Airy rum baba Alsatian style with raisins and almonds
12 servings
120 minutes
Airy rum baba is a true embodiment of French culinary mastery. This dessert originated in Alsace, a region known for its refined sweets and pastries. Its delicate, airy texture is achieved through yeast dough infused with the aroma of rum and sweetened with raisins. Almonds carefully placed at the bottom add a pleasant crunch, while nutmeg provides a subtle spice. After baking, the baba is dusted with powdered sugar, transforming into an exquisite dessert that pairs perfectly with a cup of strong coffee or dessert wine. It can be the centerpiece of a festive table or an elegant addition to a cozy family tea time. This dessert delights with its flavor, tenderness, and aroma, awakening the senses and creating an atmosphere of French gastronomic pleasure.
1
Wash the raisins and soak them in rum for 1 hour in a warm place.
- Raisin: 100 g
- Rum: 50 ml
2
Dissolve the yeast in warm milk.
- Dry yeast: 10 g
- Milk: 125 ml
3
Sift the flour, make a mound, create a well in the center, and pour in the yeast. Mix in a little flour, then let the dough sit for 15 minutes.
- Wheat flour: 500 g
4
Cream softened butter with sugar, salt, nutmeg, yolks, and eggs. Mix with the dough and let it rise in a warm place for 30 minutes.
- Butter: 180 g
- Sugar: 120 g
- Salt: to taste
- Nutmeg: pinch
- Egg yolk: 2 pieces
- Chicken egg: 2 pieces
5
Preheat the oven to 180 degrees. Grease the cake pan with fat and dust the sides with flour. Carefully arrange almond nuts at the bottom of the pan. Pour in the batter, smooth it out, and let it sit for 15 minutes.
- Almond: 16 pieces
6
Bake for 45 minutes. Remove from the mold and let cool. Dust with powdered sugar.
- Powdered sugar: 2 tablespoons