Ingredients

For the limoncello babà cake pastry

• 300g flour
• 300g whole eggs (whisked)
• 15g brewer’s yeast
• 30g sugar
• 1 pinch of salt
• 120g butter at room temperature

For the syrup that soaks the limoncello babà cakes

• 250 g sugar
• 1 l water
• 200 ml Villa Massa Limoncello

For the lemon cream used to fill the limoncello babà cakes

• 800g butter
• 440g sugar
• 2 eggs
• 360g egg yolks
• 360g lemon juice

For the almond crumble for the limoncello babà cakes

• 100g butter
• 100g sugar
• 100g chopped almonds
• 100g flour

Preparation method

For the limoncello babà cake pastry

• Mix the flour together with the sugar, yeast and half of the eggs.
• When the mixture is smooth, add the remaining egg along with the butter, and mix together.
• Pour the mixture into special babà cake moulds and leave the mixture to rise.
• Finally, bake at 180°C for 20 minutes to finish cooking

For for the lemon cream used to fill the limoncello babà cakes

• Mix together all the ingredients and heat them up to 82°C.

For the almond crumble for the limoncello babà cakes

• Mix together all the ingredients until you get a sand-like texture. Place this mixture in a pan and bake in the oven at 180°C.
• Mix together all the ingredients until you get a sand-like texture. Place this mixture in a pan and bake in the oven at 180°C.