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.

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.