Hotel
Olimpico
Litoranea
di Pontecagnano Salerno (Italy)
info@hotelolimpico.it
Tel:
+39 089 203004 Fax: +39 089 203458
Amalfi
Coast,
Positano,
Sorrento,
Naples,
Pompeii,
Paestum,
Capri,
Ischia,
Salerno,
Ravello,
Herculaneum,
Mt.
Vesuvius, Maiori,
Minori,
Vietri sul Mare,
Furore
The Neapolitan Babà
Ingredients for the paste
flour 0 gr. 250; butter gr. 80; sugar gr. 25; yeast bream gr. 20; five eggs;
a pinch of salt
ingredients for the syrup
sugar gr. 100; water dl. 1; a small glass of rum
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- dissolve the yeast in a little of warm water
and, with gr. 50 of flour, knead a loaf
- let leaven until it becomes very swollen
- put the loaf in a tureen and add the remaining
flour, the salt, the eggs
- work the whole until the paste comes off from
the walls of the receptacle
- add the sugar and the (fused) butter
amalgamating well
- grease and sprinkle with flour a form for babà
with the border very high
- put the paste in it and let leaven until the
paste will double its volume
- cook forty minutes in the oven already hot at
180 °C until the surface of the babà will turn in a fine brown color
- cold the sweet and then make it wet with the
syrup obtained dissolving on the fire the sugar in the water
- when it becomes cold add the rum
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