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baba au rhum with cream and strawberries

3 cups (360 grams) bread flour
1/2 tsp salt
2 tsp Red Star active dry yeast
1/4 cup water
1/2 cup milk
3/4 cup butter
1/4 cup sugar
4 eggs
1/2 cup dried blueberries
1 cup sugar
2 cups water
4 tsp rum extarct
1 tsp lemon juice
1 cup heavy cream
1/4 cup sugar
~10 oz fresh strawberries, sliced or quartered

Measure 1 3/4 cups of the flour into a large mixer bowl. Add the yeast and salt and whisk to combine.
In a sauce pan add the water, milk, butter and sugar. Heat until warm (120°-130°F), stirring constantly. Pour over the flour-yeast mixture and stir to combine.
Stir in the 4 eggs.
Beat 1/2 minute with electric mixer on low speed, scraping bowl. Beat 3 more minutes at high speed. STOP MIXER.
Blend in the rest of the flour and the dried blueberries.
Cover bowl with plastic wrap.
Let rise in warm place until doubled, about 2 hours.
When the dough is risen, turn it into a greased 12 cups bundt cake, cover again and let rest for one more hour.
Meanwhile, heat the oven to 350F.
Bake the cake for 25 minutes or until a toothpick comes out clean. Take the cake out of the oven.
Let the cake rest for about 10 minutes in the pan before inserting it on a wire rack to cool completely.
Once the cake is cooled, make the syrup.
In a small sauce pan add the sugar and water and boil, over medium heat, for 7-8 minutes.
Remove from the heat and stir in the rum extract and lemon juice.
With a spoon, gently pour about 1/3 cup syrup on top of the cake. Let the cake absorb the syrup before pouring another 1/3 cup.
Let the cake soak before pouring another 1/3 cup of syrup.
With a serated knife, cut the cake in half (about 1 inch thick the upper slice) Remove the top slice.
With a spoon pour 2/3 cup syrup over the bottom slice. Let the syrup soak in.
In a clean, grease free bowl, add the heavy cream and whisk, on low to medium speed until soft peaks form. Slowly add the sugar and keep mixing until firm peaks form.
With a spatula, spread the cream over the bottom slice.
Place the strawberries on top of the cream.
Gently, place the top cake slice over the strawberries. Pour the remaining syrup and let the cake soak for an hour or so.
Slice carefully and enjoy!

Source recipes -Here-

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