The Perfect Cake Does Not Exi … Is That Buttermilk Tres Leches?
Source: New York Times
Baba au rhum — to my mind — is the king of soaked desserts. I make mine with a lot of orange, vanilla and, because even in the French countryside I cannot escape my Appalachian leanings, black pepper. Then, along with a few good extra glugs of straight rum, a little for the cake “and a little for me” à la Julia Child, I soak the brioche for a whole day and night and serve it, on the second night, with lightly…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times