Baba Rhum with Rum-poached Cherries and Chantilly Cream
This decadent French-inspired dessert is a sure hit with Rum lovers! This Baba Rhum with Rum-poached Cherries and Chantilly Cream is a must-make at your next dinner party.
Servings: 8 Servings
Ingredients
Baba Rhum Cake
- 0.5 cup Whole Milk
- 1 package Instant Dry Yeast
- 2.5 tablespoons Sugar
- 3 medium Eggs room temperature
- 1.75 cups All Purpose Flour
- 0.5 teaspoon Salt
- 3 tablespoons Butter melted
Chantilly Cream
- 2 cups Heavy Cream
- 0.5 tablespoons Vanilla Extract
- 0.5 cups Powdered Sugar
Rum-Poached Cherries
- 2 cups Fresh Dark Cherries pitted and halved
- 1 cup Dark Rum
- 0.25 cup Sugar
- 0.5 Vanilla Bean
Instructions
Baba Rhum Cake
- Preheat oven to 350F.
- In a small saucepan, warm the milk till just room temperature, at most barely warm to the touch. Add the yeast and sugar and let sit.
- Pour yeast mixture into bowl of a stand mixer fitted with a paddle attachment.
- On low speed add the eggs and beat till blended.
- Then add the dry ingredients, and the melted butter.
- Increase mixer speed to medium-high and beat for 6 more minutes. Take the bowl off the mixer and scrape the dough away from the bowl—it will be very soft at this point.
- Put a towel over the bowl and in a warm corner, allowing it to rise until it nearly doubles in size.
- Fold the dough over itself until it collapses, then pour into the prepared pan. Cover again with a towel and let rise to the top of the pan.
- Bake cake for 25-35 minutes, until a skewer inserted comes out clean. Cool until handleable and turn onto serving tray.
- Pour a few shots of rum mixed with simple syrup over cake, slice and serve with poached cherries and a dollop of whipped cream.
Cherries
- Simmer cherries, rum, sugar, and vanilla bean in saucepan until fruit is just beginning to break down, 3-5 minutes. Refrigerate until ready to use.
Chantilly Cream
- Whip all ingredients until cream holds a medium stiff peak.