Kitchen Recipe Collection
Italian Babà al Rum
A Neapolitan icon. A highly aerated, mushroom-shaped yeast sponge cake that is utterly saturated in a sweet, potent rum syrup.
- Prep
- 120 min
- Cook
- 20 min
- Total
- 140 min
- Servings
- 8
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- strong bread flour (high gluten)
- active dry yeast
- eggs (room temperature)
- butter (very soft)
- sugar
- salt
- water
- sugar (for syrup)
- dark rum (good quality)
- lemon peel (for syrup)
Equipment
- Babà molds (small, tall dariole molds)
- Stand mixer
Instructions
- 1
Make Sponge
Mix yeast, a little flour, and water. Let it foam. In a stand mixer, add the remaining flour, sugar, and eggs. Knead intensely.
- 2
Add Butter
Once the dough is very strong and elastic (windowpane stage), slowly beat in the softened butter until completely absorbed. The dough will be very sticky and wet.
- 3
First Proof
Let the dough rise in a warm place until doubled in size.
- 4
Fill Molds
Deflate the dough. Butter individual babà molds very well. Pinch off small pieces of dough (about 1/3 the volume of the mold) and drop them in.
- 5
Second Proof
Let rise again until the dough crests just over the top of the molds, forming the signature dome shape.
- 6
Bake
Bake at 400°F (200°C) for 15-20 minutes until deep golden brown. Unmold immediately and let them cool and dry out slightly.
- 7
Make Syrup
Boil water, sugar, and lemon peel until the sugar dissolves. Remove from heat and stir in a generous amount of dark rum.
- 8
The Soak
While the syrup is still quite warm, submerge the baked babà completely in the liquid.
- 9
Squeeze
Gently squeeze the babà like a sponge while submerged, then let them absorb the syrup. They should double in weight.
- 10
Serve
Transfer to a serving dish. Often served with a dollop of whipped cream or pastry cream, and an extra splash of rum.
Cooking Tips
- The dough must be kneaded extensively to develop a strong gluten network. This allows it to hold an immense amount of syrup without falling apart.
- The baked cakes should ideally rest for a day to dry out slightly before soaking, so they act like better sponges.
Variations
- Savarin: A large, ring-shaped version of the same dough, often filled with fruit and cream in the center.
Chef's Notes & Storage
- Originally from Poland, passed through France, and perfected into an art form in Naples.
Nutrition Estimate
310 calories · 5g protein · 45g carbs · 10g fat · 0g fiber per serving
