BABA À LA PARISIENNE
Prepare the yeast as for [French Coffee Cake]. Beat four tablespoonfuls of sugar to a cream with one cupful of butter and the grated yellow rind of a lemon. Add seven unbeaten eggs, one at a time, incorporating each egg thoroughly into the mixture before the next is added. Make a sponge of the yeast, one cupful of milk, scalded and cooled, and one cupful of sifted flour. Let it rise until very light—about half an hour—and mix with the hand into the egg mixture, adding two more cupfuls of sifted flour. Butter a tube-pan, put in the dough, sprinkle with chopped almonds, sugar, and spice, let it rise two hours, and bake very slowly.