Put 2 3/4 oz flour into a terrine dish, make a well in the flour, pour in the yeast dissolved in 1/4 glass of warm water, knead to make a soft dough. Cover with the remaining flour, allow to sit for 30 minutes in a warm place. Add the sugar, salt and eggs. Work with a wooden spatula to obtain a firm dough, then add a little warm water until you obtain a soft dough. Allow to rise for 15 minutes under a cloth before adding the melted butter. Pour the dough into a buttered mould, it will fill only half of it, allow to rise until the dough reaches the edges of the mould. Bake in a hot oven (400F) for 20 minutes without opening the oven. Keep an eye on the color. Check the cooking with a knife which must come out clean. Turn out 5 minutes after. Sprinkle with the hot, but not boiling, syrup, generously poured with a ladle. Repeat several times until the baba is completely cold. Coat with the apricot jam which you had sieved, mixed with 1 tablespoon of water and heated. Top with whipped cream 1 hour before serving.
