If you want to impress everyone both aesthetically and taste-wise, here is the dessert for you: lemon baba cake. An extremely easy dessert with a unique flavor.
A true lemon triumph: babas soaked in limoncello, lemon cream, and lots of grated lemon zest.
To prepare the custard, I used Zymil milk from this month’s Degustabox.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 10 people
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS FOR BABA’ CAKE
- 35 mini babas
- 12 oz whipped cream
- 1 lemon zest
- 4 tablespoons apricot jam (for brushing)
- 30 cups water
- 7 oz limoncello
- 8 tablespoons sugar
- 1 lemon zest
- 23 oz custard
- 16 oz whipped cream
- 1 lemon zest
- 2 tablespoons limoncello
Tools
- 1 Mixer
- 1 Pan
PREPARATION FOR BABA’ CAKE
First, prepare the limoncello syrup: bring the water to a boil with the sugar to dissolve it. Turn off the heat and add the limoncello. Set aside.
Also prepare the lemon cream: mix the custard (here is my recipe with the secret of the lemon fork) with the whipped cream. Add the limoncello and grated lemon zest. Set aside.
Soak the mini babas in the limoncello syrup by placing them in a large bowl that holds them all, especially after they have swollen. Leave them to soak until they are well-soaked, soft even inside. Add a grated lemon to the syrup.
At this point, squeeze them and cut them in half lengthwise.
Make a first layer of babas on a round plate, arranging them in a circle to fill the entire plate.
Put the lemon cream in a piping bag and fill all the babas. Then make a second layer only of whipped cream. Distribute the grated lemon zest.
At this point, a second layer of babas cut in half. Brush (to shine) the warm jam on all the babas and then decorate with the remaining cream and whipped cream, slices of lemon, and fresh mint leaves.
Store in the fridge for at least 1 hour.
Adriana’s Tip
You can replace the apricot jam with lemon jam, the flavor and aroma will be greatly enhanced!
