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Rum baba

Vegetarian Public
Course: Dessert
Preparation time: 0 minutes
Rest time: 720 minutes
Energy: 373 kcal / serving

Instructions

  • 1.   Separate the egg whites from the yolks. Set aside the whites.
    Mix the yolks with the sugar. Beat until light and fluffy.
    Add the warmed milk, melted butter, flour, and packet of yeast.
    Preheat the oven to 350°F.
    Beat the egg whites until stiff peaks form. Gently fold the egg whites into the rest of the mixture.
    Butter a savarin mold. Pour the batter into the mold and bake for 25 minutes at 350°F.
    Let it rest overnight.
    Heat the sugar syrup, water, and rum (and vanilla).
    Soak the cooled baba in the hot liquid. Do not soak for too long and drain excess liquid.

    Pairs well with whipped cream or pastry cream, or enjoy plain.

Ingredients for servings

  • Baba :
  • 3 eggs
  • 150 g of sugar
  • 3 tablespoon of milk
  • 50 g of butter
  • 120 g of flour
  • 1 bag of nutritional yeast
  • Sirop :
  • 350 g of cane sugar
  • 700 g of water
  • 30 g of amber rum
  • 1 drizzle of vanilla flavor (optional)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    373 kcal
    19 %
  • Fat
    6,96 g
    10 %
  • of which saturated
    3,93 g
    20 %
  • Carbohydrates
    71,89 g
    28 %
  • of which sugar
    61,17 g
    68 %
  • Protein
    4,43 g
    9 %
  • Fibers
    0,53 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.