Babà

Melt the fresh yeast in a portion of the warm milk, without overheating it, then combine it with the flour and work until the dough becomes compact. Shape it into a ball, place it in a bowl, and let it rise in a slightly warmed oven until it has doubled in size: about 30 minutes.

Add the remaining milk, eggs, and butter to the risen dough, mixing carefully after each addition. Continue until the mixture It is smooth and well-blended, without obvious streaks of butter and with a soft and uniform consistency.

Thoroughly grease a baking pan babà Pour the batter into the pan, distributing it evenly. Don't overfill the pan, as the batter will rise during the second rising and baking.

Wait for the second rising in the mold, keeping the babà in a warm, draft-free place. Bake until the dough has visibly increased in volume and reached a fluffy, fluffy consistency.

Bake it babà at 200°C (392°F) and cook it until the surface is golden brown and the structure is cooked inside. Check that the cake has kept its shape and has a soft bread crumb dry but elastic.

Dissolve the sugar in the water over low heat and let the syrup simmer until, taking a drop between your index finger and thumb, it begins to string. Turn off the heat, wait for it the mixture is almost cold and incorporates the rum.

Unmold the babà While still warm, place it on a plate. Pour the syrup over it with a ladle, distributing it gradually; repeat the dipping process at intervals, collecting any liquid that settles on the bottom and pouring it over the cake until it is well-saturated.

Serve the babà after completing the absorption of the syrup. Present it with pastry cream and black cherries, or accompany it with whipped cream and strawberries, with only heavy cream or with one zabaione to the Marsala.