A classic French dessert, a sweet brioche like cake ... Put this circle of dough in a baba mould (previously greased), then put at room temperature again during 1 hour. Then, bake 20 minutes ...

The dessert reigned on Polish tables as early as the 17th century ... 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 ...

Nevertheless, the dessert undeniably possesses a certain allure. After indulging in such a sweet delight, little else is needed. In France, the cake is known as baba Savarin, named after a French ...