Baba Au Rhum
Baba au rhum is a traditional French dessert, perfect for trying a different dessert at dinner. Remember, it contains a lot of rum.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 2 cups flour
- 1/2 cups cow's milk
- 4 tablespoons dry yeast, for baking
- 3 eggs
- 2 tablespoons salt
- 5 tablespoons orange zest
- 2 tablespoons lemon zest
- 1 stick butter, melted
- 1/4 cups aged rum
- 4 cups water
- 2 cups icing sugar
- 1/2 tablespoons vanilla essence
- 2 tablespoons sugar
- whipped creams, for decoration
- blueberries, for decoration
Preparation
1h 40 mins
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- In a small saucepan, heat the milk and cook over low heat for 2 minutes, then remove.
- In a large bowl, mix the milk, yeast, and 1/2 cup of flour. Let the yeast act for 20 minutes.
- Beating in an electric mixer, add to the mixture the eggs, remaining flour, 2 tablespoons of sugar, salt, and half of both zests.
- Once a dough has formed, incorporate the butter and place the dough on a plate. Let it rise for 20 minutes.
- Preheat the oven to 180 degrees Celsius. Grease a large cake pan (approximately 20 cm).
- Place the dough in the mold, cover with plastic wrap, and let the dough rise for an additional 20 minutes.
- Bake for 30 minutes, placing the mold in the center of the oven. The cake should be slightly golden.
- While the cake is baking, in a medium saucepan combine the water, powdered sugar, remaining zest, vanilla, and 10 tablespoons of rum. Cook until boiling and the sugar has dissolved. Remove from heat. Add the remaining rum.
- Remove the cake from the mold and allow it to cool on a wire rack.
- With a toothpick, make small holes in the cake. Pour the rum mixture over the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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