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First real recipe: Babovka - input needed
submitted over 9 years ago by Morreed

Finally a recipe I feel comfortable putting out there, still it's not perfect in my opinion. A lil' write-up: Ever since I got my hands on INW lemon cake, I wanted to make a recipe around it. I failed miserably, but when I was leaving home from uni for a visit I sat down and made around 100 mls of various juice and had an idea that turned out pretty good. It's based on slovakian babovka, which is basically the same stuff as german Gugelhupf, and we used to wash it down with some milk as kids.

  • 1% INW Lemon Cake

  • 1% FA Apple Pie

  • 0.5% FA Joy

  • 1% FA Catalan Cream

  • 2% TFA Vanilla Custard

  • 1% TFA Bavarian Cream

  • 2 % FA Vienna Cream

First five ingredients make the cake itself - Main star is pretty much Lemon cake, and other flavours just accentuate it. I feel that it's little too dry for me by itself. Joy and apple pie make that cooked slightly dried crust, while vanilla custard and catalan cream are supposed to mimic the inside of the cake, which is a bit moister. Catalan's spices also provide a little more depth to it, as CC by itself is really nice "dark" deep flavor that gives a real nice heft. Vienna Cream and Bavarian cream leave me with taste of what the babovka with milk tastes like together. This recipe could certainly profit from some FA Meringue or some other flavorings that would provide powdered sugar kind of feel, but I have some pretty sweet juices in my rotation and wanted something that wasn't as sweet.

As I never had any commercial juice or juice made by someone else since my first month of vaping (I was vaping single flavored Liqua), I have no real point of reference of what people expect or like in a juice, but this is something that I really like and wanted to share, so criticism is welcome. If somebody decides to mix this up, be warned as it's really not a shake and vape recipe, as you aren't going to taste much besides that Lemon Cake (which is not that bad, as it's pretty stellar flavor IMO).

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4 points
 
by abdadaover 9 years agoI will rip you a new one if you don't use the sidebar & search.

Sounds awesome. Don't have lemon cake in my inventory but going to add it to my next monthly order for sure.

Thanks for sharing!

3 points
 
by NotCharlesMansonover 9 years ago

Just in time for my Lemon Cake to come in! Can't wait to give this a shot. Looks good. On a side note, would Lemon Cake be a decent addition for a cereal recipe? I'm thinking about shooting for a decent cereal recipe without using any of the more common cereal "starter" flavors.

5 points
 
by coop34over 9 years ago

Cereal is so 2015...

4 points
 
by NotCharlesMansonover 9 years ago

I'm bringin' it back, coop.

2 points
 
by Morreedover 9 years ago

I think it would actually be pretty decent and would set it apart (the dryness of it could really make a difference between fresh cereals with milk vs. cereals that have been soaked with milk, combined with AP), but it's really potent and tends to overshadow other flavours first week or so. I haven't really messed around with cereals, if you come up with something please shoot me a message!

2 points
 
by NotCharlesMansonover 9 years ago

Will do. I just wanted to give Froot Loops one more weird shot before I give up haha

2 points
 
by fritobandito32over 9 years agoMixologist

Great looking first recipe! Thanks for sharing!

2 points
 
by phantom240over 9 years agoPâtissier

How is INW Lemon Cake anyway? It has been sold out forever, and recently came back in stock so I snatched a bottle and I'm awaiting its arrival.

1 points
 
by Morreedover 9 years ago

I love it, I suggest you make a standalone at around 3%, it's pretty delicious and complex even by itself.

1 points
 
by phantom240over 9 years agoPâtissier

Noice!

1 points
 
by JohnLaCuentaover 9 years ago

Saved, I'll try it but will have to sub something for TFA Vanilla Custard.

Question about lemon cake: is it a good cake base where the lemon is easily covered by other fruit? Like FA Applie Pie where the apple is easily covered. I have a feeling lemon might be trickier.

1 points
 
by Morreedover 9 years ago

It's exact opposite of apple pie IMO - even though lemon isn't as prevalent at ow enough percentages, I find myself using FA apple pie when I need to add crust to a pie, where as with Lemon Cake I had to start with it and base my recipe around it. As for subbing the TFA custard, I guess you can add anything that has a tone of eggs, but you want whole eggs, not just whites. Probably could be omitted and bumping up Catalan Cream a bit, but it might end up a bit too heavy.

1 points
 
by JohnLaCuentaover 9 years ago

Thanks for the info. Guess I'll just use CAP V1, but when I look at the recipe I think FA Custard might work pretty well.

1 points
 
by joesphaaover 9 years ago

Looks solid, I'd drop Vienna cream to 1.50%.

I'm actually making this http://homemade-deliciousness.net/mein-wort-zum-sonntag-apfel-marzipan-gugelhupf/ when my order of lemon cake comes in.

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