BIZCOCHO BORRACHO BABA AL RON Delicioso y fácil

How to make rum baba sponge cake, a classic French dessert (also Neapolitan), which we serve here with whipped cream and cherries. Rum baba sponge cake is a fantastic dessert! Step-by-step recipe. As with any old recipe, there are several versions of where and how it originated, but the most widely accepted version is that it was created in France in the 18th century. The famous pastry chef Nicolas Stohrer perfected the idea of the King of Poland, exiled in Lorraine, to dip a typical local pastry in rum. From there, the recipe spread to Naples, where it is a very popular dessert. The Italians, understandably, claim it as their own. The name, according to Larousse Gastronomique, is in honor of Ali Baba (of the 40 thieves), and the origin of the recipes is a fascinating topic! INGREDIENTS: ● For the borracha baba cake batter: 210g flour = 1 1/2 cups = 10 tablespoons 80g unsalted butter or margarine = 4 tablespoons 100ml milk = 8 tablespoons 2 eggs 50g sugar 3 level tablespoons 10g fresh baker's yeast or 3g dried yeast 1 pinch of salt ● For the syrup: 500ml water = 2 cups = 40 tablespoons 220g sugar = 1 cup = 12 tablespoons orange peel lemon peel 1 teaspoon vanilla essence 100ml rum = 8 tablespoons ● For the whipped Chantilly cream: 200ml whole cream 50g icing sugar or regular sugar Cherries for decoration 1 20cm diameter baking pan greased with butter or unsalted margarine Preparation: In a bowl, place the sifted flour, add the sugar and mix. Make a well in the center, add the eggs, crumbled yeast, and warm milk, and mix until smooth. Add the butter and a pinch of salt and continue mixing until smooth. You can do this with a paddle or wooden spoon, or even in a mixer; this is a very soft dough. Cover with plastic wrap and let it rise for 1 hour, or until it doubles in size. Deflate the dough and place it in the pan, which should be greased with butter. Let it rise again for 30 minutes, so that it rises and becomes slightly fluffy. Bake at 180°C for approximately 30 to 45 minutes. Prick with a toothpick and if it comes out dry, remove from the oven. Let it cool, remove it from the pan with a knife, pierce the cake with a toothpick, and set aside. Making the syrup: Place the water mixed with the sugar, orange and lemon zest, and vanilla in a saucepan and bring to a boil. Let it boil for only 2 minutes and remove from heat. While still hot, add the rum and mix well. Strain to remove the skins, or simply remove them. Pour it over the cake in the pan and let it soak in, absorb, and cool. Refrigerate for at least 2 hours. Prepare the Chantilly cream by whipping the cream in a mixer, preferably very cold. When it begins to whip, add the powdered sugar in a sprinkle. Beat a little more until stiff and ready. Place the cake on a large, deep plate and unmold it. Decorate the cake with the Chantilly cream to your liking and place cherries on top. Serve and enjoy. Enjoy! #temperateflavors #cakes #drunkenspongecake #desserts #sweets ---------------------------------------------------------------- All Hail the Queen Dan Lebowitz Country and Folk | Energetic