Rum Baba Neapolitan
10 servings
120 minutes
Neapolitan rum baba is a delightful dessert that originates from French and Italian culinary traditions. Legend has it that it was created by Polish King Stanisław Leszczyński, who once improved a dry cake by soaking it in alcohol. Today, this airy, tender dessert soaked in rum syrup is a classic of Neapolitan cuisine. Its texture is soft and juicy, and its flavor is sweet with subtle notes of rum that add noble depth. It is traditionally served with cream, fruits, or simply with a cup of aromatic coffee. It’s the perfect ending to a meal that transports you to the sunny streets of Naples where sweet indulgence becomes part of the culture.
1
Dissolve the yeast in a small amount of warm water, add 50 g of flour, and let it sit for 30 minutes. Add the remaining flour, salt, and eggs to the risen mixture. Mix thoroughly. Then add 30 g of sugar and melted butter to prepare the dough.
- Fresh yeast: 20 g
- Wheat flour: 250 g
- Wheat flour: 250 g
- Salt: to taste
- Chicken egg: 5 piece
- Sugar: 130 g
- Butter: 80 g
2
Preheat the oven to 180 degrees.
3
Place the dough in a greased and floured mold, and leave it in a warm place until it doubles in size.
- Butter: 80 g
- Wheat flour: 250 g
4
Bake for about 40 minutes.
5
Soak the ready pie with rum syrup. To prepare it, bring water and sugar to a boil, slightly cool it down, and mix with rum.
- Mineral water: 100 ml
- Sugar: 130 g
- Rum: 3 tablespoons