Black Baba (Baba Neagra) – Moldovan Cake

Baba neagra is a traditional Moldovan dessert, known for its fluffy texture and intense color obtained through slow baking. Made with simple ingredients—eggs, milk, flour, and natural flavors—this cake is a staple at festive meals. Its rich taste and slightly caramelized aroma are reminiscent of old-fashioned recipes passed down from generation to generation.

Baba neagra is made from readily available ingredients, but the secret lies in the exact proportions and method of preparation. It is perfect for those who love rustic cakes.

• 
  Break the 10 eggs into a bowl.
• 
  Beat well with a mixer for a few minutes, until fluffy.
• 
  In a separate bowl, add the flour and baking soda.
• 
  Add the sugar.
• 
  Then add the oil and stir lightly.
• 
  Add the milk, and mix well with a whisk.
• 
  Then add the kefir and mix well to prevent lumps from forming.
• 
  Finally, add the beaten eggs. Mix well.
• 
  You will end up with a liquid batter, even more liquid than crepes batter.
• 
  Grease the baking tray with butter at room temperature.
• 
  Pour the mixture into the baking tray.
• 
  Cover the baking tray with aluminum foil on top, underneath, and around the edges. Bake in a preheated oven at 200 degrees Celsius for 2 hours, then reduce the temperature to 100 degrees Celsius and bake for another 2 hours.
• 
  The black baba is ready.
• 
  Leave to cool, then cut and serve.