Raisin Baba with Grappa Zabaione

For the raisin baba with grappa zabaione, first cut the apricots into 5 mm cubes for the dough and soak them with the raisins in grappa for one night.

For the dampfl, melt the yeast and sugar in the lukewarm milk. Add 100 g flour and stir until smooth. Cover and let rise in a warm place for 15 minutes.

Strain the remaining flour into a bowl. Add the lemon zest, eggs, vanilla pulp, 1 pinch of salt and the steam and knead with the dough hook of the mixer until you have a smooth, semi-liquid dough. Then knead in the softened butter. Cover the dough and let it rise in a warm place for 45 minutes until doubled in size.

Thinly brush a wreath form (26 cm diameter) with butter and sprinkle with the almond kernels. Fold the apricots and raisins preserved in grappa into the risen dough with a wooden spoon.

Pour into the wreath form, cover with a dish and let rise for another half hour. Now bake in the heated oven on the 2nd rack from the bottom at 160 °C (gas 1-2, convection oven 150 °C) for 35-40 minutes.

In the meantime, fry the pine nuts in a frying pan without fat, turning until golden brown.

For the spiced syrup, scrape the pulp from the vanilla pod and bring to the boil with the lemon juice, pod, white wine, orange and lemon zest, sugar and the cinnamon stick. Without a lid, reduce to 400 ml over medium heat.

Turn cake out onto a cake rack and drizzle with the spiced syrup while still hot. De

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