Soft Gin Tonic Cake

Gin and Tonic Baba Recipe

Photo by Dario Bivona

But... what is a baba?

It is a small brioche cake (also called savarin) that is usually drizzled with a rum syrup. Which gives... rum babas! Here, we present you a recipe that revisits this great classic of pastry. Prepared with our own great classic, the 1642 Tonic as well as the famous Fou gin , this dessert is perfect for lovers of 1642 Gin and Tonics!

Here is the recipe for Gin Tonic baba  (soft cake with Gin Tonic) by Dario Bivona , winner of the culinary competition "The best pastry chef in Quebec" broadcast on VRAI .

Photo by Dario Bivona

BABA WITH GIN TONIC 1642

For 12 to 14 babas

Ingredients

Baba:

• 2 eggs
• 1 tbsp. honey
• ¼ cup lukewarm milk
• ½ tsp. instant dry yeast (in sachet)
• 1 ¼ cups all-purpose flour
• ¼ tsp. salt
• ¼ cup softened unsalted butter

Syrup:

• 2 cups of 1642 Tonic
• 1 ½ cups of maple syrup
• ¼ cup sugar
• Orange zest
• 1 cup + 2 tbsp. (280 ml) Fou gin

Sweet whipped cream :

• 100ml whipping cream
• 2 tbsp. maple syrup
• 1 tbsp. mascarpone
• ¼ tsp. cream of tartar
• 1 tbsp. previously prepared syrup

Decoration:

• 12-14 morello cherries or candied cherries

Preparation

babas

1. Butter the mold babas and set aside.
2. In a glass, mix warm milk, honey and instant yeast. Let stand 4-5 minutes.
3. In a bowl, lightly beat the eggs, then set aside.
4. In a large bowl, combine the flour and salt, stir in the yeast mixture and eggs, mix vigorously for 2-3 minutes with a wooden spoon.
5. Add the butter little by little while mixing to obtain a smooth and regular paste.
6. Pour the batter into a piping bag with a wide, flat nozzle, fill the baba mold 3/4 full and, if necessary, flatten the batter with slightly dampened fingertips.
7. Cover with a clean, wet cloth and let rise for 1 hour in a warm place.
8. Preheat the oven to 200°C (400°F).
9. Bake for 18 minutes for golden brown babas.
10. Prepare the syrup. Pour the ingredients into a saucepan and bring to a boil, then set aside.
11. For the whipped cream, whip cream and maple syrup. As soon as it begins to thicken, add the other ingredients and whisk well.
12. Put in a piping bag and keep cool.
13. Unmold the babas while they are still hot and immerse them in the syrup for 10-12 minutes.
14. Place the babas on a rack to dry.
15. Arrange the babas on a serving plate, make a peak of Chantilly cream on each baba and add a candied morello cherry.

Recipe: Dario Bivona , winner of the culinary competition "The best pastry chef in Quebec" broadcast on VRAI .