Traditional French "Rum baba" recipe

Dissolve the yeast in 1 tablespoon of warm water. Stir until completely dissolved.

Pour the sifted wheat flour into the mixer bowl and make a hole in the centre. Add sugar, a pinch of salt, eggs and water with the yeast. Mix on low speed until all the ingredients are combined. then add the butter and mix on medium speed.

Grease the moulds well with butter and flour. With the help of a spoon, fill them halfway. Cover and leave to rest in a warm place until they double in volume.

For the syrup, heat the water and add sugar, lemon peel, orange peel, vanilla pod and aged rum. Boil for 20-30 minutes until slightly thickened. Once ready, turn off the heat and remove the peel and vanilla.

Whip the whipping cream, and add 1 tablespoon of icing sugar. Then, put it in a piping bag and keep it in the fridge.

Place the babàs in a preheated oven at 200ºC for 15-20 minutes. Unmold them immediately after taking them out of the oven and leave them on a wire rack.

When the babàs are lukewarm, bring the syrup to a boil and immerse them completely. Soak them well on all sides.

Transfer the babàs to a plate and set them aside until serving time.

Serve with whipped cream and a couple of cherries. Also, drizzle the babà with 2 or 3 spoonfuls of syrup. Enjoy!