Shifa Score

4083

Baba au Rhum

Rum-soaked sweet yeast cake dessert.

350

Calories

(kcal)

70

Glycemic

Index

5

Protein

(gms)

1

Fiber

(gms)

Classification

DESSERT

(219)

VEG

(649)

ITALIAN

(112)

Description

Baba au Rhum is a small, yeast-based cake soaked in rum syrup. Originating from France, it's often served with whipped cream or fruit. The cake is soft, sweet, and has a rich, boozy flavor. It's a popular dessert in French cuisine, known for its moist texture and distinct taste.

Recipe

Ingredients:

Flour

250

Grams

Sugar

50

Grams

Salt

1

Pinch

Yeast

10

Grams

Eggs

3

Unit

Butter

100

Grams

Milk

100

Milliliters

Water

200

Milliliters

Sugar

100

Grams

Rum

100

Milliliters

Orange zest

1

Unit

Cream

250

Milliliters

Powdered sugar

50

Grams

Vanilla extract

1

Teaspoon

Preparation steps:

1. Warm milk slightly.

2. Dissolve yeast in warm milk.

3. Mix flour, sugar, and salt in a bowl.

4. Add yeast mixture to flour mix.

5. Beat in eggs one at a time.

6. Add softened butter gradually.

7. Knead dough until smooth.

8. Cover dough; let rise until doubled.

9. Preheat oven to 375? (190?).

10. Punch down dough; divide into molds.

11. Let dough rise in molds until doubled.

12. Bake for 20-25 minutes until golden.

13. Cool slightly; remove from molds.

14. Prepare syrup by boiling water and sugar.

15. Remove syrup from heat; add rum.

16. Soak baba in warm rum syrup.

17. Cool soaked baba on a rack.

18. Serve with whipped cream or fruit.

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