Ingredients
Baba:
1 packet Active Dry Yeast
125g flour
1 teaspoon baking powder
125g caster sugar (fine grained but not powdered)–granulated can be used as a substitute
A pinch of salt
2 eggs
60g melted butter + 20 g for the mold
Syrup:
150g caster sugar
30cl water
A ribbon of orange zest untreated
A ribbon of lemon zest untreated
Filling:
250g strawberries
20cl heavy cream
50g powdered sugar
juice of one lemon.
Preparation
Mix flour, salt, sugar and baking powder in a bowl and create a well at the top.
Pour the beaten eggs and knead the dough until smooth, uniform and no longer sticks to your hands (you can also make the dough with mixer at low speed).
Cover with a cloth and let stand 30 minutes.
Meanwhile, prepare the syrup: Blanch the zest of citrus 3 minutes in boiling water. Put sugar and water in a saucepan. Add zest and bring to a simmer for 10 minutes or until syrup has formed.
Let cool and remove the zest.
Knead the dough again by incorporating melted butter, then pour into a bundt pan (ring mold) previously buttered.
Cover and let rise during the time it takes to preheat the oven ( 220 ° C).
Bake on the middle rack for 10 minutes then reduce heat ( 180 ° C) and bake 10 minutes more.
Unmold the “baba” onto a cooling rack and drizzle with syrup immediately. The syrup into the “baba”. Repeat until all the syrup is absorbed.
Wash and stem strawberries. To reserve some stems for garnish, and mix with other 30g powdered sugar and lemon.
Whip the heavy cream and incorporate the remaining powdered sugar.
Place the “baba” on a plate, pour the whipped cream in the center and garnish with reserved sliced strawberries and stems.
Introduce the whipped cream separately.
Serve chilled.
