So with the idea of \u200b\u200btesting the Past Merey did with him sauce (I put a sweat with a little water, sugar and a little sarrapia grated) to soften a little but, then again a process until thick and spreadable jam. Elaborated
original mass replacing the cinnamon babka for sarrapia, after fermentation and the rest in a rectangle stretched thin, smeared with cashew sauce, then rolled, closed well and as the recipe was for 2 put one in a mold as Gugelhopf or Kouglof and the other wrapped it like a knot and placed in a rectangular container, painted after the break the egg and baked.
The aroma while baking to anticipate a good result ... but I say the taste and texture of these breads simply magical, soft, fluffy, fine, delicious ....
Although my guide lists it as bread Hungarian according to wikipedia is traditionally prepared for Easter Sunday in Poland, Lithuania, Slovakia, Belarus, Ukraine and western Russia. The traditional babka has some type of fruit filling, especially raisins, and glazed with a frosty fruity, Lesnar sometimes rum. The modern babka can be filled with chocolate or cheese.
Another version of babka is connected to the Jewish tradition of Eastern Europe. This version is made from a yeast dough pulls double stranded and usually cooked in a baking pan high. Instead of fruit filling the dough contains cinnamon or chocolate. Usually covered with streusel.
Finally I leave there I say more native version but no less delicious flavor to the South-eastern Venezuela
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