Separate the egg whites from the yolks. Beat the yolks with the sugar until frothy and pale.
Fold in the flour sifted with the baking powder in small batches, then add the milk, followed by the stiffly beaten egg whites.
Pour the batter into a generously buttered ring mold, filling it no more than two-thirds full.
Bake in a preheated medium oven (220°C) for 30-35 minutes. Test for doneness with a skewer before removing from the oven.
Unmold onto a serving platter while hot. Prepare the syrup by boiling the water and sugar, then remove from heat and stir in the kirsch. Spoon the hot syrup over the hot baba generously.
Allow the baba to cool completely, basting occasionally with the syrup to ensure even absorption.
Brush with warmed apricot jam for a glossy finish.
Decorate with a garland of candied fruit.
Just before serving, scoop balls of Plombières ice cream using a melon baller and arrange them in the center of the baba ring.
Serve immediately for the best texture contrast.
