How delicious babàs are, or at least I like them a lot, and today I wanted to try a baba dough with which I made a stuffed baba cake with whipped cream and berries. The classic soak is rum-based, but I had some limoncello and preferred to use this liqueur as the grated lemon zest is already inside the dough.
The baba is the result, if you can call it that, of a naturally leavened cake originally from Poland (babka ponczowa) and other Slavic countries, perfected by French pastry chefs.
Fragrant, rich, and soft, this is how you can use the baba dough to create this exquisite cake!!
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DOUGH FOR BABA
The cuisine of ASI
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8/10 people, pan 7 inches wide and 4 inches high
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE DOUGH FOR BABA
- 2 3/4 cups All-purpose flour
- 6 1/3 tbsp Butter
- 0.7 oz Fresh yeast
- 3 1/2 tbsp Sugar
- 1 lemon (grated zest)
- 4 Eggs
- 2 cups Water
- 1 cup Sugar
- 1 glass Limoncello
Tools RECIPE DOUGH FOR BABA
#ADV
- Bowl
- Stand Mixer
- Plastic wrap
- Mold
Preparation Recipe Dough for BABA
Crumble the fresh yeast with a few tablespoons of warm water (or milk if you prefer).
Knead it with 40 grams of flour and a teaspoon of sugar, both taken from the total.
Form a small dough, cover it with a clean cloth, and let it rise for at least 30 minutes away from drafts: it should double in size.
After the necessary rising time, sift the remaining flour on the work surface (or put it in the stand mixer), add the little dough of yeast and start working everything using the hook tool.
Wash and dry the lemon, add the grated zest, and also add the remaining sugar.
Add the beaten eggs and the softened butter in pieces, adding more only when the previous is well incorporated.
Knead all the ingredients by stretching the dough and pressing it several times until you have a homogeneous mixture that you will slap on the surface until it detaches from the palm of your hands.
Add a pinch of fine salt.
Cover everything and let it rise * as always protected by a clean cloth for about 90 minutes.
It will be soft but don’t worry and especially don’t add more flour! * I let it rise in the buttered mold where I prepared this baba dough cake for the necessary time until the dough reached the edge.
Bake in a preheated oven at 360°F for about 25 minutes or until the baba dough cake is well golden. Turn off the oven and let everything cool.
Now let’s move on to soaking the cake with baba dough…
Prepare the syrup by pouring the water with the sugar and let it simmer for about 15 minutes.
Now pour in the limoncello (or rum) and let it infuse for about ten minutes.
Let it cool.
Now brush the baba dough cake several times with the very warm syrup to allow it to be absorbed by the baba dough.
Finally, I filled the small central hole with slightly sweetened whipped cream and then decorated with blueberries and strawberries.
Enjoy the baba dough cake!
Annalisa
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Advice and notes
Neapolitan cuisine has an ancient history that intertwines with social and political events over the centuries and has given us countless amazing dishes with unique ingredients just as our beautiful Italy has famous and important gastronomic products and traditions for the whole world, and with the baba we certainly celebrate a food of great goodness!!!
I suggest other sweet leavened recipes with:
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