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.
1
Heat the milk to 40 degrees, add yeast, and mix.
- Milk: 30 ml
- Dry yeast: 3 g
2
Add egg, salt, flour and mix.
- 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.
- 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.
- 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.
