50 Minutes

For the baba’ dough:
Flour, 12 Oz
Butter, 3,3 Oz
Fresh yeast or a sachet of dry yeast for bread making, 0.9 Oz
Sugar. 2 Tablespoon
Pinch of salt
Eggs, 3
Zest of one organic lemon
Milk if needed

For the syrup:
Limoncello, 3,3 Oz
Water, 1,7 Oz
Sugar, 1,7 Oz

For the custard:
Egg yolks, 4
Sugar, 3,3 Oz
Milk, 8,3 Oz
Corn flour, 1 teaspoon
Organic lemon , 1
Vanilla extract, 1 teaspoon
Double cream, 5,3 Oz
Chocolate chips, 2 Tablespoons


Make the dough by dissolving the yeast in little warm water. Add 50g of flour and shape it into a ball. Let it rest covered with a cloth in a warm place for half an hour.
Add the remaining flour, the eggs, the sugar, the lemon zest, a pinch of salt and the softened butter. Work the dough with your hands for about 10 minutes and shape it into a smooth ball. Add some lukewarm milk if you find the mixture being too dry. Then put it in a bowl, cover with a cloth and let it rest again in a warm place for a couple of hours.
Place the dough in a greased baking ring, cover it up with the cloth and let it rest for a further 30 minutes. Cook in a warm oven at 190C for 25-30 minutes until golden.
Wash the lemon, dry it well and peel the rind with a knife, then put it in a sauce pan with the milk and bring to the boil.
Whip the egg yolks with the sugar until pale and creamy; pour the milk over it whilst stirring all the time. Add the vanilla extract and the corn flour and bring to the boil over a gentle heat until the sauce has thickened.
Let it cool down, add the chocolate chips and then the whipped cream stirring it gently into the custard. Take the cake out of the oven and let it cool down.
Make the syrup by stirring 50 ml of water with the sugar over a source of heat. Let it boil for a few minutes then add the limoncello and stir well.
Now let’s assemble the cake.
Brush the cake with the syrup until it has all been absorbed;
Put the cake on a plate and pour the custard into the central hole. Decorate with fruit of the forest, small mint leaves, lemon wedges and candied lemon rind.

Thanks to: My Little Italian Kitchen