Rum baba with fresh fruits
Easy to make and delicious, discover our rum baba recipe that will delight your guests. A great dessert to prepare for special occasions.
1. Mix the yeast in a little warm water. Sift the flour with 1 pinch of salt in a bowl, dig a well. Beat the eggs, add them with 20 g of sugar and the yeast. Knead until a smooth, elastic dough. Place the butter in pieces on top, cover with a cloth and let stand for 45 minutes in a warm place. Then knead the dough and divide into 6 small baba moulds, fill them only up to half. Let rise for 1 hour.
2. Meanwhile, wash and dry the black and red currants, and mint. Peel the clementines, segment and squeeze half a lemon. Wash the apples, remove the heart and seeds, cut into cubes and sprinkle with lemon juice.
3. Preheat the oven to th. 6/7 – 200°C. Bake the babas for 20 minutes, unmold and let cool on an oven rack.
4. Boil 40 cl of water and 200 g of sugar for 15 minutes then off the heat, add the rum. Baste the babas with this syrup. Garnish with a scoop of ice cream, the fruits and mint.
Our baking tip: It is essential to baste the baba with boiling syrup. Before preparing it, wait until the cakes are well cooled.
Photo credit: Sucré Salé
