Rum Baba Flower

Rum Baba

I was recently given a challenge to make a savarin cake, while I’m still practicing on yeast cakes I gave a second try for Rum Babas or Baba Au Rhums and nailed the texture by working with KitchenAid dough hook rather than kneading by hand.

I soaked the cakes after slightly cooled down, next time I would want to wait longer and soak in hot syrup once completely cooled down to achieve more moist sponge. This is how it looked inside after being refrigerated for 6 hours after soak.Rum Baba

Rum Baba
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Rum Babas filled with Chantilly Cream and raspberry preserve.
Servings Prep Time
10people 40minutes
Cook Time Passive Time
25minutes 1,5hour
Servings Prep Time
10people 40minutes
Cook Time Passive Time
25minutes 1,5hour
Rum Baba
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Rum Babas filled with Chantilly Cream and raspberry preserve.
Servings Prep Time
10people 40minutes
Cook Time Passive Time
25minutes 1,5hour
Servings Prep Time
10people 40minutes
Cook Time Passive Time
25minutes 1,5hour
Ingredients
  • 100 mililiters milk
  • 7 grams dry active yeast
  • 3/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest grated
  • 250 grams plain flour
  • 100 grams unsalted butter
  • Syrup
  • 200 mililiters water
  • 200 grams sugar
  • 4 tablespoons dark rum
  • Chantilly Cream
  • 250 mililiters cream
  • 50 grams powdered sugar
  • 1 vanilla pod seeds
  • Raspberry filling
  • 4 tablespoons raspberry preserve
Servings: people
Units:
Instructions
  1. Place the flour in a mixing bowl, place yeast and sugar in middle and salt on side, not to kill the yeast. Mix by hand or using a dough hook in your mixer.
  2. In a separate bowl combine milk, eggs and lemon zest and mix well. Combine the mixes in 3 steps
  3. Continue kneading (using a mixer, on medium low speed) until smooth and glossy.
  4. Add softened butter and knead until incorporated and forms smooth, stretchy dough.
  5. Remove the hook, cover the bowl with cling film and set aside to rise for one hour.
  6. Preheat oven to 180ºC and prepare your cake mold by lightly greasing and coating with sugar.
  7. Place the risen dough in a piping bag and pipe evenly in your cake mold or mini cake molds. Let them sit for 15 minutes before baking.
  8. Bake in preheated oven for 25 minutes or until toothpick inserted in middle comes out clean. Leave to cool down.
  9. Prepare the syrup by placing the ingredients in a small sauce pan, bring to boil and remove from heat.
  10. Remove the cake or cakes from the mold and place in deep dish, pour half of the syrup and let them soak up all the liquid. Then turn them around, pour rest of the syrup and leave for 10 minutes to soak up all the liquid.
  11. Place the cakes back in the mold and chill.
  12. Prepare the chantilly cream as close to serving as possible, whip cream with powdered sugar and vanilla seeds, until strong enough to pipe and hold it's shape.
  13. Make a cut in the babas and fill with raspberry preserve and chantilly cream.
  14. And you are ready to serve your babas