Preparation
- Dissolve the yeast with 1 tsp sugar in the lukewarm milk and leave for 10 minutes until it bubbles.
- Beat the eggs, egg yolks, 65 g sugar and vanilla sugar vigorously with a hand mixer on the highest setting. Mix the flour with the salt, cinnamon and nutmeg and stir it in gradually, then add the yeast milk and keep stirring until the batter forms bubbles.
- Grease a ring tin, fill with the batter and leave covered in a warm place for about 30 minutes to rise.
- Put the tin into a cold oven and bake at 180 °C (fan) for about 40 minutes. Leave to cool and turn out onto a wire rack.
- For the syrup, bring the water and raw cane sugar to the boil and reduce until syrupy. Stir in the rum and soak the baba with it spoonful by spoonful until everything has been absorbed.
- Stir the jam with the orange liqueur, press it through a sieve and brush it over the baba. Chill and serve with whipped cream.
Drink with it
Aged rum · excellent match
Rhum vieux (agricole) or ron añejo, neat
The cake is soaked in rum; an aged rum in the glass picks up the vanilla, raw cane sugar and spice directly and, with its dryness, sets a counterpoint to the sweet syrup.
Drinking rum neat: how to get to know a bottlingSweet wine · good match
Sauternes or Jurançon moelleux, well chilled
Noble sweetness with apricot and orange notes meets the apricot glaze and the orange liqueur, and the acidity stands up to the syrup.
Which wine goes with dessert? Comparing sweetness deliberatelySpiced rum · good match
Spiced rum, on ice
Vanilla and cinnamon in the glass extend the cinnamon and nutmeg in the dough.
What is spiced rum? Pay attention to the legal designationCognac and brandy · good match
VSOP cognac, neat
The apricot glaze and orange liqueur meet the dried fruit and oak notes of the cognac.
Cognac and Armagnac: Two Origins for Brandy