Baba Rum Cake Recipes

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BABA AU RHUM



Baba au Rhum image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup, recipe follows
3/4 cup apricot preserves
1 tablespoon water
Whipped Cream, recipe follows
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Steps:

  • Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
  • With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
  • Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
  • Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
  • Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  • Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
  • Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

BABA AU RHUM CAKES



Baba au Rhum Cakes image

Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. -Diane Halferty, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 17

4 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup butter, cubed
1/2 cup milk
1/4 cup water
3 eggs
1 egg yolk
1/2 cup dried cranberries
1/2 cup chopped candied pineapple
1/4 cup dried currants
RUM SYRUP:
1-1/4 cups water
2/3 cup sugar
1/3 cup spiced rum
12 red candied cherries, halved

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120°-130°. Gradually add to dry ingredients; beat on medium speed for 3 minutes. Add eggs, egg yolk and 3/4 cup flour; beat on high for 2 minutes., Stir in the fruit and enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down. Cover with plastic wrap and refrigerate overnight., Punch dough down; turn onto a lightly floured surface. Shape dough into 24 balls and place in well-greased muffin cups. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, bring water and sugar to a boil over medium heat. Cook and stir until sugar is dissolved and mixture is syrupy, about 10 minutes. Remove from the heat and cool to room temperature. Stir in rum., Bake cakes at 375° for 10-14 minutes or until golden brown. Poke holes in cakes with a fork; slowly pour 1 tablespoon rum syrup over each cake. Top each with a cherry half. Let stand for 10 minutes before removing from pans. Serve warm.

Nutrition Facts : Calories 191 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE



Classic French Rum Baba (Baba au Rhum) Recipe image

The '60s classic French retro dessert rum baba is back, and our easy-to-follow recipe shows just how easy they are to make.

Provided by Rebecca Franklin

Categories     Dessert     Cakes

Time 3h

Number Of Ingredients 19

For the Cake:
1 tablespoon dry yeast
3 tablespoons water (warm)
3 eggs (beaten)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon salt
1/2 cup butter (softened)
3/4 cup golden raisins (or dried currants)
3 tablespoons dark rum
For the Rum Syrup:
3 cups water
2 cups granulated sugar
1/2 to 2/3 cup dark rum (to taste)
1 1/2 teaspoons vanilla extract
2/3 cup apricot preserves (heated)
Garnish: vanilla Chantilly cream

Steps:

  • Gather the ingredients.
  • Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
  • In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
  • Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
  • Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
  • Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
  • Once the dough has doubled, fold the rum-soaked fruit into it.
  • Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
  • Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
  • Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
  • Gather the ingredients.
  • In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
  • Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
  • Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
  • Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
  • Garnish the babas au rhum with vanilla Chantilly cream to serve.

Nutrition Facts : Calories 405 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 49 g, Fat 9 g, ServingSize 12 Servings, UnsaturatedFat 0 g

BABà CAKE



Babà Cake image

Babà al rum is a springy brioche-like Neapolitan pastry found in bakeries throughout Italy. The batter is usually poured into individual molds. Our version is baked in a bundt pan and decorated with whipped cream and fresh fruit.

Provided by Redazione Web

Categories     cakes and desserts

Time 3h

Yield 8

Number Of Ingredients 14

14OZ. cream
1 7/8CUP sugar
1 1/2CUPS all-purpose flour
1CUP grape juice
5OZ. rum
1/2C. milk
2 small eggs
5TBSP. unsalted butter
1/2OZ. fresh brewer's yeast
1TSP. salt
powdered sugar
star anise
cardamom
cinnamon sticks

Steps:

  • In a large bowl, combine the flour, crumbled yeast and 1 heaping Tbsp. sugar. Mix well. Lightly beat the eggs and chop the butter into 1/4" cubes. Add the milk, the lightly beaten eggs, the salt and the softened butter to the dry ingredients and combine to form a soft, almost creamy dough. Mix for 4-5 minutes or until the mixture is perfectly smooth. Place in a pastry bag and pipe it into a buttered 9" bundt cake pan (we use one made of silicon, which doesn't need to be buttered). Cover the pan with a damp cloth and plastic wrap and let it rise at 82°F for 1 hour and 30 minutes: the dough should double in volume.
  • Preheat the oven to 320°F and bake the cake for 40-45 minutes. Remove and let sit for 5 minutes. Turn the cake out onto a rack and bake it on the rack for another 5 minutes, then let it cool.
  • For the syrup: Bring 2 1/2 cups water, the grape juice, 1 3/4 cups sugar, 3 star anise seeds, 3 cardamom pods and a cinnamon stick to a boil in a saucepan. Boil for 3-4 minutes. Add the rum (to taste) when the liquid begins to cool.
  • To assemble the cake: put a cooling rack over a tray and place the cake on it. Slowly pour the rum syrup over it, dampening it throughly. Take the rum syrup that collected in the tray and pour it over the cake again. Let it drain.
  • Heat 3-4 ladles rum syrup in a saucepan until it becomes dense like liquid honey. Brush it on the surface of the cake.
  • Whip the cream with 1 Tbsp. powdered sugar until stiff. Decorate the cake with it as you like and serve.

BABA AU RHUM TART



Baba au Rhum Tart image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

1/4 cup vanilla syrup, found on coffee isle
3 to 4 tablespoons light rum
1 (7-ounce, 10-inch) large packaged sponge cake shell
2 cups packaged prepared vanilla pudding
1 pint strawberries, sliced

Steps:

  • Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)



Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa) image

I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book.

Provided by evelynathens

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

1 cup sugar
1 tablespoon lemon juice
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/3 cup dried currant
1 tablespoon grated lemon zest
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/4 ounce fast-rising active dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup apricot preserves

Steps:

  • Make the rum syrup:.
  • Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
  • Make the whipped cream:.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
  • Make the baba:.
  • Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
  • With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
  • Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
  • Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
  • Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  • Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Nutrition Facts : Calories 656.5, Fat 31.5, SaturatedFat 19.1, Cholesterol 154.8, Sodium 173.8, Carbohydrate 78, Fiber 1.4, Sugar 48.7, Protein 6.8

BABA AU RHUM



Baba au Rhum image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 20

Number Of Ingredients 11

5 tablespoons lukewarm milk (100 to 115 degrees), plus 1 tablespoon milk
1/2 ounce fresh yeast
1 pound 2 ounces all-purpose flour, plus more for forming dough
1 tablespoon coarse salt
6 large eggs plus 1 large egg yolk
1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
1/4 cup superfine sugar
Nonstick cooking spray
Rum Syrup
Whipped Cream, for serving (optional)
Cherries, for serving (optional)

Steps:

  • Place milk and yeast in a small bowl; stir to dissolve.
  • Place flour, salt, and eggs in the bowl of an electric mixer fitted with dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
  • In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
  • Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
  • Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
  • Butter 20 5-ounce baba molds and place on a baking sheet. Divide dough into 20 equal pieces; pinch each piece of dough to form balls. Place each ball of dough into prepared molds.
  • In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray a piece of plastic wrap with nonstick cooking spray; cover dough, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Preheat oven to 400 degrees in a convection oven (425 degrees in a conventional oven).
  • Working from the outside inward, brush each baba very lightly with reserved egg yolk mixture. Transfer molds to oven and bake until baba just begins to turn golden, about 5 minutes. Reduce temperature to 375 degrees (if using a convection oven; 400 if using a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 5 to 10 minutes more.
  • Remove from oven and let cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely. Poke bases of babas all over with a toothpick. Working in batches, gently drop babas into hot rum syrup, submerging completely; let soak until there are no more bubbles. Place on a rack set over a rimmed baking sheet. Repeat process with remaining baba; serve drizzled with additional rum syrup, whipped cream, and cherries, if desired.

BANANA RUM CAKE



Banana Rum Cake image

Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.

Provided by LMDINCO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2 eggs
1 cup mashed bananas
⅓ cup chopped pecans
⅓ cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
  • Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
  • For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g

NADA'S BABA CAKE



Nada's Baba Cake image

A marbled cake baked in a ring-shaped pan. If you don't have a baba pan, use a 9 inch Bundt or tube pan.

Provided by NEWTOCKY

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

4 eggs
3 tablespoons vegetable oil
1 ½ cups superfine sugar
1 teaspoon vanilla sugar
1 ½ cups self-rising flour
1 tablespoon unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
  • In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 37.3 g, Cholesterol 62 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 222.1 mg, Sugar 25.2 g

BABA AU RHUM (RUM CAKE)



Baba Au Rhum (Rum Cake) image

Make and share this Baba Au Rhum (Rum Cake) recipe from Food.com.

Provided by cookiecutter _

Categories     Dessert

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/4 ounce active dry yeast (1 package)
1/4 cup warm water (105 - 115 degrees F)
6 large eggs, room temperature
1 tablespoon lemon zest, grated
2 2/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2 cups sugar
2 cups water
1/2 cup dark rum
whipped cream

Steps:

  • Butter a 10 inch Bundt or tube pan.
  • Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
  • In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
  • Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
  • Preheat oven to 400 degrees F.
  • Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
  • Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
  • For the syrup:
  • Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
  • Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
  • Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

Nutrition Facts : Calories 606.4, Fat 21.5, SaturatedFat 12.2, Cholesterol 204.4, Sodium 203, Carbohydrate 87.3, Fiber 1.4, Sugar 55.1, Protein 9.6

BABA RUM CAKE



BABA RUM CAKE image

Categories     Egg     Pastry

Number Of Ingredients 15

Baba Dough Ingredients:
500 gr. (1 lb.) manitoba flour
150 gr. (5 oz.) butter
75 gr. (2 1/2 oz.) sugar
15 gr. (1 tea spoon) beer yeast
10 gr. (1 tea spoon) salt
7 whole eggs
50 ml. milk
Syrup Ingredients:
1 lt. Water
400 gr. (14 oz.) brown sugar
1 cinnamon stick
1 lemon peel
1 orange peel
1 glass of 40° dark rum

Steps:

  • Preparation: Dissolve yeast in lukewarm milk. In a bowl combine all ingredients and mix well; add two eggs and yeast. Stir well to reach consistency; allow the dough to set 10 minutes before adding the remaining eggs. Cover the bowl with a cloth and place it in a warm, darft-free spot until the dough doubles in volume. Spread it out on you work surface and knead it. Put the dough into greased baba molds which should be only half full. Allow to rest until the dough rise higher than the top of the molds. Then bake the babas at 180° C (350° F) for 20 minutes. Meanwhile prepare the syrup: heat all ingredients but rum to about 70° C (160° F). Let the babas cool, then soak them in the syrup. Drain them, pour rum over them and serve

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From cbc.ca


BABà AL RUM (NEAPOLITAN RUM CAKE) - MEMORIE DI ANGELINA
2014-04-06 Preheat the oven to 180C/350F. Place the mold (uncovered) in the oven and bake for 20-30 minutes, until the dough has turned golden brown on top and a paring knife or toothpick inserted into it comes out perfectly clean. Remove from the oven and let the cake cool in its mold for about 10-15 minutes.
From memoriediangelina.com


HOW TO MAKE A RUM BABA - GREAT BRITISH CHEFS
Method. 1. In a large mixing bowl, mix together the eggs, yeast, salt and honey. Once combined, gradually sift in the flour and stir to create a smooth batter. 2. Slowly pour the melted butter into the batter and mix until smooth and thoroughly incorporated. 3.
From greatbritishchefs.com


28 MOST POPULAR FRENCH CAKES (+RECIPES) 2022
2022-05-15 Baba Au Rhum, or Rum Baba, is yeast-leavened little cakes. The French baked them in little cylinder molds or bigger bundt pans. After that, the cakes are soaked in rum syrup, hence the name. The cake’s texture is special. It should be flexible yet robust enough structurally to resist the liquid. Also, it should be damp but not dripping with ...
From lacademie.com


BABA AU RHUM RECIPE — CHEF ISO
Prepare the baba batter 1 tsp yeast in 3 tbsp warm milk 125 grams flour (about 1 cup) 100 grams sugar (about 1/2 cup) 10 grams baking powder 3 egg yolks 3 egg whites 50 grams melted butter This amount of batter will make about 16 small babas (3 inches by 2 inches in size). Stir the yeast in warm milk while mixing the other ingredients.
From chefiso.com


RUM BABA | TASTE FRANCE MAGAZINE
Bake for 20 minutes at 180°C. Place the sugar and water in a saucepan. Heat until it boils. Add the zest and rum. Cover and simmer a over low heat for 30 minutes. Prepare the whipped cream. Whip the cold cream with an electric whisk. Gradually add the sugar. Pour a generous dose of the rum syrup over the baba and serve with the whipped cream.
From tastefrance.com


ROMANIAN SAVARIN/BABA AU RHUM (SAVARINA) RECIPE
2022-02-23 It is made with a sweet yeast dough which is soaked in a rum syrup overnight after baking. Then, it's either filled with pastry cream or topped with sweetened whipped cream and garnished with fresh fruit or, at the very least, a maraschino cherry. The cake can be baked in a mini Bundt cake pan, which will yield six large individual cakes, or in ...
From thespruceeats.com


NEAPOLITAN RUM BABA RECIPE | ITALIAN RECIPES | UNCUT RECIPES
2019-12-01 27 - Remove from the oven and allow to cool completely. 28 - Remove now the Babas out of the moulds. 29 - Soak them in the Syrup. Squeeze lightly and place them upside down on a wire rack to drain. 30 - After soaking the Babas, brush them all with the Apricot Jam glaze. 31 - Place in the fridge to cool before serving.
From uncutrecipes.com


RUM CAKE FROM SCRATCH: BABA AU RHUM | SOUTHERN LIVING
Whisk egg whites until stiff peaks form. Fold one-third egg whites into yolk mixture. Fold in remaining egg whites. Pour into a well-buttered 10-cup Bundt pan. 3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. (Do not remove from pan.) 4.
From southernliving.com


RUM BABá CAKE | ITALY MAGAZINE
2021-09-23 Cooking Time. 20 minutes, plus 1 ½ hours to rise. Cost. Low. Moist brioche cake soaked in sweet rum syrup, rum babá is a favorite Neapolitan dessert. It’s so beloved that there’s even a Neapolitan expression: Sì nu babbà, “Like a babá,” to describe a particularly nice person. In Naples they are traditionally sold in mushroom-shaped ...
From italymagazine.com


BABA AU RHUM | TRADITIONAL DESSERT FROM PARIS | TASTEATLAS
Baba au rhum Authentic recipe. PREP 40min. COOK 20min. READY IN 1h. This recipe from Larousse Gastronomique keeps the ingredients and the procedure for making the cake simple; the rum-soaked raisins are added to the dough consisting of eggs and butter which is then baked in individual molds. Baked baba au rhums are first heavily soaked in sugar ...
From tasteatlas.com


MINI RUM BABAS | RICARDO
Babas. In a medium bowl, combine 1/4 cup (60 ml) of the milk with the yeast. Let rest for 5 minutes. Add the remaining milk, egg, egg yolk, flour, sugar and salt. Mix vigorously with a wooden spoon until smooth. Stir in the butter. Cover with plastic wrap and let rise for 45 minutes at room temperature, or until the dough has doubled in volume.
From ricardocuisine.com


BABA AU RHUM - RED STAR® YEAST
In stand mixer bowl, add 1 3/4 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; blend on low 30 seconds; scrape down bowl.
From redstaryeast.com


RUM BABA | TASTE FRANCE MAGAZINE
Grease the baba mould and place the dough inside. Leave to rise for another hour. Bake for 20 minutes at 180°C. Place the sugar and water in a saucepan. Heat until it boils. Add the zest and rum. Cover and simmer a over low heat for 30 minutes. Prepare the whipped cream. Whip the cold cream with an electric whisk.
From tastefrance.com


BABA CAKE NO ALCOHOL - AMIRA'S PANTRY
2018-04-12 Dissolve yeast in warm water and let it stand for 5 minutes until it foams. Add flour and eggs and salt to the mixer bowl and mix for 4 to 5 minutes. Add yeast, vanilla and powdered milk and mix very well. Cover and let it rest for 30 minutes. Add butter then mix well, cover and let it rise again for an hour.
From amiraspantry.com


EASY BABA AU RHUM RECIPE FROM FRANCE - SNIPPETS OF PARIS
An easy Baba au Rhum recipe for the perfect French dessert. Ingredients For the cake 2 cups of all-purpose flour 1/2 cup of sugar 3 eggs 1 sachet of baking powder (1/2 tablespoon) 1 pinch of fine salt 1 teaspoon vanilla extract 2.5 (70 g) ounces of melted butter For the Rum syrup 300 ml of water 50 ml dark rum 1 cup of sugar
From snippetsofparis.com


CLASSIC RUM BABA RECIPE - BBC FOOD
Preheat the oven to 180C/160C Fan/Gas 4. Knock back the dough and kneed for a few minutes. Leave in a non-stick 20cm/8in savarin tin to rise for 20 minutes or …
From bbc.co.uk


BACARDÍ RUM CAKE RECIPE | RUM BABA | BACARDI BACARDÍ US
BACARDÍ rum has always found a way of appealing to sweet tooths the world over. From the traditional Caribbean Christmas speciality – the rum infused Trinidad Black Cake, or the Rum Babas that proudly adorn bakers windows across Europe, to even artisanal rum and raisin icecreams posing on the top of Instagramable waffle cones.
From bacardi.com


ECCLES CAKE - WIKIPEDIA
An Eccles cake is a small, round pie, similar to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar. The word cake has generally since narrowed in meaning to sweet, leavened baked goods, except this example. Name and origin. The Eccles cake is named after the English town of Eccles, which is in the historic county of …
From en.wikipedia.org


RUM BABA YEAST CAKE | RECIPE
Prepare the Rum Baba Yeast Cakes Melt the butter in a small saucepan. Once melted, take the saucepan off the heat and add the milk. Mix to combine and set aside. With a standard mixer using the dough hook, add the flour and yeast and mix on low to combine. Add the butter and milk combination, eggs, sugar, and salt.
From kosher.com


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