Name: Rum baba cakes
Yield: 1
Ingredients: Vanillin - 2 g; Powdered sugar - 30 g; Cream 33% (classic) - 150 ml; Rum - 50 ml; Raisin - 150 g; Butter - 75 g; Egg - 3 pcs.; Active dry yeast - 5 g; Water - 320 g; Salt - 2 g; Sugar - 150 g; Flour - 250 g

This rich, moist and aromatic pastry will not leave anyone indifferent; the whipped cream makes the rum baba uniquely delicious.

Syrup: Make syrup from water and sugar, bring to a boil. Remove from heat, add rum and quickly cool in a bowl with ice to 40-42°C. Soak the warm babas in syrup: holding the top, quickly dip into the syrup, turn over and place on the wire rack. Let it brew and cool.

Pour sifted flour, yeast, sugar (50 g of the total mass) into a bowl, add warm water (70 ml of the total mass) and 1 egg, mix thoroughly. Add the second egg, mix, then the third and mix thoroughly again for 3- 5 minutes, cover the mixture with a towel and leave for 30 minutes to rise. Add butter and salt to the dough, knead.

Distribute the dough into greased molds (half the volume), place to proof in a warm place (the dough should rise 1.5-2 times). Bake at 170 degrees for 20-25 minutes until the tops are golden brown.

Cream: Beat cold cream with vanilla and powdered sugar until creamy. Transfer the finished cream into a pastry bag, pipe neat cream caps onto the syrup-soaked rum baba, and decorate to your taste

Rum baba cakes

Russian

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International

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Rum baba cakes

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