Babassionata

Unit(s)
Ingredients to Prepare Satin Velvet
Satin Vanilla Velvet Cake 1000 Gr
Whole eggs 250 Gr
Oil 250 Gr
Water 400 Gr
Ingredients to Prepare Syrup
Water 500 Gr
Sugar 125 Gr
Ingredients to Prepare Sable Breton
Satin Crème Cake 400 Gr
Strong baker's flour 100 Gr
Baby oats 55 Gr
Eggs 110 Gr
Butter 200 Gr

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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