Gastronomy  This exquisite baba that will drive your Papa gaga
17/06/201509:00 TV5MONDE

© A beautiful Baba au vieux Rhum by Talita Setyadi

And here comes Father’s Day on June 21st. You must agree that it’s always tricky to find a nice little present that will please our dads. Why does it always sound easier to find a gift for our dear Mothers than for our loved Fathers? Well, if for this year you are once again running out of ideas, we will help you! Treat your father with this beautiful dessert, which is called the Savarin, or the Baba au rhum (Rum Baba).

©A variante of the traditional Baba in a Yule log shape by Meilleurduchef

In case your father asks what is the difference between a Savarin and a Rum Baba?


The Baba is believed to be a version of the Kouglof and it contains dried raisins. It was invented in the 17th Century. The baba was imported to Paris by the King of Poland to King of France Louis XV. According to legend, Louis XV found the traditional Kouglof a bit too dry and decided to dip it into rum! And of course it tasted delicious!!!
Regarding the name, it comes from the hero of the King’s favourite book: Ali Baba. Today, it 
often comes in the shape of a champagne cork, compared to his cousin the Savarin...

© Another variante: a baba opened in halves and stuffes with cream and fruits by Ilikeitaly

And the Savarin: 
In 1844, the Julien Brothers Parisian pâtissiers decided to remove the raisins from the Baba and to bake it into a Savarin mould (in a crown shape), which contains a hole in the middle. This cake was then called the Brillat-Savarin and then later became the simple Savarin.


The savarin became very popular in France and today, many people are confused and call both of them Baba au RhumIn Turkey, this cake is called the “Father’s Cake”!


Now that you are a Baba expert, let’s cook:


For a giant Savarin:
Ingredients for the dough:

250g flour
90g sugar
3 eggs
10g of yeast
2 tbsp. milk
5g salt
90g butter (softened)



125g sugar
50 cl water
50 ml rum / 6 tbsp. rum
Orange and lemon zests


some whipped cream and fruits for the garnish!

Individual Savarins with whipped cream

_Sprinkle the yeast over the warm milk, mix and let rest for 5 minutes.
_Combine the flour, salt and sugar. Mix together with a wooden spoon.
_Add the eggs one by one.
_Add the milk and yeast to this mixture.
_Mix vigorously for 2 to 3 minutes. (It is normal to obtain a very sticky dough)


_Slowly add the butter, keep stirring until the dough is smooth.
_Stop when the dough starts to detach itself rom the container.
_Cover with a tea towel and leave it to rest in a room at 25C. The dough should double in volume (after 1 hour). Then, knock back with your hand.

_Grease a large savarin mould. Fill with the dough up to ¾. And leave it to rise until it reaches the top of the mould (for another 20 minutes).
_Preheat the oven with rack in the middle position to 200C. 

_Heat for 25-30 minutes at 190C.

A Savarin mould

Preparation of the Syrup:
_Bring to boil the water and sugar with lemon and oranges slices. Then remove from heat and let it cool down until lukewarm temperature. Add the rum to the mixture after it had cooled down only.
_Take the baba out of the oven and let it cool down onto a cooling rack. Add the syrup in several times. 

© Syrup poured over the savarin after cooking by Dumieletdusel

© Baba au rhum by Amandine


_Add the whipped cream in the middle, decorate with fruits of your choice, it is now ready to be served!
(Add some more rum before serving if you think your Papa will like a strong one!)

❤ Bonne Fête Papa! ❤ 

 © Another variante by the French Pâtissier Jacques Génin, who performed the Baba au Rhum using Taketsuru 21 Nikka, one of the best whiskys in the world....

Thank you for reading this article. What do you think about this dessert? Would you like to try this recipe? Feel free to leave us your comments using the toolbar on the left hand side. 

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