A classic dessert of small yeasted cakes soaked in a vanilla kirsch syrup.
Proving time: 1 hour
Level of difficulty: Medium
Special equipment: Electric mixer with paddle attachment; 20 x 5.5cm round moulds; piping bag with 8mm nozzle
Planning ahead: The cooked babas can be frozen and then defrosted before soaking
Proving time: 1 hour
Level of difficulty: Medium
Special equipment: Electric mixer with paddle attachment; 20 x 5.5cm round moulds; piping bag with 8mm nozzle
Planning ahead: The cooked babas can be frozen and then defrosted before soaking