Rum Babá Cake

Name: Rum Babá Cake
Total time: 20 min
Ingredients: Active dry yeast 1/2 ounce; 2 packages Whole milk 1/2 cup; warm Sugar 3 1/4 cups; divided Eggs 3 large Egg yolk 1 large Butter 4 ounces; 1/2 cup; 1 stick; melted All-purpose flour 1 3/4 cups; plus more as needed Orange Zest of 1 Salt 1/4 teaspoon Lemon Zest of 1 dark rum 1/4 to 3/4 cup Whipped cream or pastry cream; optional Fresh fruit

www.italymagazine.com

Moist brioche cake soaked in sweet rum syrup, rum babá is a favorite Neapolitan dessert. It’s so beloved that there’s even a Neapolitan expression: Sì nu babbà.

Keywords

Food & Drink
Dolce

View full recipe on www.italymagazine.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.italymagazine.com.

Share this recipe:

Cooking tools:

Hand mixer
Saucepan
Whisk
Cake pan
Oven
Mixing bowl
Measuring cup
Measuring spoon
Cooling rack
Spatula
Chef's knife
Cutting board
Spoon
Plastic wrap

Ingredients

Active dry yeast 1/2 ounce
2 packages Whole milk 1/2 cup
warm Sugar 3 1/4 cups
divided Eggs 3 large Egg yolk 1 large Butter 4 ounces
1/2 cup
1 stick
melted All-purpose flour 1 3/4 cups
plus more as needed Orange Zest of 1 Salt 1/4 teaspoon Lemon Zest of 1 dark rum 1/4 to 3/4 cup Whipped cream or pastry cream
optional Fresh fruit