Baba Au Rhum

cbc.ca

Carlz

subheading: Cake:

½ cup whole milk

2 eggs, at room temperature

3 tbsp (37 g) granulated sugar

1¾ cups (249 g) all-purpose flour

1¾ tsp instant yeast

¾ tsp kosher salt

7 tbsp (100 g) unsalted butter, cubed and softened

⅓ cup (47 g) currants

2 tbsp dark rum

subheading: Spiced Rum Syrup:

1¼ cups water

¾ cup (149 g) granulated sugar

6 (2-inch) strips orange zest

Juice of a small orange or ½ a small orange

4 (2-inch) strips lemon zest

1½-inch piece ginger, cut into coins

4 whole cloves

2 star anise pods

Seeds of 1 vanilla pod (halve pod and scrape out seeds with a knife, reserving pod for garnish)

⅔ cup dark rum

subheading: Cake Pan Preparation:

1 tbsp (14 g) unsalted butter, softened

1½ tsp all-purpose flour

subheading: Apricot Jam Glaze:

450 g apricots; halved and pitted, each half cut into eight slices

⅔ cup plus 2 tbsp (157 g) granulated sugar

1 tbsp lemon juice, divided

subheading: Spun Sugar Ball and Candied Fruit:

2½ cups (495 g) granulated sugar

⅓ cup glucose syrup

¾ cup water

3 Cape gooseberries

subheading: Caramelized Apricot:

¼ cup (50 g) granulated sugar

1 apricot, halved and pitted

subheading: Stabilized Chantilly Cream:

1 sheet gelatin

1 tbsp water

1 cup 35% cream, divided

3 tbsp icing sugar

1½ tsp vanilla

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