipe in one of the magazines that advertized Philadelphia Cream Cheese.  It was 1967.   With the first bite of this Cream Cheese Pie….I was hooked.  On the way home from work I bought the ingredients and made that delectable dessert to treat my parents with an after dinner desert.

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I have made this desert many, many times since…but, the first time I made it my parents asked me to make it on the weekend since we were having dinner guests who were “American” and thought that they would love to see that we are on the way to integrate into American life…You see we had come to the US  a few years pryer and most of our friends had been other refugees  from Europe.  This particular couple had us over to their house and we wanted to reciprocate their kindness by having them come to dinner to our home.   The husband was full of praise for my mother’s cooking and could not say enough about the “cream cheese pie” when his wife got terribly upset and jealous and created a scene at the table by accusing him not ever telling her that her dinners were outstanding as well… You can imagine how we felt…and the dinner ended badly and sadly ended our beginning friendship with an American couple. We never saw them again.

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Then a few years after that unfortunate experience, I married and we moved to Baltimore, Maryland.   Our son was in middle school when we sponsored  five Japanese La Cross players.  They were the same age as our son and were wonderful young boys.   They were to stay with us about a week or so. The second day I asked how they liked the food that they were having at school when they reluctantly told us that they did not like what they were getting at the cafeteria.  So I cooked them a big pot of rice….they devoured it in five minutes…then I thawed some chicken soup….which they drank right out of the bowls…and that too was gone in less then five minutes. I told them that I would make some dessert for them after they got their showers.

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I got the cream cheese out of the refrigerator…luckily I had some bought graham cracker crusts in the pantry…and whipped up the OLD CREAM CHEESE PIE.

It takes only about 30 to 40 minutes to bake.  I was just taking the pies out of the oven when the boys came down to the kitchen all clean and smiling. They were ready for the dessert, and could not wait to have them cooled down.

They ate the pies within minutes and their smiles became even brighter. They loved it….I did mange to get a bite and discovered that it was even more delicious warm than when it is served cold.  I also do not add the sour cream topping…my “Cream Cheese Pies” are simple and baked until they are slightly browned and cracked on top.

Two years ago  I made them for the….

Annual Garden Club Luncheon!

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Here is the original recipe for the….

 Cream Cheese Pie

The Graham Cracker Crust

1 cup of Graham Cracker crumbs

3-4 Tbsp Butter – melted

Mix the crackers and butter together

add some Cinnamon to the mixture

Line a 9 inch pie pan with the Graham crackers mixture and bake it approximately 10 minutes at 350 F

Cream Cheese Filling

4- 3 oz packages of Philadelphia Cream Cheese

1/2 cup sugar

Cream mixture until fluffy and smooth

Add 2 eggs – one at a time and mix until well blended

Add 1 tsp Vanilla Extract

Pour this mixture into the baked Graham Cracker crust and bake the pie at 350 F for about 20 minutes

Sour Cram Topping

1 small carton of Sour Cram

add 2 Tbsp of sugar

Mix them thoroughly and spread the mixture on to the pie and bake at 500 F  for about 5 minutes

Let the pie cool to room temperature…then cool it completely in the refrigerator over night…and serve it with Cherry pie filling

And here is my version of the…

Cream Cheese Pie!

I usually buy a prepared Graham Cracker Crust in a foil pan at the store….and make the filling with a little more cheese, more eggs and more sugar than the original recipe calls for.  Also I do not make the Sour Cream topping….and I serve it still warm with a dusting of powdered sugar.   The Cherry pie filling…is intensified with a tsp or so of either rum or brandy….which enhances  every bite with an extraordinary flavor and delectable experience.

Cream Cheese Mixture

2 – 8 oz packages of Philadelphia Cream cheese

1 cup of sugar

Cram this mixture together until light and smooth

Add 3 large eggs …one at a time and mix until completely blended

Add 1 tsp of Vanilla Extract

Add 1 tsp of Almond Flavoring

Mix all the ingredients well and pour into a prepared Graham Cracker crust.

Bake in a preheated oven at 350 F….for about 40 minutes or until the top begins to rise and brown and shows several cracks around the edges.

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The cracks and puffed top will settle down as the pie cools.

Serve it when it  still warm….warmer than room temperature…with a little Cherry Pie filling…that has had some Brandy or Rum added to it…and  a dusting of powdered sugar….

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Hope you enjoy this desert as much as I do.


Copyright: Maria Reisz Springer……..

Maja’s Kitchen….





Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!

LinkedIn and Pinterest


Chocolate Linzer Torte for Mother’s Day!

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Quick, quick, quick….you still have time to make this simple Chocolate Linzer Torte……for your mom, grandmom, aunt…or best neighbor for Mother’s Day…..It can be made today, tonight, or tomorrow…on Saturday….it holds well at room temperature for a couple of days….or you can refrigerate it…..but if it is refrigerated I would advise to put it in to a 300 F oven to warm and crisp it up before serving…. You can find the recipe and how to make it on Maja’s Kitchen Blog….. www.majaskitchen.com March 21, 2013 look for it in the Archives…

Tulips and ChocoAlmondCake 006I guarantee that to whom ever you will give it or serve it…they will be most delighted…with this extraordinary pastry…..Tulips go well with this cake….not to eat…but as a decor on the side….but roses will do as well….even little violets… We need to all make sure that we have a mother to spoil on this special weekend….my mom died 7 years ago…but I will make that cake to remember all the special times we have had together….and that I am forever grateful….

www.majaskitchen.com/Chocolate Linzer Torte


Unauthorized use, distribution, and/or

duplication of proprietary material without prior approval is prohibited.

If you have any questions or would like permission,

I can be contacted via email at: maria@majaskitchen.com   

Feel free to quote me,

just give credit where credit is due, link to the recipe,

and please send people to my website, http://www.majaskitchen.com

Find me on… Face Book

LinkedIn and Pinterest

Maja’s Kitchen has moved…..

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As you all know Maja’s Kitchen was a Cooking School at our home in the Baltimore, Maryland area which I ran for the past 25 years.

We owned a lovely big home and bought it in 1981 when we moved from Gilroy, California to Baltimore.

After a few years of redoing, decorating, totally designing and installing a new kitchen we decided that I should start a Home-Based Cooking School.

It was a wonderful time of learning about running a business that included bookkeeping, networking, advertising and just plain being cheerful about what I am doing and loving it.

When I think about the past years, I am amazed how many people I have met and so many of you became life-long friends, while we cooked, set tables, made flower arrangements, plated the food artistically, shared life histories, shared joys and sorrows and memories that kept us astonished and hysterical with laughter while recounting the times we were


together. I am most grateful about having had all those times and friends in my life, but, the time has come when we had to give up our large home and move into a smaller one to make our life freer of the care a huge home demands.

However, Maja’s Kitchen is not ending at this time even though we now live in a Condominium at Mays Chapel, Timonium/Baltimore, Maryland.

I will continue with private classes, in my new kitchen or yours, making/baking and catering special occasion European cakes and pastries for holidays or for whatever celebration you might need at your dessert table, including Gingerbread Houses to decorate your Home for the Holidays.

Please contact me any time you feel an urge for something sweet….or…when  you want to surprise someone with a European Pastry that you might have had on one of your European travels.

Maja’s Kitchen LLC…is now located at:

Mays Chapel in Timonium/Baltimore. MD

12300 Rosslare Ridge Rd, #403

Timonium, MD, 21093

telephone has not changed…it is still – 410-561-1157

Email address: maria@majaskitchen.com

Website/Blog: www.majaskitchen.com

Please, contact me at any time….


If you have not joined me on FaceBook please do…since I communicate with my friends daily… Sending you all friendly wishes with a big hug..…


Maria R. Springer




Russian Easter Bread

Easter in Slavic families is

celebrated with a Babka or Kulic!

In Eastern and Central European Countries (like the area of the former Polish-Lihuanian Commonwealth, which includes Poland, Lithuania, Slovakia, Belarus, Ukraine, Western Russia and a part of northeastern Hungary) a special cake is prepared to celebrate Easter.  It is the Babka, also called Kulic, served with a cheese mixture that is called Paskha….

Babka or Kulic is a tall cylindrical sweet yeast cake.  It is flavored with rum soaked raisins, and candied fruit.  Sometimes Saffron is added to make the cake more yellow. However, I feel that the egg yolks give me enough yellow color therefore I do not add the Saffron.

I remember my grandmother adding saffron to her yeast cakes at Easter.  When I was a little girl I watched her making the cakes  and asked her why she added the red strings to the dough…she answered:  “Saffron macht den Kucha gel,”  speaking in her Swabian dialect.   (Saffron makes the cake yellow.)

This cylindrical cake when baked is traditionally crowned with a white icing, Royal Icing, and is sprinkled with chopped candied fruit and almonds.

Babka is also traditionally served with Paska, a creamy cheese mold.  It consists of a combination of sweetened Pot Cheese, or cottage cheese, nuts, mostly almonds and candied fruit. It is molded into a four sided pyramid, and decorated with nuts or candy to form the letters XB, which stands for “Christ is risen.”  Paskha is the traditional and classical accompaniment for this sweet  yeast bread, Babka, also called Kulic.


I make my Paska with a tub of whipped cream cheese and add:

Rum or brandy soaked chopped apricots – do not add the run or alcohol that the fruit has soaked in

1 Tbsp Candied lemon and orange peels

1 Tbsp Chopped almonds or hazelnuts

1 Tbsp chopped chocolate

1 tsp  Zest of a lemon

1 tsp Zest of an orange

1 tsp of either brandy or rum

Mix all the ingredients together and serve it in a bowl with the Babka,

or form the pyramid and design the letters XB on one side of the Paskha.

One can also add the letters XB on top of the Paska when served in a bowl.


If one does not like the alcohol…. brandy or rum flavoring can be added in stead,

1 tsp of either one.

The Easter Babka

To make it simple….

I sometimes serve the Babka with whipped cream cheese and home made jam!

Prepare the yeast:

2 pkg dry yeast

1 Tbsp sugar

1 ½ cups milk, warmed

1 cup flour

Warm the milk in a glass bowl in the microwave…to lukewarm. Gradually stir into the milk the two packets of dry yeast, sugar and the flour using a whisk or a fork whisking until the mixture is smooth.

Cover the mixture with a towel or plastic wrap and let it sit in a warm place until it doubles in bulk.

Ingredients for the cake batter

½ cup softened butter

1 cup of sugar

7 egg yolks

4 cups of flour

¼ tsp salt

Zest of one orange

2 tsp Vanilla

1 tsp Orange Flavoring

1 cup rum soaked raisins or craisins, discard the soaking alcohol

½ cup sliced almonds

In an Electric Mixer

Cream butter and sugar until very creamy and add the 7 egg yolks, one at a time and mixing well between each one.  Add the vanilla and the orange flavoring.  Mix well.

Add the risen yeast mixture and add the 4 cups of flour/salt mixture and beat well.  The dough will be quite soft.

Leave the dough in the mixing bowl, cover it with plastic wrap and, place it in a warm spot in your kitchen

to rise until it is double in bulk.

Baking the Babka

I have saved some of the metal coffee cans from the past and bake the Babka in them.  However you can bake it in a Bundt pan or Kugelhupf form or even in loaf pans.  It is, after all a breakfast bread.  But, if you are from Russian decent and want to be traditional, look and see if you have some old 2 pound metal coffee cans in some of your kitchen cabinets hidden away.

Whatever baking form you will use, you will probably need two of them, grease them; you do not need to dust them with flour and set them aside until the dough is risen and is ready to be baked.

While you wait…heat the oven to 350 F

When the dough has doubled in size, mix it gently and bring it down to almost the original bulk.

Fill each prepared baking form about half full with the dough, and let it rise again until it doubles in bulk.

Now place it into the pre-heated 350 F oven and bake the cake about 50 to 60 minutes, depending on your oven.

Watch that the top does not brown too quickly, if it does place a piece of foil over each of the cakes to slow down the browning.

At about 45 minutes into the baking time, I usually check the cakes with a thermometer to see if the cakes are close to be baked.   The thermometer needs to read between 190 F and 200 F to be completely baked.

When done, remove from the oven and place it on a rack to cool.

Do not take it out of the baking pans until it is almost completely cooled.   This is a very delicate cake it will break into pieces if taken out too soon.

When it is out of the baking pan let it completely cool before glazing it with Royal Icing.

Royal Icing

1 egg white

½ pound powdered sugar

2 Tbsp lemon juice

Place egg white and sugar into a mixing bowl and beat until very white in color and thick, but runny.

Now add the 2 Tbsp of lemon juice and mix again. The icing has to be thick but able to run down the sides of the cake. Place the cake onto a plate or platter to ice them, not on the platter that you will serve the cake on your buffet.

With a big spoon drop the icing on top of the cake and help it a little to run down the sides. The drips do not have to drip all the way to the bottom of the cake, but do not be too concerned when they do in some cases and puddles collect at the bottom.

When the icing is quite dry, I usually let it dry uncovered overnight on my kitchen counter.

Next day I gently lift it off the plate and place it on a pretty platter ready for the occasion I have planned it for.

Hope you have fun preparing wonderful, not too sweet, yeast bread that will go well with either tea or coffee and the rest of your Easter Breakfast.

Cutting and Serving the Babka

This cake can be cut into large rounds and then the rounds can be cut in half

Or………..it can be cut from the top down and then cut into little triangles.

The Babka can be made a couple weeks in advance because it freezes well, however the decoration with the Royal Icing needs to be done after the cake is thawed and before it is served.   I do it the night before the breakfast.  To freeze it I wrap the cake with three layers of plastic wrap before I place it into the freezer.

I wish you all a wonderful and Happy Easter!



Maria Reisz Springer……..

Maja’s Kitchen LLC….




Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

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