Baba Au Rhum
This classic French dessert features a light, airy yeast cake soaked in a rich rum syrup. The cake has a delicate texture that readily absorbs the sweet, boozy liquid, creating a wonderfully moist and flavorful treat. It's often served with whipped cream or fresh fruit.
O rețetă originală de Forkin
- Durată totală
- 2 ore 55 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 654 kcal
Informații despre alergeni: poate conține ouă, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
cake
- 250 gall-purpose flour
- 7 gactive dry yeast
- 20 ggranulated sugar
- 3 gsalt
- 3 buc.egg, large, at room temperature
- 60 mlmilk, lukewarm
- 100 gunsalted butter, melted and cooled
syrup
- 500 mlwater
- 200 ggranulated sugar
- 120 mldark rum
- 1 lingurițăvanilla extract
- 0,5 lingurițăorange zest
garnish
- 240 mlheavy cream, cold(opțional)
- 1 lingurăpowdered sugar(opțional)
Ustensile
saucepan · deep dish · baba mold · plastic wrap · wire rack · mixing bowl · whisk · stand mixer
Mod de preparare
Pas cu pas
- 1
In a large mixing bowl, combine the flour, yeast, granulated sugar (for cake), and salt.
Aproximativ 2 min.
- 2
Add the eggs and milk to the dry ingredients and mix with a stand mixer fitted with a dough hook, or by hand, until a shaggy dough forms.
Aproximativ 3 min.
- 3
Gradually add the melted butter, mixing until fully incorporated and the dough is smooth and elastic, about 8-10 minutes with a mixer.
Aproximativ 10 min.
Nota bucătarului: The dough will be quite soft and sticky, which is normal for baba.
- 4
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Aproximativ 1 oră 30 min.
Nota bucătarului: A slightly warm oven (turned off) can be a good spot for rising.
- 5
Lightly grease a 6-cup baba mold or individual dariole molds.
Aproximativ 2 min.
- 6
Gently punch down the risen dough and spoon it into the prepared molds, filling them about halfway.
Aproximativ 3 min.
Nota bucătarului: Avoid overfilling as the dough will rise again.
- 7
Cover the molds and let the dough rise again for 30-45 minutes, or until it has almost reached the top of the molds.
Aproximativ 45 min.
- 8
Preheat your oven to 180°C (350°F).
Aproximativ 15 min.
- 9
Bake the baba for 20-25 minutes, or until golden brown and cooked through.
Aproximativ 25 min.
Nota bucătarului: A wooden skewer inserted into the center should come out clean.
- 10
Remove the baba from the oven and let them cool in the molds for 5 minutes before inverting them onto a wire rack.
Aproximativ 5 min.
- 11
While the baba are cooling, prepare the rum syrup. In a saucepan, combine the water and granulated sugar (for syrup).
Aproximativ 2 min.
- 12
Bring the syrup to a boil over medium heat, stirring until the sugar is dissolved.
Aproximativ 5 min.
- 13
Remove the pan from the heat and stir in the dark rum, vanilla extract, and orange zest.
Aproximativ 1 min.
- 14
Place the cooled baba in a deep dish or bowl. Pour the warm rum syrup evenly over the baba, ensuring they are fully saturated.
Aproximativ 5 min.
Nota bucătarului: You may need to gently turn the baba a few times to ensure even soaking.
- 15
Let the baba soak for at least 30 minutes, or longer for more intense flavor.
Aproximativ 30 min.
Nota bucătarului: The longer they soak, the more moist and flavorful they'll be.
- 16
If desired, whip the heavy cream with the powdered sugar until soft peaks form.
Aproximativ 3 min.
- 17
Serve the baba au rhum with a dollop of whipped cream or fresh berries.
Aproximativ 1 min.
Per porție
Valori nutriționale
- Calorii
- 654kcal
- Proteine
- 9,2g
- Carbohidrați
- 73,4g
- Grăsimi
- 31,7g
- Fibre
- 1,4g
- Zahăr
- 41,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover baba au rhum covered in the refrigerator.
Baba au rhum is typically served chilled or at room temperature; reheating is not recommended as it may dry out the cake.