Quantity: 1 six inch cake

Equipment
For preparation 1 : stand mixer, oven, silicone moulds, 6 inch mousse circle, 3cm diameter silicone hemisphere moulds, piping bag, spatula, scraper
For preparation 2 : electric whisk, heavy-bottomed milk pan, plastic wrap, saint-honoré spout, piping bag
For preparation 3 : heavy-bottomed milk pan, whisk, piping bag
For preparation 4 : heavy-bottomed pan, whisk
For assembly: drying rack, spoon, edible rose petals

 

Baba pastry

 

  1. In a stand mixer, melt the yeast with warm milk and pour into the mixture of flour, salt and honey.
  2. Slowly add the eggs to the mixture in step 1 and stir well, using a spatula/scraper to clean the dough from the sides of the stand mixer at times
  3. When the dough is not sticking to the sides, add the butter and mix until the dough is smooth.
  4. Place the dough into a 6 inch mousse circle and a 3cm diameter silicone hemisphere mould and leave to ferment at room temperature until doubled in size.
  5. Bake at 180°C for 10 minutes, then 160°C for 15-20 minutes.
  6. Cool and set aside, or freeze.

 

Chantilly with White Rabbit milk candy

 

  1. Heat the White Rabbit Milk Candy and whipping cream 1 together in a heavy-bottomed milk pan until melted.
  2. Stir the whipping cream 2 into the mixture in step 1, cover with plastic wrap and refrigerate for 6 hours or more.
  3. Whip with an electric whisk before use and place in piping bag with a Saint-Honoré spout.

 

Lime gel

 

  1. Cook the lime purée and lime peel crumbs in a heavy-bottomed milk pan to 40°C.
  2. Add the pre-mixed sugar and pectin to the mixture in step 1 and stir well with a whisk.
  3. Boil the mixture and set aside to cool, stir well and place in a piping bag to use (there will be leftover from this recipe).

 

Rose alcohol syrup

 

  1. Mix all the ingredients in a heavy-bottomed milk pan, stir well and bring to the boil.
  2. Heat to 60-70°C.

 

Assembly

 

  1. Moisten the baba cake with syrup and drain the excess sugar on a drying rack.
  2. Whip the cream and use the saint-honoré spout to make irregular shapes on the six-inch baba cake.
  3. Top the cream with round baba cake and edible rose petals, squeeze lime gel over the top.