Babas Au Rhum And Savarin With Fruit And Cream Recipe

Babas Au Rhum And Savarin With Fruit And Cream picture

Summary

Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Granulated sugar1⁄4 Cup (4 tbs)
 Lukewarm water1⁄4 Cup (4 tbs)
 Active dry yeast/1 tablespoon1⁄4 Ounce (1 Package)
 All purpose flour2 Cup (32 tbs)
 Salt1 Teaspoon
 Eggs4
 Butter3⁄4 Cup (12 tbs)
 Currants/Raisins1⁄4 Cup (4 tbs)
 Granulated sugar2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Lemon rind strip4
 Apricot brandy2 Tablespoon
 Rum2 Tablespoon
 Apricot jam1⁄2 Cup (8 tbs)
 Sweetened whipped cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 835 Calories from Fat 259

% Daily Value*

Total Fat 29 g45.1%

Saturated Fat 17.3 g86.3%

Trans Fat 0 g

Cholesterol 212.2 mg

Sodium 385.8 mg16.1%

Total Carbohydrates 131 g43.7%

Dietary Fiber 2.3 g9.1%

Sugars 95.9 g

Protein 10 g20.1%

Vitamin A 19.4% Vitamin C 17.8%

Calcium 6.7% Iron 15.9%

*Based on a 2000 Calorie diet

Directions

Coffee Cake: Dissolve 1 tsp (5 mL) sugar in lukewarm water; sprinkle yeast over and let stand for 10 minutes.
In large bowl, combine flour, salt and remaining sugar.
Make well in centre, pour in yeast mixture and add eggs.
Stir until mixed, then beat until dough is smooth and elastic.
Cover bowl with damp cloth and let dough rise in warm place for 45 to 60 minutes or until doubled in bulk.
Cream butter and beat into dough until very smooth.
For Savarin with Fruit and Cream, spoon 2/3 of dough into thoroughly buttered 3-cup (750 mL) ovenproof ring mould.
For Babas au Rhum, stir currants into remaining dough and spoon into 6 well-greased 1/2-cup (125 mL) ovenproof moulds or custard cups.
Cover with damp cloth and let dough rise in warm place for 20 to 25 minutes or until it almost reaches tops of moulds.
Bake in 400°F (200°C) oven for 25 minutes for savarin, 15 minutes for babas or until tester inserted in centres comes out clean.
Let cool slightly and remove from moulds.
Prick holes in bottoms of cakes.
Sugar Syrup: In saucepan over low heat, dissolve sugar in water; add lemon rind, increase heat and boil for about 5 minutes or until liquid becomes syrupy and reduces to about 1-1/4 cups (300 mL).
Remove from heat; measure out 3/4 cup (175 mL) syrup and stir in 2 tbsp (25 mL) apricot brandy.
Stir rum into remaining syrup.
Apricot Glaze: Combine apricot jam and apricot brandy; mix well.
While cakes are still warm, thoroughly baste savarin with apricot syrup and babas with rum syrup* until both syrups are completely absorbed.
(If necessary, reheat syrups and continue to baste until absorbed.
Cakes will swell and become shiny.) Spoon Apricot Glaze over savarin.
To serve, place savarin on serving platter and babas on individual dessert dishes.
Garnish with sweetened whipped cream.
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