Baba au Rhum recipe - ingredients, nutrition and when to eat it
Baba au Rhum is a European dessert made by soaking a yeast cake generously in sweet rum syrup.
Baba au Rhum is a European dessert made by soaking a yeast cake generously in sweet rum syrup. The moist cake, gentle rum aroma, and soft whipped cream go wonderfully together for a mood-lifting afternoon or an after-meal treat.
Snacks & desserts · 50 minutes to cook
Tips: Pour the syrup over the cake while it is still warm so it can soak all the way inside.
Tips: For a gentler rum flavor, turn off the heat after boiling the syrup, then stir in the rum.
Tips: Whip the cream only until the tip bends slightly rather than making it very firm, so it pairs well with the cake.
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Ingredients (1 serving)
- All-purpose flour — 30 g
- Instant dry yeast — 1.2 g
- Sugar — 5 g
- Egg — 0.5 pc
- Milk — 18 ml
- Butter — 10 g
- Water — 45 ml
- Sugar — 18 g
- Rum — 15 ml
- Heavy cream — 40 g
- Powdered sugar — 3 g