– Make the sponge
(see the recipe). Add the melted margarine and rinsed raisins at first punching. The pastry should rise again then
– Butter the baking cups, put the pastry balls (joint up) filling the cups for 1/3 of the height. Set in a warm place
– Bake the rum baba 45-60 minutes over 390-430oF (200-220oC) depending on their size. Check the readiness with a splinter
– Unmold, place bottom side up, cover with a towel and set aside for 4-8 hours for maturing
– Syrup: combine the sugar with water, bring to boil and remove the foam. Boil for 2-3 minutes, cool, pour the cognac and essence
- Pierce the baba with a splinter to the middle in some places and dip into warm syrup for 12 seconds pressing slightly from top, place in a baking tray bottom side up to let the syrup soak
– Dip the upper part of the rum baba into warm fondant and ice while rotating slowly. Put in the plates covering the bottom part with parchment to prevent the syrup drain
