Ingredients: 500g flour - 8 eggs - 160g butter - 40g baking powder - 1 pinch salt - 50g sugar.
For the syrup to wet: 1.5 liter water - 650gr sugar - peel of 2 lemons - 1 cup rum.
prepare the syrup the day before the preparation of the cake.
Far boil water with sugar and lemon peel for 40 minutes. Let cool
and then filtered into a bowl, cover with a cloth and let it rest.
Prepare the cake: put in a bowl the flour, butter slices, eggs, baking powder and make a first mixed by hand.
Then transfer the dough on a pastry and knead vigorously beat the mixture for half an hour. Slapping the dough until it does not come off the hands and the pastry.
Replace the dough in the bowl and let rest for 2 ½ hours or until the volume of the dough will not be doubled.
Butter a shape with a diameter of 28cm with 7cm diameter central hole and then flour it well.
Arrange the pasta in a spoon without strapazzarli too wet and with a spoon leveling the surface. Allow to rest
until the mixture has reached almost the top of the mold.
Riscaldare il forno a 220° C e infornare il dolce.
A metà cottura,quando il babà avrà assunto in superficie un bel color biscotto, abbassare la temperatura a 170°.
In totale la cottura richiederà circa 30 minuti.
Sfornare il dolce e lasciarlo intiepidire. Poi sformarlo in un piatto fondo abbastanza largo.
Versare lo sciroppo freddo sul babà tiepido cercando di bagnarlo in maniera uniforme.
Poggiarlo poi sul piatto da portata e aspettare che sia completamente freddo per servirlo.
Bagnare le fette con altro sciroppo in base a gusto e necessità
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