Our Babàs are made by hand using the highest quality, 100% natural ingredients such as fresh eggs, flour and butter. Once kneaded, the Babà is left to rise, then inserted into the tin and subjected to a second leavening, for a total leavening of 36 hours. Finally the Babà is moistened and cooked.
Each dessert must have a good flavour and be looking good. The Babà, allows to serve 6/8 people, it should be cut preferably in horizontal slices and served without the addition of Rum or wet.
The Neapolitan Babà, like any other kind of dessert, does not enjoy a long life: once moistened it should be consumed within a few hours, so as not to lose its fragrance and in order to fully enjoy its properties. However, thanks to this cooking method the cake maintains its freshness for a period of about six months at room temperature, preserving all its softness and its aroma without using any preservatives.