A sweet delicacy refined to perfection

The classic rum baba cake is believed to have taken its name from the Russian word "Babuschka," meaning "grandmother." With its moist texture and a touch of STROH, this recipe for rum pot baba is irresistibly fruity, delightfully aromatic, and utterly tempting.

Ingredients for 12 servings

For the rum pot baba

  • 135 g plain flour
  • 6 g sugar
  • 3 g salt
  • 8 g fresh yeast
  • 30 ml water
  • 80 g eggs
  • zest of ¼ orange
  • 45 g melted butter
  • 1 liter water
  • 600 g sugar
  • 400 ml liquid from a classic rum pot
  • Spreadable apricot jam (diluted with water if necessary)


For the mascarpone cream

  • 250 g heavy cream
  • 250 g mascarpone
  • 25 g sugar
  • seeds of 1 vanilla bean



  • For the rum baba dough, mix all ingredients in a mixing bowl, except for the butter, using a stand mixer fitted with a paddle attachment for about 5 minutes. Incorporate the melted butter and mix for another 5 minutes.
  • Fill 12 greased Savarin molds three-quarters full with the dough using a piping bag.
  • Let it rise in a warm place for approximately 45 minutes, then bake in the oven at 160 °C fan for 25 minutes. The dough should be completely dry at the end of baking as it will absorb the rum.
  • Allow the dough to cool.
  • Bring water, sugar, and rum pot liquid to a boil and let it cool to 50-60 °C.
  • Soak the dry pieces of dough in the liquid for about 5 minutes, then turn them over. After 5 minutes, let them drain on a rack and spread them with apricot jam.
  • For the mascarpone cream, whisk all ingredients until creamy.
  • To serve, place the Baba in a large soup plate, pipe the mascarpone cream in a circular shape, distribute berries around the plate, and fill with a little rum pot liquid.


Baba au Rhum mit RumtopfBaba au Rhum mit Rumtopf

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