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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Baba au Rhum

A classic French yeast-style cake soaked in warm rum syrup, filled with velvety RC Instant Pastry Cream and piped with light RC Whipped Topping.

Yield / Servings

8 Individual Babas or 1 Large Cake

Category

Desserts / Other Desserts

Filed Under: Desserts Other Desserts Whipped Desserts Umami Sensations

Ingredients

Batter & Syrup
Cake Batter
Large Eggs Separated 3 large
Butter ¼ cup melted + ½ tbsp. for greasing ¼ cup + ½ Tbsp.
All-Purpose Flour 1 cup
Baking Powder 2 tsp.
White Sugar ⅔ cup
Whole Milk ¼ cup
Rum Soaking Syrup
Water 1 cup
Granulated Sugar ½ cup
Dark or Amber Rum ⅓ cup

Preparation Steps

1
Prep Oven & Mold

Preheat oven to 350°F (180°C). Separate egg yolks and whites into two bowls. Grease a 6-cup ring mold or large Savarin mold with ½ Tbsp. butter. Melt remaining ¼ cup butter and keep warm.

2
Mix Yolk Batter

Sift flour and baking powder together. Beat egg yolks with ⅔ cup sugar for about 2 minutes until pale and creamy. Add sifted flour mixture, cooled melted butter, and ¼ cup milk; whisk until smoothly combined.

3
Whip & Fold Egg Whites

In a clean bowl, whip egg whites into stiff peaks. Stir ⅓ of whites into yolk batter to lighten, then gently fold in remaining whites in about 20 light folds until uniform.

4
Bake & Unmold

Pour batter into greased mold and spread evenly. Bake at 350°F (180°C) for 25 minutes until golden. Cool for 5 minutes, then invert onto a rimmed serving plate.

5
Prepare Rum Syrup

While baking, combine water and sugar in a small saucepan. Bring to a boil over medium heat, remove from heat and cool 10 minutes, then stir in rum.

6
Soak Cake with Syrup

Prick hot cake 30 times with a skewer. Spoon syrup slowly over top, letting spoon rest on cake. Drain unabsorbed syrup from plate back into pan and re-apply until all syrup is absorbed. Cool, wrap, and refrigerate.

Chef Notes & Value Added Presentation

Serving & Assembly: To serve, fill the center well of the rum-soaked cake with prepared RC Instant Pastry Cream. Decorate top with prepared RC Whipped Topping Mix piped into decorative rosettes, and top with diced dried fruits or glazed cherries.

To "Umamify": Add ½ tsp. RC Umami Sensations® Kokumi Powder to RC Instant Pastry Cream and RC Whipped Topping Mix during the last 2 minutes of mixing to heighten dairy richness and balance sweet rum notes.