Ingredients for the dough
- 200 g of flour
- 100 g of sugar
- 2 eggs
- 35ml milk
- 1 packet baking powder
Put all the ingredients in a bowl and mix to obtain a smooth mass.
Pour into a savarin mold and leave to rest for ¼ hour while you preheat your oven to 180°.
Then bake for 20 minutes. Meanwhile prepare the syrup. The dough should no longer stick to the knife while checking the cooking.
Ingredients for the syrup
- 280 ml of amber rum
- 420ml water
- 200 g of sugar
Put the ingredients in a saucepan and bring to a boil for about 5 minutes.
Unmold the baba, place it in a slightly hollow dish and drizzle the hot syrup ladle by ladle over the hot baba.
For best results, prepare your baba the day before.
You can accompany with whipped cream when serving.