Rum baba cake with diplomat cream

Ready in

8 hours


4 hours*


40 min


15 Pieces






Torta re babà cà crema

Rum baba cake with diplomat cream and black cherries

The baba cake with diplomatic cream and black cherries, is it the dessert for special occasions or for any occasion? This is a sweet dilemma !! The fact is that, being a cake it must necessarily be consumed in company and when you are together you always celebrate something but, in addition to celebrating, with this cake you also try to amaze, in fact, the babà is a bit complicated to make but, once you have learned the technique and, with my recipe and advice, you will learn immediately, you will have extraordinary results.
When the baba cake with black cherries and diplomatic cream or the rum baba cake is brought to the table, the amazement of the diners is: Wahoo !! But did you do it?
Then, when it’s time for tasting, the apex of incredibility is reached, yes, because when you bring that soft baba to your mouth, soaked in liqueur, mixed with the flavor of black cherries and diplomatic cream, then there will be a perfect combination between taste, sight and smell. So, to get this hype, you have to strictly adhere to the rules which are kneading and soaking but mainly the dough which must be elastic. In fact, the dough is the fundamental basis for every type of babà, both for cakes and single-portion types such as the Neapolitan babà, the drowned babà, the babà with Chantilly cream and chocolate etc …


  • 500g flour 00
  • 150g buttee
  • 50g sugar
  • 6 whole eggs
  • 10g salt
  • 25g brewer’s yeast
  • 4 liter water
  • 500g sugar
  • organic lemon
  • 750 ml liqueur for dessert or rum
Diplamat cream
  • 500 ml sweet heavy whipping cream
  • 500 ml milk
  • 100g flour 00
  • 100g sugar
  • 3 whole eggs
  • organic lemon peel
  • 100 ml liqueur for dessert or rum
  • 20g cornstarch
  • 20g apricot jam
  • 40g sugar
  • 8 lemon drops
  • 250 ml water
  • 150 g black cherries in syrup or candied red cherry
Follow Us


In the bowl of the stand mixer, put the flour, crumbled brewer’s yeast, salt and sugar. Attach the leaf whisk and mix on medium speed for 3 minutes

Still with the planetary mixer running at medium speed, add the eggs, one at a time, waiting for the flour to absorb the previous one to add the other

While the planetary mixer continues to knead, cut the butter at room temperature into small pieces and add it to the dough a little at a time, exactly as you did with the eggs

Work at medium speed for 2 minutes, then gradually bring it to maximum and let it work for 1 minute, then gradually go down to zero, let it stay off for 1 minute

After one minute, turn on the planetary mixer again and always a little at a time bring it to the maximum, let it work for 2 minutes at the most then lower the speed to zero, let it rest for 1 minute

Turn the planetary mixer back on and do the same operation described in the previous step, that is, bring from zero to maximum, let it work for 2 minutes and go down to zero. At this point the dough must be elastic

Remove the bowl from the planetary mixer and put it to rise in the oven for 2 hours or until the whole bowl is filled

Grease a 30 cm baba pan, flour and remove the excess flour

Take the bowl from the oven, disassemble the dough, that is, with your hands or a silicone spatula, you detach it from the edges of the bowl, so it becomes once again as it was before rising

Pour the dough into the greased pan, level it and put it to rise in the off oven for 2 hours or until it has reached the edge of the pan

Remove the pan from the oven, turn on the oven at 180°C (350°F) in static mode, when it has reached temperature, about 5 minutes, put the pan in the oven and cook for 40 minutes or until it is golden brown. sides. Remove from the oven and put it to cool covered with a tablecloth or tea towel

While the baba cools we prepare the syrup. Pour 4 liters of water into a large pot, add the peels of the 4 lemons, the sugar and boil for 30 minutes over high heat, or until it has reduced to two thirds, turn off, let it cool, then add half. some rum

Now prepare the custard, in a saucepan boil the milk with the lemon peel

latte e buccia di limone

montare zucchero e uova

In the planetary mixer or with the electric mixer, whip the eggs with the sugar, add the flour and mix

Hang the milk and remove the skins and pour it into the mixer, mix all the mixture well

setacciare latte e bucce limone

cuocere la crema pasticcera

Pour the mixture into another larger pot and let it thicken on a moderate heat stove, always turning otherwise it sticks

Let it cool itself in the pot or in a large bowl, the important thing is that you turn it from time to time so that the patina on top does not form

crema pasticcera cotta

In a very large bowl, put the baba upside down, then, with a ladle pour the syrup all over the cake and from time to time press with your hands on the entire circumference and the center of the baba in this way is better soaked

Now with a tray with high edges of the same circumference as the bowl, turn the baba and pour the syrup over all the cake, let it soak for about an hour then squeeze the cake again

Take another tray with the same high edges, place it on top of the baba, take it in your hands, place it vertically and press hard, in this way excess liquids are eliminated

Now remove the tray that is on top and press the cake with your hand around the entire circumference, eliminating the excess syrup, then put it to rest in the fridge, in this way it swells from squeezing

Now sprinkle all the baba with the remaining rum and put them in the fridge to rest

Meanwhile the cake swells in the fridge, prepare the gelatin for polishing. Take a saucepan and pour the cornstarch and sugar and mix the powders well

Add the water a little at a time and always turn it so as not to form lumps

At this point, always stirring, add a few drops of lemon

After having incorporated the lemon well, add the apricot jam

Always stirring, cook the mixture over medium heat for a few minutes, when it begins to thicken, turn off and let it cool for 10 minutes

Now with the use of a pastry brush, brush the jelly all over the baba cake

Put the custard in the bowl of the planetary mixer, pour the rum, turn the planetary mixer on medium fast and blend for 5 minutes with the whisk, turn off, remove the cream and wash both the bowl and the whisk well, otherwise the whip cream will not whip

Whip the whip cream well making it compact

Now pour the custard into the whipped cream and mix in a compact and uniform way, making it a single compound

Put the cream in a pastry bag with a medium star point, fill the hole in the center of the Babà, then, as you wish, put it on the whole cake and then decorate with black cherries or cherries.

Now the baba cake is ready!


  1. Gently squeeze the whole cake with your hands, pressing from top to bottom, then wet again, especially in those places where it was hard.
  2. Babas grow a lot after wetting, therefore, adjust well with the tray, it must be at least 10 cm wider in circumference.
  3. The ovens are not all the same, if the upper part cooks quickly, cover with aluminum foil to ensure that it cooks inside.
  4. The remaining diplomatic cream is used in the decoration of the single slices.


  1. The baba cake, after cooked and without being wet, can be stored at room temperature, wrapped in cling film for 10 days.
  2. The wet and stuffed cake can be kept in the fridge for 2 days.


  1. Planetary mixer
  2. Whisk for whipping
  3. Leaf or hook whisk
  4. Oven
  5. Mold baba pan 30cm
  6. Knife
  7. 3 pots
  8. Small saucepan
  9. Top dispenser (bottle with spout)
  10. 2 trays with 40 cm high sides
  11. Sac a poche (pastry bag)
  12. Silicone spatula
  13. 2 tb spoon
  14. Ladle for broth
  15. 50 cm bowl
  16. Bowl 20 cm
  17. Round tray of 30 cm
  18. Tablecloth
  19. Cooker

Leave a Reply

Your email address will not be published. Required fields are marked *