Baba au Rhum with Whipped Cream and Strawberries

For best results in baking with yeast, all utensils and ingredients should be warm. The dough will rise with the most satisfactory results if placed in a draft-free spot where the temperature is approximately 80°F. Too high a temperature will give a very yeasty taste while too low a temperature will cause the dough to rise too slowly, resulting in poor texture and flavor.

Baba

• 1 package dry yeast or ¾ yeast cake

• 2 teaspoons plus 2 tablespoons sugar

• 2 cups unsifted flour

• ½ cup lukewarm milk

• 1 teaspoon salt

• 3 eggs, lightly beaten

• 1½ sticks (6 ounces) sweet butter at room temperature

• ¼ cup slivered almonds (optional)

1. To make the baba, place the yeast, the two teaspoons of sugar, and two tablespoons of the flour in a 2-to-3-quart bowl and mix well. Sprinkle the lukewarm milk over it and set the bowl in a warm, draft-free place until the mixture becomes foamy, which will take about 15 to 20 minutes.

2. As soon as it reaches this stage mix in the other ingredients. Add the remaining flour, the lightly beaten eggs, and the salt, and stir well until the batter becomes smooth (about 5 minutes). Again, set the bowl in a warm place to allow the dough to rise and double in bulk. This will take about an hour.

3. Gently stir down the dough, add the softened butter and two tablespoons of sugar. Mix well and pour into a 9½” x 2½” ring mold that has been buttered and then dusted with flour; return mixture to the warm, sheltered spot until the dough rises to within ½ inch from the top of the mold, which will take from 20 to 30 minutes.

4. Allow 15 minutes to preheat the oven to 375°F. Set the mold carefully onto a cookie sheet and place in the middle rack of the oven for 25 minutes. Remove from the oven and let rest in the mold for 10 to 12 minutes.

5. Place a round platter over the baba, invert the mold, and remove the cake. Cover the baba with a light, clean cloth.

Rum Syrup

• ⅔ cup granulated sugar

• 1 cup water

• Lemon slice

• ⅓ cup dark Jamaican rum

1. While the baba is baking, or as it cools, make the rum syrup. Place ⅔ cup of sugar, the lemon slice, and a cup of water in a saucepan and bring to a boil. Let simmer for about 12 minutes. Measure out ½ cup of the syrup (discard the rest) and stir in ⅓ cup of Jamaican rum.

2. About 1 hour before serving, spoon the hot rum syrup over the baba. The syrup must be hot in order to soak in properly. (If you like, you can at this point press slivered almonds onto the top and sides.)

Glaze

• 1 jar (12 ounces) apricot preserves

1. Heat the apricot preserves slowly to the boiling point. Let them boil vigorously for a few minutes, then pour boiling hot over the baba. It is always interesting to see how beautifully the preserves adhere to the baba when it is poured this way, giving the baba a perfect glaze.

Whipped Cream Filling

• 1½ cups heavy cream

• Sugar to taste

• 2 tablespoons rum or vanilla extract

• ½ cup small whole or sliced strawberries

1. Next, move the baba to a serving dish by sliding two wide spatulas under it. Fill the center with sweetened whipped cream and place whole strawberries around the edge. This is not a dessert to “place in the refrigerator until needed,” so plan to serve it without delay!