Babà al rhum 300 g

The kneading technique and rising time are two great secrets of this renowned cake. It is left to rise for a long time in an elongated truncated cone mould, then baked in a hot oven. It takes on an amber colour and a characteristic ‘mushroom’ shape. After baking, it is taken out and left to ‘dry’ for at least a day so that it loses most of its moisture. It is then placed partially submerged in large containers filled with sugar syrup and rum.

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