Babá is a dessert composed of a cake softer than the traditional and bathed with a syrup made with rum and other ingredients. Doing doing it at home is very simple and giving us a joy from time to time does not hurt, right? Keep reading and learn with recipes.net to prepare this delicious drool to the rum with cream.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make the rum with cream: |
| 210 grams of flour (1½ cups) 1 on yeast 30 grams of sugar 1 pinch of salt 100 grams of molten butter 125 milliliters of temperate milk 4 units of eggs para the syrup: 120 grams of sugar 120 milliliters of water (½ cup) 1 piece of orange skin 60 milliliters of ron |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make the rum with cream:
1. Before getting to work with the recipe, we let all the ingredients ready.
2. In a container we mix the flour, sugar, yeast and salt. In another separate bowl, beat the eggs and mix them with milk and molten butter.
3. We gather the mixture of solid ingredients with liquids and beat vigorously for a few minutes to integrate completely and get the mass of the homemade baba.
4. We can beat with manual or electric rods. We beat until a consistency equal to the one shown in the photograph. We preheat the oven to 200ºC.
5. To bake the rum we can use individual molds or a large crown-shaped. In any case, we must grease the mold with a little butter and pour mass until occupied 1/3 of the content.
6. Bake the cake for 20 minutes at the same temperature. When ready, we remove it from the oven, let it cool and unmold it.
7. Now we go with the syrup. To do so, we take a casserole and heat sugar, water and orange cortex. Let it boil for 5 minutes and strain the mixture. We add the rum and stir to integrate it. We return to introduce the cake, or individual cakes, in the mold and bathe it with the hot syrup.
8. We must let the Baba absorb the syrup well and bathe it again. We will repeat this process three to four times. We booked the rum in the refrigerator for 30 minutes. After the time, we remove it from the mold and fill the center with mounted cream. To make the cream yourself, do not miss this recipe.
9. And if you have performed individual biscuits, you can serve them semi-open and with a cream ball in the center. In the variety is the taste, and in my blog target = _blank relic = NOFOLWSORK in glass you will find all kinds of recipes.
