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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 2 sa. 55 dk.
- Porsiyon
- 6
- Zorluk
- Orta
- Porsiyon başına
- 654 kcal
Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
cake
- 250 gall-purpose flour
- 7 gactive dry yeast
- 20 ggranulated sugar
- 3 gsalt
- 3 adetegg, large, at room temperature
- 60 mlmilk, lukewarm
- 100 gunsalted butter, melted and cooled
syrup
- 500 mlwater
- 200 ggranulated sugar
- 120 mldark rum
- 1 çay kaşığıvanilla extract
- 0,5 çay kaşığıorange zest
garnish
- 240 mlheavy cream, cold(isteğe bağlı)
- 1 yemek kaşığıpowdered sugar(isteğe bağlı)
Ekipman
saucepan · deep dish · baba mold · plastic wrap · wire rack · mixing bowl · whisk · stand mixer
Hazırlanışı
Adım adım
- 1
In a large mixing bowl, combine the flour, yeast, granulated sugar (for cake), and salt.
Yaklaşık 2 dk.
- 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.
Yaklaşık 3 dk.
- 3
Gradually add the melted butter, mixing until fully incorporated and the dough is smooth and elastic, about 8-10 minutes with a mixer.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 sa. 30 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 6
Gently punch down the risen dough and spoon it into the prepared molds, filling them about halfway.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 45 dk.
- 8
Preheat your oven to 180°C (350°F).
Yaklaşık 15 dk.
- 9
Bake the baba for 20-25 minutes, or until golden brown and cooked through.
Yaklaşık 25 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 11
While the baba are cooling, prepare the rum syrup. In a saucepan, combine the water and granulated sugar (for syrup).
Yaklaşık 2 dk.
- 12
Bring the syrup to a boil over medium heat, stirring until the sugar is dissolved.
Yaklaşık 5 dk.
- 13
Remove the pan from the heat and stir in the dark rum, vanilla extract, and orange zest.
Yaklaşık 1 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 17
Serve the baba au rhum with a dollop of whipped cream or fresh berries.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 654kcal
- Protein
- 9,2g
- Karbonhidrat
- 73,4g
- Yağ
- 31,7g
- Lif
- 1,4g
- Şeker
- 41,3g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.