Vanilla Rum Babas
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Vanilla Rum Babas are a delightful dessert made with all purpose flour, butter, eggs, granulated sugar and vanilla extract, soaked in a white rum syrup and served with heavy cream. Taking just 25 minutes to prepare and 40 minutes to cook, this elegant treat is perfect for those who enjoy sophisticated flavours and appreciate the warming notes of rum combined with classic vanilla.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 3 piecelarge eggs
- 2 mlvanilla extract
- 50 mlfull-strength white rum
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23x13cm baking tin and line with parchment paper.
Tip: Use a digital thermometer to ensure accurate temperature.
- 2
In a medium bowl, whisk together flour, sugar, and a pinch of salt.
Tip: Aim for a uniform mixture to ensure even baking.
- 3
In a large mixing bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature butter for the fluffiest cake.
- 4
Add vanilla extract and mix until combined. Gradually add flour mixture and mix until just combined.
Tip: Be careful not to overmix, as this can lead to a dense cake.
- 5
Pour in rum and mix until just combined. Pour batter into prepared tin and smooth the top.
Tip: Don't overfill the tin, as the cake will rise during baking.
- 6
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cake during the last 10 minutes of baking, as it can burn quickly.
- 7
Remove from oven and let cool in tin for 10 minutes. Transfer to a wire rack to cool completely.
Tip: This step is crucial to prevent the cake from breaking apart.
- 8
To make the syrup, combine rum, sugar, and heavy cream in a small saucepan. Heat over medium heat, stirring until sugar dissolves.
Tip: Stir occasionally to prevent the syrup from burning.
- 9
To assemble, slice the cooled cake and soak each slice in the warm syrup for 2-3 seconds on each side.
Tip: Don't soak too long, as the cake will become too soggy.
- 10
For the frosting, beat the unsalted butter until creamy. Gradually add powdered sugar and mix until smooth and creamy.
Tip: Aim for a light and fluffy frosting that complements the cake.
- 11
To make the caramelized sugar, heat a non-stick pan over medium heat. Sprinkle granulated sugar evenly and cook for 2-3 minutes, or until golden brown.
Tip: Be careful not to burn the sugar, as this can make it bitter.
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