Ingredients
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Dough
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Wheat Flour – 1 ⅓ cups (175 g)
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Butter – ¼ cup (60 g)
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Salt – ½ tsp
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EggsSmall– 5
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Honey – ½ tbsp (12 g)
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Dry Yeast – 1 ¼ tsp (5 g)
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Syrup
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Water – 32 ½ fl oz (980 ml)
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Sugar – 2 cups (400 g)
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Lemon Zest – to taste
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Orange Zest – to taste
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Vanilla Pod – 1
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Cinnamon Stick – 1
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Bay Leaf – 2
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Rum – 1 ⅓ cups (315 ml)
Recipe
Can’t live without baking? Constantly looking for new exciting recipes? Then this one’s for you. Today we’re going to share with you an authentic Italian recipe for delicious baba Napoletano al rum. This sweet cake soaked in sugar syrup and rum is a real godsend.
The dessert is so airy and exquisite, it’s guaranteed to wow your loved ones. And most importantly, you can easily make it at home.
Steps
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1
Done
|
Add warm honey to the flour. Pour half the eggs beaten with a spoon into the flour. Beat with a mixer at low speed. Gradually increase the speed to medium. |
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2
Done
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Mix half of the rest of the eggs with yeast and pour into the bowl. Beat again at low speed and slowly increase the speed. |
|
3
Done
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When the dough doesn’t stick to the walls, throw small cubes of butter in there. Do it in 2 stages. Beat at high speed, then reduce the speed. |
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4
Done
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Pour salt into the rest of the eggs, mix. Pour the eggs with salt into the dough and turn on the mixer for 30 seconds at maximum speed. |
|
5
Done
|
Pour the dough into a pastry bag. Squeeze the dough so it covers ⅓ of the cupcake pan and cut the dough with scissors. Let the dough rise completely in the pan and bake at 350 °F (180 °C) until golden brown. |
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6
Done
|
Boil all the ingredients for the syrup except rum, cool to 140 °F (60 °C) and add rum. |
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7
Done
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Store cakes dry, without dipping in the syrup. Right before serving, dip the whole cake in the rum syrup and squeeze, repeat. |
You can additionally fill your baba Napoletano with custard and top off the dessert with some berries. Bon Appetit!
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