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Baba au rhum (rum baba)

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (serves 6):


Preheat the oven to 350°F.

Whip the egg yolks with the sugar just until it whitens.

Add the warm milk, melted butter, flour and the yeast.
Whip the egg whites until fluffy.

Mix them gently with the batter.

Pour the batter in a buttered cake tin.

Cook for 25 minutes then take out of the pan.

Make the syrup warm with water, the sugar cane syrup and the rum while pouring the sauce on the cake to completely absorb the syrup.

Serve fresh with a fruit salad or whipped cream.

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