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Rum Baba Cake with Pistachio Cream

Rum Baba Cake with Pistachio Cream
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Forget Panettone, this Rum Baba Bundt Cake is everything you need and more

  • Author: Justina Sullivan
  • Prep Time: 3 Hours
  • Cook Time: 40 Minutes
  • Total Time: 3 hours, 40 Minutes
  • Yield: 8 1x
  • Category: Sweet
  • Method: Baking
  • Cuisine: Italian

Ingredients

Scale

Rum Baba Cake

  • 250 grams flour
  • 1/2 tsp salt
  • 125ml warm water
  • 7g packet active dry yeast
  • 4 eggs at room temperature
  • 150g room temperature butter (soft) + extra for greasing the cake tin
  • 2 tbsp raw sugar

Rum Suagr Syrup

  • 180ml rum
  • 250g sugar
  • 350ml water

Pistachio Cream

  • 400ml milk
  • 250g jarred pistachio crème (Crema Di Pistachio)
  • 2.5 tbsp cornstarch

Instructions

  1. Make the cake: Pour warm water into a bowl or the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
  2. Using a hand mixer or electric stand cake mixer, add eggs one at a time to the water-yeast mixture. Next beat in flour and salt. Add butter slowly by dropping in a few cubes at a time, and continue to beat until smooth, approx. 2 minutes. 
  3. Scrape down the sides of the bowl and cover loosely with plastic wrap or a kitchen towel. Let stand in a warm place until doubled in volume, 1 – 2 hours depending on room temperature.
  4. Whilst the cake rises, make the pistachio cream. Mix the cornstarch with a little water to make a thick paste. Add pistachio cream and cornstarch paste to a small saucepan and whisk to combine well. Heat the milk over medium heat, but don’t allow it to boil. Slowly pour the warm milk into the pistachio cream, continually whisking to achieve a thick smooth creamy texture. Remove from heat, transfer to a container, and allow to cool completely before transferring to the fridge.
  5. Grease the bundt cake tin with softened butter. Pour the cake batter into to tin, then, cover with plastic wrap and let rise until doubled, about 1 hour.
  6. Heat the oven to 190°C. Remove plastic wrap and transfer bundt tin to the oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire cake rack while it is still warm to cool completely.
  7. Place the wire rack and cake over a tray. Pour the remaining 2/3 rum syrup slowly over the surface of the cake, allowing the excess to drip into the tray below. Pour the captured syrup from the underneath tray back into the jug or bowl and then pour it over the cake again. Repeat several times until most of the syrup has soaked into the cake. 
  8. Melt the white chocolate and then pour it over the cake to achieve a nice dripping effect.
  9. Serve rum baba cake with extra rum syrup on the side and a generous helping of pistachio cream.

Keywords: Italian cake recipes, German cake recipes, pistachio cake recipes, festie cake recipes, christmas cake recipes

Find it online: https://flaevor.com/rum-baba-cake-with-pistachio-cream/