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Tulip Babka with Lemon-Cream Cheese Filling and Almond Crumble - photo 1
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Tulip Babka with Lemon-Cream Cheese Filling and Almond Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 15 wyświetleń ~55.17 PLN - (0)
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Description

A delicate and aromatic bundt cake inspired by the classic tulip motif, transformed into a sweet blog style: fluffy, buttery cake with almond flour, complemented by a refreshing lemon-mascarpone cream and a crunchy, buttery-almond crumble. It looks impressive – resembling a blooming tulip thanks to the decorative glaze and almond petals – and at the same time delights family and guests during Easter, holidays, or coffee gatherings. The cake is creamy on the inside, golden on the outside, sweet and tangy thanks to the lemon, and has a pleasant texture from the almond flour. Serve with fresh tea, coffee, or a light fruit compote.

Składniki (19)

Servings:
10
  • Wheat flour 300 g
  • sugar 200 g
  • Butter 200 g
  • Egg 3 szt.
  • Milk 120 ml
  • Baking powder 12 g
  • Vanilla extract 5 g
  • Lemon zest 6 g
  • Almond flour 80 g
  • Mascarpone 200 g
  • 30% cream 100 ml
  • Powdered sugar 180 g
  • Lemon juice 40 ml
  • Brown sugar 40 g
  • Butter for the crumble 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Amaretto liqueur (optional) 20 ml
  • Edible flowers (optional) 5 g
💰 Szacowany koszt dania: ~55.17 PLN (5.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge at least 1 hour in advance so they reach room temperature (the butter should be soft but not melted). Preheat the oven to 170°C with fan (if you don't have a fan, set it to 180°C). Prepare a tulip-shaped pan (a bundt pan with 'petals') – grease the inside well with butter and lightly dust with flour or use baking spray. If you don't have a tulip-shaped pan, use two loaf pans (then bake for 35–45 minutes).

Ingredients: Butter, Egg
Use a tulip-shaped mold with a capacity of about 1.5–2 liters. The best for greasing is a soft spatula or a silicone brush. A common mistake: ingredients that are too cold make it difficult to properly cream the butter with the sugar.

Cake

2

In a large bowl (metal or glass), place the softened butter (200 g) and sugar (200 g). Beat with a flat mixer attachment or whisk on medium speed for 4–5 minutes, until the mixture is light, fluffy, and forms a so-called 'ribbon' — when you lift the mixer attachment, the mixture should slowly fall, creating a strand. Scrape the mixture down from the sides of the bowl with a spatula.

Ingredients: Butter, sugar
Use a mixer with a paddle attachment or a hand mixer. If you don't have a mixer, beat with a wooden spoon for 8–10 minutes until the mixture becomes light. Do not beat for a shorter time — otherwise, the dough will be dense.
3

In a separate bowl, lightly beat the eggs (180 g = 3 pieces). Add the eggs to the mixture in small portions: pour in about 60 g (1 egg) and mix for 30–45 seconds until combined, repeat with the next egg, and finally add the last one and mix. After adding all the eggs, the mixture should be smooth and not separate.

Ingredients: Egg
Add the eggs gradually to prevent the mixture from curdling. If you notice that the mixture looks like it is separating (fat separating from the rest), add 1–2 tablespoons of flour and briefly mix; this will help emulsify the ingredients.
4

Add vanilla extract (5 g) and grated lemon zest (6 g) to the bowl with the eggs, and mix with a spatula to evenly distribute the flavor.

Ingredients: Vanilla extract, Lemon zest
Use a fine grater for the lemon, trying not to grate the white part of the peel (albedo), as it will add bitterness.
5

Sift the all-purpose flour (300 g) together with the baking powder (12 g) and salt (2 g) into a separate bowl. Add the almond flour (80 g) and gently mix the dry ingredients to evenly distribute the baking powder.

Ingredients: Wheat flour, Baking powder, Salt, Almond flour
Sifting will make the flour airy and easier to combine with the wet ingredients. If you don't have a sifter, mix the dry ingredients well with a fork.
6

Add the dry ingredients to the mixture in three parts, alternating with the milk (120 ml): first 1/3 of the dry ingredients, mix with a spatula just until combined (about 15–20 seconds), then 1/2 of the milk, again 1/3 of the dry ingredients, the rest of the milk, and finally the remaining dry ingredients. Mix gently and briefly — the goal is to achieve a uniform mixture, not to develop the gluten.

Ingredients: Wheat flour, Almond flour, Milk, Baking powder
Use a silicone spatula or wooden spoon. Stir with a folding motion (from bottom to top). The batter is ready when there are no dry patches of flour visible, and the consistency is thick and easy to pour into the mold.

Almond Crumble

7

Prepare the crumble: in a bowl, combine brown sugar (40 g), cold butter for the crumble (30 g) cut into small pieces, and 30 g of all-purpose flour (measure with some extra flour). Rub with your fingers until clumps the size of peas form. Finally, add the almond flakes (30 g from the available 50 g, leave the rest for sprinkling) and mix briefly — the clumps should remain.

Ingredients: Brown sugar, Butter for the crumble, Wheat flour, Almond flakes
Use a pastry cutter or fork if you want to mix faster. Don't knead for too long — too fine a crumble will lose its crunch after baking.

Baking and assembling

8

Pour the batter into the prepared tulip-shaped mold (fill it to about 2/3 of the height). Evenly sprinkle the crumble on top. If you are using amaretto liqueur (optional), mix it with 1 tablespoon of water and lightly soak the cake with a teaspoon on top (don't overdo it). Sprinkle the remaining almond flakes for decoration.

Ingredients: Brown sugar, Butter for the crumble, Almond flakes, Amaretto liqueur (optional)
Place the pan on the middle rack of the oven. If you are using two loaf pans, divide the batter evenly and bake them simultaneously, but monitor the baking time (usually shorter). A common mistake: an overly full pan — the batter may overflow.
9

Bake in a preheated oven for 45–55 minutes at 170°C (fan oven). After 40 minutes, check the cake with a skewer: insert a long skewer into the thickest part — the skewer should come out dry or with a few moist crumbs (but not wet). The top should be golden and springy to the touch.

Use an oven thermometer if you have one — differences in oven temperature are a common cause of failed baking. If the top browns too quickly, cover it loosely with aluminum foil for the last 10–15 minutes.

Cooling

10

After baking, remove the pan from the oven and set it on a rack for 15 minutes to let the cake 'rest' and not loosen immediately after being taken out. After 15 minutes, tilt the pan and gently detach the sides, tap lightly, and remove the cake. Set aside to cool completely on the rack — at least 1 hour.

Use a cooling rack to prevent the bottom from becoming cloudy from steam. If the cake doesn't come out easily, run a thin knife along the edge of the pan and try again.

Cream Cheese

11

In a mixing bowl, place well-chilled mascarpone (200 g) and heavy cream (100 ml), and beat on low speed, gradually increasing to medium speed. When the mixture thickens slightly, add powdered sugar (100 g from the total of 180 g) and lemon juice (20 ml from 40 ml). Beat briefly until the cream is smooth, soft, and holds its shape (about 1–2 minutes). Chill the cream in the refrigerator for 15–20 minutes to achieve a slightly firmer consistency for spreading.

Ingredients: Mascarpone, 30% cream, Powdered sugar, Lemon juice
Use a cold bowl and whisk, chilled ingredients will improve the texture of the cream. Do not whip for too long — mascarpone can curdle and become grainy. The cream is ready when soft peaks form when lifting the beaters.

Glaze and decoration

12

Prepare the lemon glaze: in a small bowl, add the remaining powdered sugar (80 g) and pour in the lemon juice (20 ml). Stir with a teaspoon until a thick but pourable icing forms. If it is too thick, add a drop of water or juice; if too thin, add a little powdered sugar.

Ingredients: Powdered sugar, Lemon juice
Use a fine sieve if the powdered sugar has lumps. The icing should have the consistency of thick cream — not too runny so that it doesn't completely drip off the sides of the cake.

Assembly and serving

13

Once completely cooled (the cake is cold), spread the lemon-mascarpone cream along the top of the cake or in the form of decorative dollops. Drizzle icing over the top so that it naturally flows down the sides. Sprinkle with the remaining almond flakes (20 g) and optionally decorate with edible flowers. Set aside for 20–30 minutes to allow the cream to slightly stabilize before slicing.

Ingredients: Mascarpone, Powdered sugar, Lemon juice, Almond flakes, Edible flowers (optional)
Use a spatula to spread the cream or a piping bag with a star tip for elegant decorations. Additionally, you can add amaretto liqueur (optional) for soaking before the cream.

Portioning

14

Slicing: use a sharp, long cake knife and with cutting motions (without pressing) slice into pieces 2–3 cm thick. Serve on dessert plates. If serving at a party, set additional portions of cream alongside for guests to add to their liking.

You can dip the knife in hot water and wipe it before each cut to ensure the slices are clean and neat.

Fun Fact

💡

The bundt babka, which we interpret here as 'tulip', originates from European baking molds originally used in German-speaking countries; the name 'babka' comes from the tradition of baking cakes in the shape of crowns and domes, which symbolized hospitality.

Best for

Wielkanoc Święta rodzinne Przyjęcie przy kawie

Tips

🍽️ Serving

Serve slightly chilled or at room temperature. It pairs wonderfully with black coffee, citrus tea, or a light dried fruit compote. For an elegant presentation, slice into even pieces and arrange on a light plate, adding a few fresh fruits (e.g., strawberries) as an accent.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container (the cream contains mascarpone). To refresh a portion, take it out 30 minutes before serving. The cake can also be frozen without the cream: wrap tightly in plastic wrap and store for up to 2 months; thaw slowly in the refrigerator, then add fresh cream.

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