This is the recipe of a famous moist rhum cake with a light vanilla pastry cream- Baba Au Rhum. Traditionally shape like a champagne cork, bake in a cylindrical mould then soak in a sweet rum syrup. It is a perfect dessert to clean your palate for the end of your meals.
This dessert is a rich ,yeast bread and it can soak indifference alcohol, esp rum. As today, the word " Baba" refers specially to the rum baba. Normally, it is made in the individual serving, petit mould but in my class today we make both in the big mould and small one . I actually like small one better as I like something mini or petit four;)
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