Sarabeth's Babka

I got a book a few months ago that I'm really in love with.  "Sarabeth's Bakery"...fabulous!  She shares all her secrets as a really good (and commercial) baker.  There are NO shortcuts in this book.  I've been wanting to really do some laminated dough and dove in this week with her babka recipe.  It starts by making a laminated danish dough.  Expect detailed instructions and pics on how to integrate all that butter.  3 folds, a single/double/single.  Then she requires a 24 hour freeze to best distinguish all the layers.  I had some dates getting a little old in the fridge, so wanted to make a date version instead of raisin/chocolate.  I soaked chopped dates in rum, then made her almond cream.  The almond cream alone is outstanding....butter and suger whipped, then egg yolks and almond paste and chopped toasted almonds.  The babka is much like a cinnamon roll technique...roll dough to dimension, spread with almond cream, then the chopped dates, then sugar/cinnamon.  Roll up.  Then there's a twisty thing you do for traditional babka.  Rise in pans and bake at 325 for about an hour.  It is probably one of the greatest things I've ever made.  Anway...check out the book, it's super good.  The ice cream recipe has all my friends and family swooning.  I've adapted it to a maple/cinnamon/vanilla bean concoction of my own (using her custard base)....boy is it good!