Baba with RhumAlberti Strega
Producer: Alberti Strega
Product: Baba cakes soaked in Rhum syrup
Region: Benevento, Campania
Strega Alberti's roots stretch back to 1860 in Benevento with the creation by the founder Giuseppe Alberti, together with his apothecarist father, of a recipe for a herb based liqueur. The name is drawn from the myth of the Witches of Benevento and the love potion legends: Strega Liqueur. In addition to the liqueur which made it famous, Strega Alberti today produces a wide range of specialty products, from liqueurs to confectionery, with the same care, quality and attention to detail for which they have always been known.
Babas are mushroom shaped yeast cakes soaked in hard liqueur and sugar. Made with a similar dough to Brioche, these cakes are left to leaven three times before baking to ensure a light, fluffy, cloud-like constancy. The cakes dried out for a day before being soaked. This extensive process means that Babas are rarely made at home but purchased from specialty stores. The importance of using quality pastry is to be able to soak up your favourite liqueur. Babas are commonly soaked in Rum but Limoncello and other regional liqueurs are used a special treat.
These babas are soaked in an aromatic Rum syrup. They are best served with lashings of cream or vanilla bean gelato. It is recommended that you turn the jar upside down before opening to ensure all cakes are fully covered in the liquor.
Water, sugar, rum (12%) baba: wheat flour (type 0), eggs, vegetable margarine (vegetable oils and fats: palm and sunflower), water, acidity regulator: E 330, sugar, salt, flavours, natural yeast