Neapolitan Baba' with lemon liquor with caramellised honeyed fruits

See the recipe by Vincena Borelli

Blog: Le ricette di mamma Anatina

Ingredients
Molino Soncini Cesare Cake Line flour for Cakes300g
beer yeast10g
tepid milk100g
butter (whisked with a fork with a little salt and the rest of the sugar)120g
medium-sized eggs4
sugar20g

Ingredients for the filling/topping

For the fruit layer: 1 medium pear 1 nectarine 1 fig Mielbio Millefiori Rigoni di Asiago FOR THE LIQUOR 500g water 400g sugar 1 glass of lemon liquor

Recipe:

Place your flour and yeast diluted with a little milk, plus one teaspoon of sugar and the eggs in your doughmaker, and start mixing. Now add the rest of the milk, until you have a soft dough; leave to rest until it doubles in volume.
Add the butter to your risen dough, mixing until it is all absorbed. Pour into a baba' tray, and leave to rise again, before baking at 180°C for around 30 minutes (use a toothpick to check).
Once cold, soak with the lemon solution (see below) without removing from the tray.
FOR THE FRUIT
Cut and clean the fruit as you prefer, place in a pot with a few spoonfuls of honey, and leave until the honey is absorbed.
TO SOAK THE BABA'
Boil the water and sugar for about 30 seconds, turn off the heat, leave to cool and add the lemon liquor - we will use this to soak the baba'!
TO DECORATE YOUR FRUIT WITH WHIPPED CREAM
Remove the soaked baba' from the tray and place in a serving container with deep sides: decorate with the fruit and clumps of whipped cream!!! Enjoy this classic taste of Naples in your own home.

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