Baba au rhum is a rum-soaked cake, which has become a staple cake found in all pastry shops in France. Here is Its history and recipe.
Baba au Rhum owes its origin to the fruit of chance: in the 18th century, King Stanislaus of Poland found that his cake was too dry. So he decided to sprinkle it with Malaga wine to make it smoother. It was in Paris that a pastry chef, Nicolas Stohrer, had the idea of replacing liqueur with rum. This pastry shop, located rue Montorgueil, still exists and offers the original recipe, as well as the current recipe.
Here is the recipe :
-120 g of flour
-150 g of powdered sugar
-1 sachet of baking powder
-3 tbsp of milk
-1⁄4 l of water -10 cl of rum
-50 g of butter
-1⁄4 l of cane sugar syrup
Total time: 45 min
Preparation: 20 mins
Cooking: 25 mins
Preheat the oven at thermostat 6 (180 ° C).
Whisk the egg yolks with the sugar until the mixture turns white.
Add the hot milk, melted butter, flour and baking powder. Beat the egg whites until stiff.
Gently mix them into the dough.
Pour the dough into a previously buttered crown mold or into individual molds.
Bake and cook for 25 minutes then unmold immediately.
Make the hot syrup with the water, the cane sugar syrup and the rum and water the baba until completely absorbed. Server fresh with a fruit salad or / and whipped cream.