Baba au Rhum
Baba au Rhum is a French dessert for those who don't like their desserts sweet. It is a yeast cake soaked in Rum.
Ingredients
| Active dry yeast | 2 Tsp |
| Milk | ¼ cup |
| Sugar | 2 cups |
| Eggs | 2 |
| Butter (unsalted) | 7 Tbsp |
| All-purpose flour | 1 ½ cups |
| Salt | ½ Tsp |
| Water | 1 ½ cups |
| Rum | ½ cup |
Tools
| 1 | Large bowl |
| 1 | Bowl |
| 1 | Thermometer |
| 1 | Whisk |
| 1 | Wooden spoon |
| Plastic wrap or kitchen towel | |
| 1 | 4 cup ring mold |
| 1 | Wire rack |
| 2 | Small saucepan |
| 1 | Blunt knife |
| 1 | Fork |
| 1 | Platter |
Cake
Step 1
| 2 Tsp | Active dry yeast | |
| ¼ cup | Milk | Luke warm (105° to 115° ) |
| 1 Tsp | Sugar | |
| 2 | Eggs | Room temperature, lightly beaten |
| 7 Tbsp | Butter (unsalted) | Room temperature |
| 1 | Large bowl |
| 1 | Thermometer |
| 1 | Whisk |
Combine yeast, milk and sugar in large bowl
Let stand for 5 minutes or until foamy
Add eggs and butter
Blend well
Step 2
| 1 ½ cups | All-purpose flour | |
| 2 Tbsp | Sugar | |
| ½ Tsp | Salt |
| 1 | Bowl |
| 1 | Wooden spoon |
| Plastic wrap or kitchen towel |
Combine flour, sugar and salt in a bowl
Incorporate the flour to the egg mixture (2-3 Tbsp at a time)
Beat the dough until smooth and satiny (about 5 minutes, maybe sticky)
Cover & let rise in a warm place until doubled in size (about 1 ½ hours)
Step 3
| Butter | ||
| 1 Tbsp | Sugar |
| Plastic wrap or kitchen towel | |
| 1 | 4 cup ring mold |
Butter mold and dust with sugar
Punch down dough, divide into small pieces and arrange evenly in mold
Cover & let stand in a warm place until it reaches the top (about 45 min)
Preheat oven at 400°
Step 4
| 1 Tbsp | Sugar |
| Wire rack |
Sprinkle sugar over dough
Bake until golden (about 20 to 25 minutes)
Let it rest on rack (5 minutes)
Syrup
Step 1
| 1 ½ cups | Sugar | |
| 1 ½ cups | Water | |
| ¼ cup | Rum |
| Small saucepan |
Combine sugar and water in the saucepan
Bring to boil over high heat, stirring continuously
Remove from heat and add rum
Step 2
| ¼ cup | Rum |
| Blunt knife | |
| Fork | |
| Platter |
Unmold cake
Return cake to the mold
Prick top of cake with the fork
Gradually drizzle with ½ cup of syrup
Remove cake from mold to platter
Gradually drizzle with ½ cup of syrup
Add rum to remaining syrup (to be used at presentation)
Set aside (refrigerate until 1 hour before serving)
Presentation
| 3 Tbsp | Rum | |
| 1 Tub | Cool Whip whipped cream | (Could use fresh whipped cream) |
| Baba au Rhum | ||
| Syrup/Rum mixture |
| 1 | Bowl |
| 1 | Whisk |
| 1 | Spoon |
Let Baba au Rhum reach room temperature
Let excess syrup/rum mixture warm to room temperature
Combine whipped cream and rum in a bowl
Pour syrup/rum mixture over the cake
Spoon shipped cream into center of the cake