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The Neapolitan babà is one of the most famous and loved Neapolitan desserts, and in fact there is a reason, it's too good! But do you know that he was born almost by accident?
Oh yes, because in fact if you taste it alone, it is decidedly not very sweet and if not wet it is dry, but being spongy, adding a sugary syrup and the rum becomes very greedy.
This Neapolitan dessert that is very popular in pastry shop windows can be recognized by its beautiful mushroom shape or in a larger version it can also be found in the crown type.
The Neapolitan babà can be eaten as it is or enticed with cream, whipped cream, and whatever you like best, even fruit is good for it!
Follow my step by step because this Neapolitan recipe is foolproof.
► Ingredients to prepare the baba:
Manitoba flour 400 g
Eggs 500 g
Fresh brewer's yeast 32 g
Butter 140 g
Sugar 28 g
Salt 8 g
For the bath
Water 1 l
Sugar 700 g
Rum 40 g
The recipe on the site: https://www.casapappagallo.it/ricette/baba-napoletano
In Casa Pappagallo there is always something boiling in the pot! Something happens every day, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new food product.
Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and hints taken from our everyday life.
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