Villa Massa Limoncello

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Limoncello Baba Cakes

Limoncello Baba Cakes
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.

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