Baba au Rhum
Indulge in the ultimate French dessert experience with Baba au Rhum, a decadent rum-soaked sponge cake that blends rich buttery flavors with a boozy twist. This classic treat features a tender, yeast-raised dough baked to golden perfection, then drenched in a luscious syrup made from dark rum and sugar. Topped with a dollop of airy whipped cream and a fragrant splash of vanilla extract, this dessert is the epitome of sophistication and indulgence. Perfect for entertaining, Baba au Rhum is best served slightly chilled to allow the flavors to meld beautifully. Whether you're a fan of French pastries or simply love desserts with depth and character, this recipe is a show-stopping way to satisfy your sweetest cravings. Keywords: Baba au Rhum, rum-soaked cake, French dessert, whipped cream topping, classic pastry.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 7 g Instant yeast
- 80 ml Milk
- 60 g Sugar
- 0.5 tsp Salt
- 3 large Eggs
- 100 g Unsalted butter
- 250 ml Water
- 150 g Sugar (for syrup)
- 150 ml Dark rum
- 200 ml Whipped cream
- 1 tsp Vanilla extract
Instructions
In a bowl, combine the flour, instant yeast, and salt.
Warm the milk slightly and whisk in the sugar until dissolved. Add this to the flour mixture.
Add the beaten eggs to the mixture. Mix until well combined and smooth.
Melt the butter and allow it to cool slightly. Gradually beat the melted butter into the dough until fully incorporated.
Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 180°C (350°F).
Lightly grease a bundt pan or individual baba molds.
Once the dough has risen, gently knead it to release some air, then transfer it into the prepared mold(s), filling only halfway.
Cover and allow to rise again for another 30 minutes.
Bake in the preheated oven for 20-25 minutes or until golden brown and a skewer inserted comes out clean.
While the cake is baking, prepare the rum syrup by combining water and sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from heat and add the rum.
Once the cake/babas are done baking, let them cool slightly before transferring them to a deep dish large enough to hold the cake and syrup.
Pour the warm rum syrup over the babas, allowing them to soak in the liquid thoroughly.
Serve with a dollop of whipped cream and a drizzle of vanilla extract on top.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 27.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
