FRIJE

Name: Rum Baba
Prep time: 20 min
Cook time: 25 min
Yield: 8 servings
Ingredients: 120 g of flour; 50 g of butter; 90 g of sugar; 1 bag of baking powder; 3 tablespoon of semi-skimmed milk; 3 egg; 0.25 liter of water; 10 g of sugar; 10 cl of rum

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Rum Baba

This cake is said to have been officially invented during the first half of the 18th century, when the King of Poland Stanislas Leszczynski, who was also the father-in-law of Louis XV, Duke of Lorraine and residing in Nancy, found the kougelhopf too dry and requested that it be soaked in Tokay wine, later replaced by rum.

Vegetarian Public

Course: Dessert

Preparation time: 20 minutes

Cooking time: 25 minutes

Cost per serving: 0,28 €

Energy: 200 kcal / serving

Instructions

1. Preheat the oven to 350°F (180°C).
Whisk the egg yolks with the sugar until the mixture becomes pale.
2. Add the warm milk, melted butter, flour, and baking powder.
3. Beat the egg whites until stiff peaks form.
4. Gently fold them into the batter.
5. Pour the batter into a greased ring mold or individual molds. Bake for 25 minutes, then immediately remove from the mold.
6. Make a hot syrup with water, cane sugar, and rum, and pour it over the baba until completely absorbed.
7. Serve chilled with a fruit salad and/or whipped cream.