Ingredients for 2 babas
- 500 gr. all-purpose flour
- 190 ml water
- 1 packet of dry yeast
- 30 gr. Sugar
- 1/2 tsp salt
- 150 gr. Lurpak cow’s butter
- 4 medium eggs
- 1 vanilla extract
Ingredients for the syrup
- 700 ml water
- 700 gr. Sugar
- 100 ml dark rum
Ingredients for the whipped cream
- 400 ml heavy cream (35%) Arla
- 50 gr. powdered sugar
Method for the baba
In the bowl of a mixer with the dough hook attachment, add all the ingredients and mix until a stretchy dough forms.
Butter and flour two rectangular cake pans, then divide the dough evenly between them.
Cover with plastic wrap and let it rest in a warm place for about 1 hour.
After the dough has risen, bake in a preheated oven at 200°C (fan setting) for 25 minutes.
Method for the syrup
In a small saucepan, add the sugar and water, and heat until it comes to a boil.
Remove from the heat and add the rum. Let it cool completely.
Method for the whipped cream
In the mixer with the whisk attachment, beat the heavy cream with the powdered sugar until it forms stiff peaks.
Assembling the baba
Once the syrup and the baba have cooled, begin assembling.
Cut off the top part of the baba that has been well-baked, which you will not be using.
Slice the baba in half lengthwise and place the halves in a baking dish.
Soak with the cold syrup, and after 5 minutes, flip them over to ensure they are well-soaked.
Once soaked, spread whipped cream on one piece. Place the second piece on top and garnish the top with more whipped cream.
Note: If you wish to make only one baba, use half the amount of ingredients.
