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(LIVE) Recette baba au sirop de caramel facile

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🌍Authentic French recipe from a France-based creator — ingredients and steps translated below
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Hervé Cuisine
Hervé Cuisine
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Recipe Information

Recipe Available
Video-Specific Recipe

Babas au Rhum

Cultural Context

Originating from Eastern Europe, Babas au Rhum became popular in French patisseries in the 19th century. Traditionally soaked in rum syrup, these light, spongy cakes are often served with whipped cream and fruit, making them a festive dessert. Today, they are enjoyed in various forms across the globe, with many variations incorporating different spirits and flavors.

FrenchFRdessert
120 min
hard
6 servings
Servings4
125 g farine
80 g sucre
3 oeufs
1 sachet de levure chimique
1 pincée de fleur de sel
1 cuil. à café d’extrait de vanille
50 ml d’huile de tournesol

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Non-alcoholic extract provides flavor without alcohol

1

Preheat the oven.

2

In a bowl, mix the flour, sugar, and baking powder.

3

Add the eggs one by one, mixing well after each addition.

4

Incorporate the salt and vanilla extract.

5

Slowly add the sunflower oil while mixing until smooth.

6

Pour the batter into a baking dish.

7

Bake until golden brown.

Cooking Techniques

mixingkneadingrisingbakingsoaking

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

milkeggswheat

Also Known As

Rum BabasBaba au Rhum
Local Name: Babas au Rhum

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