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Arturo Weiss Pick

Baba Au Rhum

Name: Baba Au Rhum
Prep time: 100 min
Cook time: 100 min
Yield: 12
Cuisine: Francesa
Ingredients: 2 cups flour; 1/2 cups milk; 4 tablespoons dry yeast, for pastry; 3 eggs; 2 tablespoons salt; 5 tablespoons orange peel zest; 2 tablespoons lemon zest; 1 stick butter, melted; 1/4 cups aged rum; 4 cups Water; 2 cups powdered sugar; 1/2 tablespoons vanilla essence; 2 tablespoons sugar; whipped creams, to decorate; blueberries, to decorate

1h 40 mins

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Arturo Weiss Pick

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The baba au rhum is a traditional dessert from France, ideal to try a different dessert at a dinner. Remember that you have a lot of rum.

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Ingredients

12 portions

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Preparation

In a small pot heat the milk and cook over low heat for 2 minutes, remove.

In a large bowl, mix milk, yeast, and 1/2 cup flour. Let the yeast act for 20 minutes.

Whisk in an electric mixer and add eggs, remaining flour, 2 tablespoons of sugar, salt, and half of both shell scratches to the mixture.

When a dough has been made, add the butter and put the dough on a plate. Let it grow for 20 minutes.

Preheat the oven to 180 degrees centigrade. Grease a large cake pan (approx 20 cm).

Put the dough in the mold, cover with plastic wrap and let the dough grow again for 20 additional minutes.

Bake for 30 minutes, placing the mold in the center of the oven. The cake should be slightly golden.

While baking the cake in a medium saucepan combine the water, the icing sugar, the remaining peel rind, the vanilla and 10 tablespoons of rum. Cook until it boils and the sugar has melted. Get out of the fire. Add the remaining rum.

Remove the cake from the mold and allow it to cool on a cake rack.

With a toothpick make small pots on the cake. Pour the rum mixture over the cake.