In a large bowl dissolve the yeast in lukewarm milk, add the sugar, salt, eggs and half of the flour. Stir energetically for about 4 minutes or until the mixture is velvety smooth. Add the softened butter cut into pieces and mix for about 3 minutes or until the dough is well combined. Add the remaining flour while continuing to mix for another 2 minutes or until the batter thickens. Pour the dough into a buttered mold, making sure it is even. Cover with a clean cloth and let it rise in a warm spot away from any drafts for about an hour and a half, until the dough is about 1 cm from the edge of the mold. In the meantime preheat the oven to 200°C/400°F. Delicately place the mold on the oven rack without letting it slide because it could deflate. Bake for 30-35 minutes until it is golden brown. Test with a knife, which should come out clean. Remove the babà from the oven and unmold after 2 minutes. Let it cool for about 15 minutes. In the meantime prepare the rum syrup. Bring the water, lemon peel and sugar to a boil until the sugar dissolves. Add the rum and let cool.
After 15 minutes, put the babà back into the mold, poke holes in the surface with a toothpick and pour small spoonfuls of the syrup on it. Continue until the syrup oozes out of the babà when pressed. Cut it in half and spread the bottom layer with the crème chantilly, Amarena Fabbri cherries and some of their syrup, place the other layer on top and decorate with swirls of cream and amarena cherries. Let the babà rest at least 2 hours before serving it. It’s extremely delicious, I guarantee it!!!!
Recipe by MALU