Rum Babá Cake | ITALY Magazine

Name: Rum Babá Cake | ITALY Magazine
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; optional

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

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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
optional