How To Make Baba au Rhum (Rum Cake)

Separate 6 eggs into yolks and whites.

Add 240 grams of sugar to the yolks and mix with a few drops of vanilla extract and a little bit of salt for 10 minutes.

Whip the egg whites until they are fluffy like snow.

Add about 6 tablespoons of warm milk and 100 grams of butter (melted) to the yolk mixture.

Gradually add flour to the mixture until combined.

Add 2 tablespoons of baking powder to the mixture.

Dust the mold with a little bit of flour to prevent sticking.

Pour the mixture into the mold and shake it to level the surface.

Preheat the oven to between 200 and 250 degrees Celsius.

Bake in the oven for about 30 minutes.

Prepare the syrup by boiling water (amount not specified) and 1 cup of sugar, then add 12 tablespoons of rum and boil for 1 minute.

Check the baba after 25 minutes of baking; it should look great.

Use a toothpick to make small holes in the baba to help it absorb the syrup more quickly.

Soak the baba in the syrup for a little while, then turn it upside down for decoration.

Remove the edges of the baba from the mold to prevent sticking.

Place the baba on a plate that can catch any excess syrup.

Decorate the top with pineapple, creme chantilly, and strawberries.

Equipment Needed

Spice Level: