INGREDIENTS. 300g. 100g of flour. butter 5 eggs 1 tablespoon sugar 20gr. yeast 1 pinch of salt 280gr. Mascarpone 130gr. 20g of icing sugar. 50g of chocolate. candied fruit 2 cups rum 1 / 2 cup milk butter for the mold.
PROCEEDINGS. Put on the pastry 100g. flour, baking powder, you've done previously dissolved in a cup of warm water, salt and begin to knead vigorously for at least 5 minutes. As soon as the dough will be 'soft avvolgatelo a floured kitchen towel and under a blanket for at least 10-12 minutes. After the time take it back, put it back on a work surface, or in a bowl large enough and add the remaining flour, butter, sugar and eggs one at a time.
Knead for 15 minutes until 'all the ingredients are completely blended. Butter a mold and pour the dough, be careful 'cause will not have to' take over 'of 3 / 4 of the mold. Cover and let rise for at least 30 minutes, until the dough has' reached the edge of the mold. Turn the oven to 200 degrees and bake for 30 minutes.
Check the cooking stuffing in the center of the cake a toothpick and if it will come out 'clean and dry, and' cooked. Get it out of the oven and let cool. Baba then cut 'into three discs. In a bowl, pour the mascarpone cheese and knead it with an immersion blender to make it soft and creamy.
United icing sugar, a tablespoon of rum and mix well. Divide the cream into two parts. Put on the fire to low heat, a saucepan with the milk and chocolate, stirring constantly, melt the chocolate completely. When will 'loose, embed them to a part of mascarpone cheese and stir gently. Stir in the remaining mascarpone, candied fruit, stirring gently.
Pour the remaining rum into a bowl and dilute it with the same amount 'of water. Brush the base of the baba 'with the rum. Cover with a generous dose of chocolate cream. Overlap the second disc, and even this brush with the remaining rum. Roll out the second filled with candied fruit and overlay the third disc.
Brush the roof of the Baba 'with Rum remained. Cover it completely with aluminum foil and place in refrigerator until serving. Decorate with powdered sugar and sprigs of fresh mint.
PROCEEDINGS. Put on the pastry 100g. flour, baking powder, you've done previously dissolved in a cup of warm water, salt and begin to knead vigorously for at least 5 minutes. As soon as the dough will be 'soft avvolgatelo a floured kitchen towel and under a blanket for at least 10-12 minutes. After the time take it back, put it back on a work surface, or in a bowl large enough and add the remaining flour, butter, sugar and eggs one at a time.
Knead for 15 minutes until 'all the ingredients are completely blended. Butter a mold and pour the dough, be careful 'cause will not have to' take over 'of 3 / 4 of the mold. Cover and let rise for at least 30 minutes, until the dough has' reached the edge of the mold. Turn the oven to 200 degrees and bake for 30 minutes.
Check the cooking stuffing in the center of the cake a toothpick and if it will come out 'clean and dry, and' cooked. Get it out of the oven and let cool. Baba then cut 'into three discs. In a bowl, pour the mascarpone cheese and knead it with an immersion blender to make it soft and creamy.
United icing sugar, a tablespoon of rum and mix well. Divide the cream into two parts. Put on the fire to low heat, a saucepan with the milk and chocolate, stirring constantly, melt the chocolate completely. When will 'loose, embed them to a part of mascarpone cheese and stir gently. Stir in the remaining mascarpone, candied fruit, stirring gently.
Pour the remaining rum into a bowl and dilute it with the same amount 'of water. Brush the base of the baba 'with the rum. Cover with a generous dose of chocolate cream. Overlap the second disc, and even this brush with the remaining rum. Roll out the second filled with candied fruit and overlay the third disc.
Brush the roof of the Baba 'with Rum remained. Cover it completely with aluminum foil and place in refrigerator until serving. Decorate with powdered sugar and sprigs of fresh mint.
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