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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Servings	Prep Time	Cook Time	Passive Time
10people	30hour	30minutes	2hours

Servings	Prep Time
10people	30hour

Cook Time	Passive Time
30minutes	2hours

• Course Dessert
• Cuisine French

Ingredients

• 250 g Plain Flour
• 3 Eggs
• 4 g dried active yeast
• 90 g Margarine
• 50 ml Soy milk
• 350 g Caster Sugar
• 300 ml Rum
• 300 ml water
• 20 g Raspberry Jam Optional
• 100 g Raspberry Pastry Cream

Servings: people

Units:MetricUS Imperial

Ingredients 250 g Plain Flour 3 Eggs 4 g dried active yeast 90 g Margarine 50 ml Soy milk 350 g Caster Sugar 300 ml Rum 300 ml water 20 g Raspberry Jam Optional 100 g Raspberry Pastry Cream Servings: people Units:MetricUS Imperial

Course Dessert Cuisine French

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.
3. Put the mixture in a mixing bowl with the soy milk, eggs, flour, margarine, 1 teaspoon of sugar, a pinch of salt.
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.
5. Cover with a damp tea towel or cling film and set it aside to prove for 45 min.
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.
7. Pre-heat your oven to the 200°C.
8. Bake for 30 mins.
9. While it is baking, prepare the syrup. Put water and sugar into the saucepan.
10. Medium heat until it reaches a light brown colour (7-8 min).
11. Let it cool for 10 min before adding the rum.
12. Remove the cake from the mould.
13. Transfer to a recipient larger than the cake.
14. Pour the syrup on the cake, it should absorb all of it.
15. Brush the cake with raspberry jam.
16. Add the raspberry pastry cream into a piping bag fitted with a round tip.
17. Pipe the cream where you want around or on the cake.
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!