Rum Baba Melba

1 serving

65 minutes

Rum baba 'Melba' is an exquisite dessert of Spanish cuisine inspired by the refined style of French gastronomy. Its history traces back to traditional rum cakes that have evolved over time with new flavor nuances and original serving methods. In this version, airy yeast dough is soaked in a rich rum syrup, creating a moist and aromatic texture. Subtle sweet notes of vanilla and caramelized sugar perfectly complement the light tartness of red currants and peaches, adding freshness. A topping of cinnamon crumble, airy vanilla mousse, and almond layers completes the culinary symphony. This dessert is not just a sweet treat but a true work of art, perfect for special moments or leisurely enjoying a cup of coffee in a cozy atmosphere.

Energy value per serving

• Calories: 598.2
• Proteins: 15g
• Fats: 29.1g
• Carbohydrates: 55.8g

Ingredients

• Wheat flour: 45 g
• Dry yeast: 3 g
• Salt: 1 g
• Chicken egg: 1 pc
• Milk: 30 ml
• Raisin: 20 g
• Butter: 25 g
• Vanilla pod: 5 g
• Water: 100 ml
• Sugar: 5 g
• Rum: 20 ml

Cooking steps

1. Heat the milk to 40 degrees, add yeast, and mix.

   Required ingredients:

   • Milk: 30 ml
   • Dry yeast: 3 g

2. Add egg, salt, flour and mix.

   Required ingredients:

   • Chicken egg: 1 piece
   • Salt: 1 g
   • Wheat flour: 45 g

3. Add whipped butter with sugar and vanilla, mix everything, and place in the oven for 40 minutes at 180 degrees.

   Required ingredients:

   • Butter: 25 g
   • Sugar: 5 g
   • Vanilla pod: 5 g

4. For the syrup: bring water and sugar to a boil, remove from heat and add rum.

   Required ingredients:

   • Water: 100 ml
   • Sugar: 5 g
   • Rum: 20 ml

5. Pour this syrup over the rum baba.

6. Decorate with red currant jam, fresh red currants, cinnamon crumble, vanilla mousse, whipped cream with vanilla, peach, and almond layers.