Babas with cream-lime cream
easy
90 mins
90 mins
Ingredients
- 350 g Flour
- 1/2 cube (21 g) Yeast
- 1/8 l tepid milk
- 100 g Butter or margarine
- 4 Eggs (size M)
- 100 g Sugar
- 7-10 Tbsp Salt
- 100 ml Orange juice
- 50 ml Orange liqueur
- 2 packages Vanillin sugar
- 250 g Low-fat curd
- 2 Eßl lime juice
- 7-10 Tbsp grated peel of 1 lime
- 200 g Whipped cream
- 1 package Cream stabiliser
- 7-10 Tbsp Grease
- 7-10 Tbsp Lime, lemon and starfruit
Directions
- 1
Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into it. Pour milk into the yeast and mix with some flour. Cover the pre-dough and let it rise in a warm place for about 15 minutes.
- 2
Melt the fat, let it cool down a little. Cream eggs, 50 g sugar and salt. Add liquid fat. Pour into the yeast pre-dough and mix everything to a smooth, almost liquid dough. Cover and leave to rise for another 30 minutes.
- 3
Grease 9 savarin cups (approx. 10 cm Ø). Fill half of each mould with dough and leave to rise for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
- 4
Drop onto a cake rack and let it cool down. Mix orange juice, liqueur and 1 packet of vanilla sugar and sprinkle the babas with it. Mix quark, 1 packet of vanilla sugar, lime juice, sugar and lime zest.
- 5
Whip the cream and cream firmer until stiff and carefully fold into the quark mixture. Pour into a piping bag with star-shaped spout. Halve 4-5 Babas. Fill the halved babas with the cream. Place the lid on top.
- 6
Squirt tuffs into the centre. Decorate lime slices, lime zest, lemon balm and star fruit as desired.
Nutrition Facts
440 kcal
46 g
20 g
13 g
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