Everyday recipes

Raspberry Baba au Rhum

Time for some boozy dessert! Raspberry baba au rhum is not the kind of dessert you have for breakfast or the dessert you give to children but a spongy cake soaked in rum and pastry cream.

Instead of the usual vanilla pastry cream or whipped cream on Baba au rhum I chose to use the raspberry version again, the same that I used for my Millefeuille.

Optional: You can prepare this Baba with no rhum and only syrup so everybody can enjoy it.

Raspeberry Baba au Rhum
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Raspeberry Baba au Rhum
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Print Recipe
Servings Prep Time Cook Time Passive Time
10people 30hour 30minutes 2hours
Servings Prep Time
10people 30hour
Cook Time Passive Time
30minutes 2hours
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. In a little bowl start mixing the yeast with 2 lukewarm tablespoons of water. Add 50g of flour and mix, leave it to rise for 30 min.
  2. Prepare the rest of the ingredients.Raspberry Baba au Rhum (1 of 22)
  3. Put the mixture in a mixing bowl with the soy milk, eggs, flour, margarine, 1 teaspoon of sugar, a pinch of salt.Raspberry Baba au Rhum (2 of 22)
  4. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 15 minutes until the dough is smooth and stretchy.Raspberry Baba au Rhum (3 of 22)
  5. Cover with a damp tea towel or cling film and set it aside to prove for 45 min.Raspberry Baba au Rhum (4 of 22)
  6. Once the dough has doubled in size, scrape it out of the bowl to shape it and set it aside to prove for another hour and half. Raspberry Baba au Rhum (5 of 22)
  7. Pre-heat your oven to the 200°C.
  8. Bake for 30 mins.Raspberry Baba au Rhum (9 of 22)
  9. While it is baking, prepare the syrup. Put water and sugar into the saucepan.Raspberry Baba au Rhum (6 of 22)
  10. Medium heat until it reaches a light brown colour (7-8 min). Raspberry Baba au Rhum (7 of 22)
  11. Let it cool for 10 min before adding the rum.Raspberry Baba au Rhum (8 of 22)
  12. Remove the cake from the mould.Raspberry Baba au Rhum (10 of 22)
  13. Transfer to a recipient larger than the cake.Raspberry Baba au Rhum (11 of 22)
  14. Pour the syrup on the cake, it should absorb all of it.Raspberry Baba au Rhum (12 of 22)
  15. Brush the cake with raspberry jam.Raspberry Baba au Rhum (13 of 22)
  16. Add the raspberry pastry cream into a piping bag fitted with a round tip.Raspberry Baba au Rhum (14 of 22)
  17. Pipe the cream where you want around or on the cake.Raspberry Baba au Rhum (16 of 22)
  18. Your raspberry baba au rhum is now ready! You can enjoy it at the end of a meal as a dessert or for a picnic on a sunny day!Raspberry Baba au Rhum (22 of 22)


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