
Baba au rhum express
Preparation Time : 40 min (including time for whipping cream and assembly)
Baking Time : 25 min
- 3 large eggs
- 1/4 cup butter + 1/2 tablespoon for greasing pan
- 1 cup flour
- 2 teaspoons baking powder
- 2/3 cup granulated white sugar
- 1/4 cup milk
- Separate eggs into two mixing bowls.
- Preheat oven to 350°F (180°C).
- Grease 6 cup ring mold with butter.
- Cut butter in four pieces, place in a small glass bowl, and melt it in the microwave. Be careful: butter melts quickly (about 30 seconds) and risks to explode if you don't give it a stir about half way through.
- Sift flour with baking powder into another bowl or onto a sheet of baking paper.
- Using a whisk, or an electric hand mixer with a whisk attachment, beat egg yolks with sugar until light colored - about 2 minutes.
- Add sifted flour and baking powder, melted and cooled butter, and milk. Mix until well combined.
- Using clean whisks, beat egg whites into stiff peaks. Stir 1/3 of the whites into the batter until fully combined. Carefully fold in the rest of the egg whites - takes about 20 folds.
- Pour and spread the batter evenly into the greased mold. Bake at 350°F (180°C) for 25 minutes. Remove from oven and allow to cool for five minutes before turning out onto a serving plate.
While the cake is baking, prepare the rum syrup.
- 2/3 cup water
- 1 cup sugar
- 1/3 cup dark rum
- Mix water and sugar in a small saucepan. Bring to a boil on medium heat. Remove and cool 10 minutes. Stir in rum.
- While the cake is still hot from the oven and cooling on the serving plate, prick it in 30 or so places with a skewer. Spoon the syrup onto the cake. It helps get the most syrup into the cake if you rest the full spoon on the cake and then turn it slowly.
- Once all the syrup is gone from the pan, drain the unabsorbed syrup from the serving plate back into the pan and repeat the process. It may even take a third time, but eventually all of the syrup should be absorbed by the cake. Allow the cake to cool, then wrap and refrigerate until serving time.
- 3 cups sweetened whipped cream recipe
- fruit (candied or fresh) of your choice
To serve, fill the center of the cake with a mound of whipped cream and decorate with fruit.
Makes 6 to 8 servings.
Easy French Food //easy-french-food.com