To plunge the babà:
water, 16,9 fl. oz
the zest of 1 lemon
rum, 8,5 fl. oz
sugar, 2+1/4 cups

eggs, 6
salt, 1 tbsp
sugar, 2,1 oz
all purpose flour , 4 cups (bread flour, 14,1 oz)
yeast, a cube
margarine, a pack (butter, 3,5 oz)


Pour a large bowl eggs, sugar, margarine, a pinch of salt and the yeast cube well crumbled. Blend the mixture by hand or with an electric mixer for about 10-15 minutes. Add the flour continue to knead. The final result should be an elastic and very compact compound, which should be able to be separated from the sides of the bowl. Put it into the mold and let it rise. You could speed up using the oven at 40 ° but we suggest to let it rise naturally. Then, bake the compound for half an hour at 220 ° until it reaches a golden color. Meanwhile, prepare the syrup by boiling the water, sugar and lemon peel for 20 minutes. When the boiling is done, add the rum and pour a ladle on the surface of the baba after having it riddled with a spoon. Let the baba it in the refrigerator for about two hours, turn the baba upside down on a serving dish and garnish with the whipped cream with strawberries. Enjoy your meal!

Thanks to: Cucinare Dolci