Baba au rhum

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https://cuisine.journaldesfemmes.fr/recette/339013-baba-au-rhum

très bonne recettemerci
Ce baba est excellent. Cependant, quant au sirop, je crois que c'etait un peu trop pour le gateau. Next time, I will reduce the syrup and water which are each 1/4 liter (which is about 1 cup) to 2/3 cup each; and keep the same amount of rum (10 cl is about 6 tbsp). Thanks!

This is why I am giving it 4 instead of 5 stars. But I think that once I reduce the amount of syrup that goes into the cake, it will be 5 stars.

Also note that if you don't have the sugar cane syrup, do your own simple syrup using 1 cup sugar and 1 cup water. Let water and sugar reach boiling poin, and then simmer for maybe 2 minutes.
En general, le baba a base de levure chimique (baking powder) demande plus de cette levure que si c'etait un simple gateau. Ca permet au gateau de mieux absorber le sirop car le gateau aura plus de "trous."
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