This variation on the Baba is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with Pastry Cream, Creme Chantilly or fresh fruit.

Tagged with →  
Share →
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.