Babassionata - Puratos

Working Method

Composition and Preparation

1. Satin Velvet

Mix all ingredients together for 4 minutes in the mixer with a paddle at medium speed.
Pipe into mold and bake
Bake at 170- 180°C closed damper

2. Syrup

Flavor your syrup with raspberry flavour for red velvet
Bring the ingredients to a boil and cool down to 70°C to soak the Satin Velvet Cake

3. Sable Breton

Beat sugar, salt & butter with a flat beater
Incorporate eggs slowly
Finally add dry ingredients & raisins
Roll to 5 mm between baking papers
Chill to cut discs of 18 / 4 cm
Bake in a deck oven at 180°C 14 – 16 min, open damper

Final Assembly

Cover the sable Breton with melted Carat Dark, butter and almonds.
Add the soaked Satin Velvet cake on top of the Sable Breton, pipe the Topfil of your choice in the center of the baba,
Finish with the Ambiante cream and the chocolate decoration

About this recipe

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