Limoncello baba cakes
Tasty Neapolitan dessert, Limoncello style
Ingredients
For the limoncello babà cake pastry
300g flour
300g whole eggs (whisked)
15g brewer’s yeast
30g sugar
1 pinch of salt
120g butter at room temperature
For the syrup that soaks the limoncello babà cakes
250 g sugar
1 l water
200 ml Villa Massa Limoncello
For the lemon cream used to fill the limoncello babà cakes
800g butter
440g sugar
2 eggs
360g egg yolks
360g lemon juice
For the almond crumble for the limoncello babà cakes
100g butter
100g sugar
100g chopped almonds
100g flour
Preparation Method
For the limoncello babà cake pastry
Mix the flour together with the sugar, yeast and half of the eggs.
When the mixture is smooth, add the remaining egg along with the butter, and mix together.
Pour the mixture into special babà cake moulds and leave the mixture to rise.
Finally, bake at 180°C for 20 minutes to finish cooking
For for the lemon cream used to fill the limoncello babà cakes
Mix together all the ingredients and heat them up to 82°C.
For the almond crumble for the limoncello babà cakes
Mix together all the ingredients until you get a sand-like texture. Place this mixture in a pan and bake in the oven at 180°C.
Mix together all the ingredients until you get a sand-like texture. Place this mixture in a pan and bake in the oven at 180°C.
Looking for more inspiration?
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