Baba without yeast and rum!

Ingredients

For the baba

• 1 cup all-purpose flour
• 1 cup of sugar
• 5 eggs
• Vanilla extract
• 1 sachet of baking powder

For the syrup

• 3 cups of water
• 1,5 cups sugar
• Juice from ½ lemon

Moreover

• 500ml whipped cream
• 1 tbsp orange coloured jam i.e. peach or apricot or orange
• A few cherries and grated pistachios for decoration

Preparation

For the baba

Spread butter in a cake tin and sprinkle with flour.

Beat the eggs until white and foamy. Pour the sugar and continue mixing.

Add the flour, baking powder, and vanilla extract.

Bake in a preheated oven at 200C for 30 mins. Remove from the oven and let it cool down.

For the syrup

Put all the ingredients into a saucepan and bring to a simmer. Simmer for 5 minutes and let the syrup cool down until it reaches room temperature.

How to assemble

When the sponge has cooled, remove it from the tin and cut it horizontally into two even pieces. You can put the sponge back into the tin or keep it on the platter, before adding the syrup.

When the sponge is in the tin, all the syrup is absorbed, while on the platter, a portion of the syrup is released. This doesn’t cause any lack of sweetness as long as you pour the syrup carefully, making sure that the entire sponge is wet. If you think it will be difficult for you to remove it from the tin after you poured the syrup, simply pour the syrup directly on the platter.

Leave the sponge overnight to absorb the syrup. The next day, turn it over to a platter. Whisk the cream until stiff peaks form and put it in a piping bag. Lift the top of the cake gently using a spatula and place the whipped cream between the two pieces.

Heat the jam in a saucepan. Spread the jam on top of the baba to make it shiny. Decorate with whipped cream rosettes, cherries, and grated pistachio.

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