Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, ...

The most venerable form of baba au rhum is found at one of France’s most beloved restaurants: chef Alain Ducasse’s Le Meurice ...

Whip the cream and put it in the center of the baba. There you are, your rum baba is ready. For those who really like rum, don't hesitate to add a splash of it on your piece of cake ;) read more ...

One of the sweets he sold was Leszczyński’s babka, soaked with rum instead of wine – baba au rhum. Apparently, he was the one to give it the characteristic mushroom shape the cake is known for today.

then you might relish a visit to Baba Charlie Nyonya Cake in Melaka. This traditional cottage-industry “factory” produces many delicious types of nyonya kuih (cakes), but are especially known ...

One of the standouts being a French Rum Baba cake. While he’s starting out with a wide variety, ranging from a fruit twist to pistachio croissants, he anticipates the menu will grow with time.