Rum Cake
Description
The recipe won't take much time. If you've always been intimidated by the process of making rum baba, take a look,
Instructions
- 1
Step 1
1. First, prepare the dough: mix warm milk with yeast and a tablespoon of sugar. Stir the mixture well with a whisk and let it sit for 15–20 minutes in a warm place.
- 2
Step 2
2. Add two whole chicken eggs and two egg yolks. Lightly mix with a whisk, then add vanilla sugar, salt, and mix again with the whisk. Add the sifted flour and knead the sticky dough using a spoon.
- 3
Step 3
3. Add the soft butter and knead the dough by hand until it becomes smooth and uniform. Cover the finished dough with plastic wrap and let it rest at room temperature for 30–60 minutes (depending on the room temperature).
- 4
Step 4
4. Slightly knead the dough with a spatula and transfer it to a buttered baking pan. Cover the pan with plastic wrap and let it sit at room temperature for 30 minutes, until the dough doubles in size. Bake in a preheated oven at 180°C for 30 minutes.
- 5
Step 5
5. Completely cool the finished cake. Prepare the soaking syrup: mix one cup of sugar with one cup of water. Heat the mixture over low heat, stirring constantly, but do not bring to a boil. Then remove from heat and let the sugar dissolve.
- 6
Step 6
6. Add vanilla, half a lemon or orange, and place back on the heat. Bring the mixture to a boil over low heat and reduce the syrup by one third.
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Step 7
7. Add rum or brandy to the syrup, then place it back on the heat and let the liquid boil for 2 minutes. Soak the cold cake with the warm syrup on both sides.
- 8
Step 8
8. Prepare the icing: mix powdered sugar with 2 egg whites and juice of half a lemon. Beat the icing with a mixer to the desired consistency—the longer you beat, the thicker the icing becomes.
- 9
Step 9
9. Pour the glaze over the cake, let it set, and serve the cake.