1218 | Baba, Crême à la Vanille.
—Prepare a baba cake as for No. 1216. When removed from the mold and laid on a dish, cut it into six equal parts. Take six ounces of apricot marmalade (No. 1335), and proceed as follows: take one piece of cake in the left hand, and with a knife in the right, cover both sides, where they were cut, with the marmalade. When finished, arrange the six pieces together on the dish, and give them the same form as before they were cut; to be eaten with the following sauce (No. 1219).