Combining Baba au Rhum & Gianduiotto | Hybrid Bakes - Episode 005 | with trial & error

In this episode of Hybrid Bakes, the computer asks me to combine two desserts that I've never heard of before: baba au rhum and gianduiotto. I end up making an adult ice cream cake. Watch the sticky struggle. You can find TRIAL 1's recipe here: withtrialander...
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[@ClearlyPixelated]

Girl, these videos are fantastic! I hope you continue with this series.

[@The91Design]

I'm from Naples wich right now is probably the home of the babà, we adopted it during the French occupation and developed the recipe further. From what I can see there are some mistakes: first of all you used AP Flour, you must use a flour with higher protein content and a 350W at least, and then you should let your dough to accept the liquids and fat before adding more, otherwise you'll get a rich cake batter...and yes the rum syrup has to be hot (golden rule: babà cold/syrup hot).

[@margekleinberg30]

I love your humor! This looks delicious.

[@withtrialanderror]

Haha! Thanks, Marge!

[@goplayercj5079]

i like your use of chopsticks 3:34. ;-)

[@withtrialanderror]

Haha thanks! Gotta represent.

[@SathishKumarComedy]

Who owns the copyright for that music hahahaha