Sovrano Limoncello Baba

For the baba:

  • 500 g of flour 400 W (or Manitoba)
  • 200 g of butter
  • 50 g sugar
  • 35 g of fresh yeast (18gr if dry yeast)
  • 10 g of salt
  • 500 g of whole eggs

Syrup:

  • 1 ltr of water
  • 375 g of caster sugar
  • 150 ml Sovrano limoncello
  • 1 g of cardamom
  • 5 g of lemon peel

For the dough:

Pour the flour, baking powder and sugar into a mixer. Add half of the eggs and when the dough firms up, add the remaining eggs, a little at a time. When the dough comes away from the sides of the mixer, add the butter cream and salt. Fill half of your moulds with the baba dough and let rise for 2 hours or until the dough has reached the edge of the moulds.
Then bake in a preheated oven at 160 degrees for about 15 minutes.

For the syrup:

Heat water and when is about to boil, add sugar, cardamom and Sovrano Limoncello.
When the babas are cold, dip them in syrup. Repeat until the babas are soft. Put the soaked babas, upside down to rest. Then brush them with the neutral gelatine, make a vertical cut and fill them with cream or custard cream and garnish with cherries to your liking.

Enjoy it

Sovrano Limoncello

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