Babà is a classic and renowned dessert that combines softness, elegance and indulgence. This traditional recipe calls for a soft, leavened dough that is soaked in a syrup scented with rum or limoncello. It can be more or less alcoholic depending on your preference. If this is the first time you prepare this recipe, add the liqueur little by little, pouring it gradually. Once well chilled, the cake can be served plain or completed with a generous filling of whipped cream or custard, usually garnished with fresh strawberries. An irresistible delight, perfect for any special occasion or to indulge in a moment of pleasure with one of the icons of Neapolitan pastry.
Although its origin is rooted in a legend that attributes its creation to the King of Poland, Stanisław Leszczyński, over time this pastry has won many hearts and become one of the symbols of Neapolitan sweet tradition. Below, let’s see together how to make a delicious babà with whipped cream and strawberries at home:
More recipes with strawberries:
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 4 Hours
- Cooking time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
Ingredients
- 0.83 cup Manitoba flour (for the preferment)
- 0.53 oz fresh yeast (about 1 2/3 tsp active dry yeast equivalent)
- 0.25 cup water
- the preferment
- 3.33 cup Manitoba flour
- 10 tbsp butter, softened
- 4 large eggs
- 3.2 tbsp sugar
- vanilla extract
- 1.33 tsp salt
- 2.11 cup water
- 1.25 cup sugar
- 1 glass rum (or limoncello)
- whole peel of one lemon
- as needed heavy cream for whipping
- as needed strawberries
Preparation
Prepare the preferment. Dissolve the yeast in the water, add the flour and mix well until you obtain a soft, homogeneous dough.
Cover with cling film and let rise until doubled in volume.
For the babà dough, place the sifted flour in a bowl together with the preferment, the sugar, the vanilla extract and the eggs, adding the eggs little by little.
Also incorporate the softened butter in pieces and, finally, the salt. Work everything until you obtain a soft and elastic dough, which should be slightly sticky and almost come away from the sides of the bowl.
Cover the dough and let it rise for about an hour. Then distribute it into the appropriate molds or in a single large ring mold (preferably fluted) about 9.5–10.25 inches in diameter. Let it rise again until the dough reaches the edges of the pan/molds.
After this time, bake the babà in a preheated oven at 356°F for about 30 minutes. Remove from the oven, let cool completely and, in the meantime, prepare the syrup.
In a saucepan, bring the water and sugar to a boil with the whole peel of a lemon. Turn off the heat, add one glass of good rum (or limoncello, if you prefer) and stir.
Remove the lemon peel and immerse the babàs in the hot syrup, letting them absorb it well. For a babà cake, place it on a cooling rack and soak it completely, both on top and underneath, collecting the syrup that runs off into a tray and continuing to moisten the cake.
Keep the remaining syrup, which can be used when serving the babàs. Then let rest for a few hours in a cool place. If desired, brush the surface with glaze and fill with whipped cream and fresh strawberries.
Bon appétit and… see you next recipe!
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