Bonne Maman Baba au Rum
Sponge cake in a rum soak and filled with vanilla flavoured cream.
Water, Sugar, Wheat Flour, Fresh Cream (9%), Rum (6.6%), Fresh Eggs, Honey, Invert Sugar, Raising Agents (Sodium Acid Pyrophosphate, Sodium Acid Carbonate), Salt, Gelling Agent: Fruit Pectin, Natural Vanilla Extract
Preparation & Storage
- Home-baking the Bonne Maman wayMakes 6 to 8 servingsFor the sponge cake: Beat together 500ml water, 100g honey, 2 whole eggs and 5 egg white. Add 200g caster and 2 pinches of salt. Fold in 500g plain flour and 4 tsp baking powder and mix together well. Pour the mixture into a large baking dish until it comes half-way up the sides. Leave to settle for 20 minutes at room temperature, then bake for 12 minutes at 180°C.For the syrup: Heat together 600ml water with 250g caster sugar. Add 100ml good quality brown rum, then leave to cool. Pour this onto the warm baba (the cake).For the cream: Beat together 1 whole egg, 1 egg yolk and 60g caster sugar until frothy. Bring 500ml double cream to the boil. Away from the heat, put a split vanilla pod into the cream and allow it to infuse for half an hour. Gently pour the cream into the egg mixture, stirring continually. Transfer the cream and egg mixture into a heavy pan and cook gently, without boiling, until it thickens enough to enough to coat the back of a wooden spoon. Remove from the heat and leave to chill overnight. To serve, spoon the prepared cream onto the rum-soaked cake.
Keep refrigerated. Not suitable for home freezing.