|Compressed yeast cake||1|
|Warm milk||6 Tablespoon|
|All purpose flour||225 Gram (2 Cups)|
|Eggs||4 , lightly beaten|
|Butter||125 Gram, softened (1/2 Cup)|
|Clear honey||4 Tablespoon|
|Strawberries||1 Pound (450 Grams)|
|Cream||250 Milliliter (1 Cup)|
Grease 16 small ring molds.
Mash the yeast with the milk in a large bowl.
Mix in 4 tablespoons of the flour and set aside in a warm, draft-free place for 20 minutes or until the mixture is puffed up and frothy.
Preheat the oven to 400°F (200°C).
Beat the remaining flour, the salt, sugar, eggs and butter into the yeast mixture.
Beat well for 3 to 4 minutes.
Half fill the ring molds with the batter.
Cover with a cloth and set aside in a warm place until the batter has risen and the molds are two-thirds full.
Bake in the top part of the oven for 12 to 15 minutes or until the babas are well risen and golden brown.
Take the babas out of the oven and leave them in the molds for a few minutes, then turn them out onto a wire rack.
To make the syrup, put the honey, water and rum in a saucepan and warm over low heat.
Put the babas on a serving dish while still hot and spoon the syrup over them.
When the babas are cool and you are ready to serve them, put strawberries in the middle of each baba and pour a little cream over the top.