Limoncello Baba Cakes
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.
