Baba (2)

Baba (2)
Baba (2) 5 1 Stefano Moraschini


For the dough: grease and flour a bundt cake pan.

In a plastic container with electric whips slamming eggs with melted butter, salt and sugar; pour half of the flour and the vanilla, then the yeast previously dissolved in a cup of warm water.

Mix well and add the remaining flour, working the mixture by hand until it comes loose from the walls of the container.

Arrange the dough evenly on the bottom of the Pan and let it rise in a non-ventilated place (oven off) for 2 hours.

Then heat the oven at 100 degrees and bake, being careful to raise the temperature up to 200/220 degrees until the surface is golden.

Then remove from the oven and allow to cool.

Pierce the surface with a toothpick and, still in the Pan, sprinkle with the syrup that you have prepared and let rest in refrigerator for 1 hour.

Then turn onto a serving dish.

Serve slices sprinkled with Chantilly.

For the syrup: in a saucepan combine the water, sugar and the grated lemon rind; put on the fire and bring almost to a boil; remove from heat, cover and leave to cool, then pass through a sieve and add the rum.

For the whipped cream: mix in a casserole in the egg yolks and sugar, vanilla and flour; mix well.

Then milk and chopped lemon peel (mix well) and bring on a moderate flame, stirring continuously until thickened.

Remove from heat, remove the lemon peel and let cool.

Then add cream to taste and allow to cool in the fridge.

Baba (2)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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