Hello everyone! Can you believe it’s July already? I could swear it was December last week! Anyway, July is one of my favourite months, and for that I decided to make a very classic dessert from the French cuisine: Baba au Rhum! (Rhum cake).
Many people think that this dessert is too sophisticated to prepare at home or that it requires some special tools or magic tricks (there are quite a few tricks actually but you don’t have to be a magician for that!) However, I could easily say that this has been one of the simplest desserts I’ve ever done! Enough chit-chat, let’s get to work! At the end of the recipe I’ll include tips and tricks for the most perfect cakes ever!
Ingredients (for 4 cakes):
- 110 g all-purpose FLOUR
- 4 g baker’s yeast *
- 25 g powdered sugar (aka confectioner’s sugar or icing sugar)
- A pinch of Salt
- 1 egg
- 50 g unsalted butter
- 45 ml milk
- Mix all the dry ingredients.
- Mix the egg and the milk. Add to the dry ingredients (not all at once, keep adding as you mix).
- Add the melted butter at the end.
- Cover the mixing bowl and let the dough rest for about 30 minutes. You will notice that it will become twice its size. *
- After you let it rest, get a spoon and mix it for a couple of seconds (it will go back to its regular size).
- For baking you need molds. There are special ones for Baba Au Rhum but I just used molds I already had at home. Get creative!
- Butter up the molds and fill them 2/3 or a bit less with the dough. Cover again and let them rest for another 20 minutes. Preheat oven to 180 degrees (Celsius) and bake for 20 to 30 minutes (till they become golden).
- Remove from oven and remove from the molds once they get a little colder. Now we prepare the syrup.
- 375 ml WATER
- 150 g Sugar
- Lemon zest
- Lemon juice (half)
- 85 ml Rhum*
- Mix all ingredients except the rhum and vanilla.
- Bring them to a boil.
- Remove from heat and add the alcohol and the vanilla.
- Cover for 15 minutes to get a lovely aroma.
- Get the cakes and put them in the syrup for a good 5 minutes. If the syrup doesn’t completely cover the cakes you can always flip them to the other side. Be careful how you handle them cause they become very fragile once the cake soaks up the syrup.
- Let them rest on a tray as you prepare the whipped cream. Don’t throw the syrup yet!
- 125 ml whipping cream
- 40 g powdered sugar
- Add the vanilla to the liquid whipping cream (make sure it’s very cold!) and start mixing at low to medium speed and then move to high.*
- Before its almost done, add the sugar and keep mixing till it turns into a solid enough cream.
Putting everything together:
- When the soaked up cakes are cold, add the whipped cream (inside or on top, depends what your cakes look like).
- You can add red fruits (berries and strawberries) for decoration.
- Before serving, you can add some of the leftover syrup on top of the cakes for a stronger taste. *
- Last but not least, enjoy yourself!
Tips and tricks (*):
*Baker’s yeast is different from the regular baking powder. You will not get the same results using baking powder as each has a different type of culture in them. Baker’s yeast is yellow and has a grainy texture and you can get it from any supermarket.
*The dough is NOT liquid. Don’t freak out.
*I made a batch using Rhum and another one using Whiskey! And they both turned out to be amazing. All depends on your taste.
*My electric mixer broke before starting this recipe. I mixed everything manually (even the whipped cream) and it worked. It takes more effort and be careful not to miss spots. We need a smooth and homogeneous consistency.
*Don’t keep the cakes long in the fridge. It is better to consume them in the next 24 hours after making them for the best taste.
*This recipe is high in alcohol. It is not suitable for kids.
I hope you guys enjoyed this classic and if you have any questions please don’t hesitate to contact me. Also, do share your pictures once you do it and I’ll feature them on the blog! Bon appétit ♥