It wasn't possible that even today I hadn't published the BABÀ's recipe! Leavened products, as you know, are my passion and Babà could not be missing! Beautiful in its grandeur, soft and spongy that absorbs a lot of rum (or if you prefer Limoncello) and stuffed with a lot of cream and cream, just the way I like it, in short, you have to do it, as I explain it to you step by step you can't go wrong! 😉
Send me the photos, as always, I look forward to sharing them on social networks! 😍
🌡️ 190° oven cooking preferably ventilated for about 30 minutes
📝 Ingredients: for 1 baba of 26-28 cm
400 g Flour 0 (or half 0 and half Manitoba)
12-15 g fresh brewer's yeast (or 4-5 g dry)
6 medium eggs
100 g Butter (or margarine)
2 tablespoons Sugar
1 pinch of salt
1 lemon
For the bath:
1 liter Water
300g Sugar
Rum flavour
Rum liqueur
Lemon peel
To fill:
500 g Whipped cream
300 g Custard here 👉 https://youtu.be/5Ol6EQB4pkI
Strawberries or black cherries in syrup
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