Rum Baba
A traditional French cake soaked in rum and syrup, served with peaches and fresh cream.
Ingredients
cake flour
150 g
whole eggs
2
milk (heated to 40°C)
50 ml
yeast
7 g
butter
50 g
sugar
10 g
salt
2 g
rum syrup (see recipe below)
to taste
peaches in syrup
1 can
whipped cream
200 g
Instructions
1
Mix Ingredients
Put the flour, eggs, and sugar into a mixing bowl.
2
Add Yeast Milk
Heat the milk to 40°C, remove from heat, add the yeast and stir until evenly combined, then pour into the mixing bowl and beat with a dough hook until smooth.
3
Knead and Shape
Add the salt and butter, continue kneading until the dough develops elasticity, shape the dough, and place it in a mold to proof for 2 hours.
4
Baking
Place in a preheated 200°C oven and bake for 7 minutes, then lower the temperature to 150°C and bake for another 10 minutes before removing from the oven.
5
Rum Glaze and Chill
Remove from the mold after baking, pour the rum syrup over both sides, let cool to room temperature, and refrigerate overnight.
6
Decorate
Before serving, pipe on the whipped cream and top with the peaches in syrup.
