Desserts
Baba Rom
Baba Rom is a well-known, beloved dessert. What makes this version special is that it is alcohol-free, which is typically associated with this dessert, as the name suggests. The recipe requires time because it unfolds over multiple steps, but in the end you’ll have a wonderful flavor.
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
Recipe story
\r\n\r\nCake batter:\r\n500 g flour\r\n75 g butter\r\n25 g powdered milk\r\nA pinch of yeast\r\nA pinch of light salt\r\nGrated lemon zest\r\n8 eggs\r\nA pinch vanilla\r\n\r\nWe mix the dry ingredients, then the butter, then the eggs one by one with two tablespoons of water... The dough is left to rise for about an hour and baked in a 180°C oven...\r\n\r\nSyrup:\r\n2 liters water\r\n1 kg sugar\r\nCinnamon stick\r\nLemon zest\r\nCloves\r\r\nWhen the syrup boils, we put the baked cake in and simmer the cake in the syrup until it drinks in the syrup well. The syrup should be hot; as the syrup cools, return it to the heat to stay hot.\r\nWe lift the cake from the syrup. Cut the cake in the middle and fill with cream and fruits as desired or available..\r\n\r\nThe cream used in Baba Rom is pastry cream and is as follows:\r\n\r\nPastry Cream:\r\n1 liter whole milk\r\n120 g cornstarch\r\n4 egg yolks\r\n3 whole eggs\r\n200 g brown sugar\r\n\r\nCombine all ingredients and whisk with a little milk. Separately, boil a little milk; when it boils, pour in the egg mixture and simmer for a while...\r\nRemove from heat and let cool completely, then add 50 g butter and a splash of vanilla and mix well...\r\n\r\n \r\n Recipe from a friend of the Sho Tabkhin Today site: \r\n
Mervat El-Sheikh
\r\n \r\n #Healthy_Eating_Here \r\n #Recipes #Sho_Tabkhain_Today \r\n #Keke #Baba_Rom \r\n #Cream
Ingredients
- 500 g flour
- 75 g butter
- 25 g powdered milk
- a pinch of yeast
- a pinch of salt
- grated lemon zest
- 8 eggs
- a pinch of vanilla
- 2 tablespoons water
- For the syrup: 2 liters of water
- 1 kg sugar
- 1 cinnamon stick
- lemon peel
- a few cloves
- For the pastry cream: 1 liter whole milk
- 120 g cornstarch
- 4 egg yolks
- 3 whole eggs
- 200 g brown sugar
- 50 g butter (added after the cream cools)
- a pinch of vanilla for the cream
- Fruit for filling as desired (optional)
Method
- Prepare the cake dough: mix the dry ingredients (flour, powdered milk, yeast, salt, grated zest, vanilla), add the butter and rub it in with your fingertips until incorporated into the flour.
- Add the eggs one at a time with the 2 tablespoons of water and knead until you have a smooth, cohesive dough. Cover and let it rise for about 1 hour until it doubles in size.Timers: 60 min
- Preheat the oven to 180°C, shape the dough in a suitable pan or individual molds, and bake until done (about 25–30 minutes depending on pan size). Remove and let cool slightly.Timers: 30 min
- Prepare the syrup: in a large pot bring 2 liters of water to a boil with 1 kg sugar, the cinnamon stick, lemon peel and a few cloves. Let the mixture boil well and the sugar dissolve.
- When the syrup is boiling, place the baked cake into the pot or pour the hot syrup over the cake until it is fully absorbed. Keep the syrup hot — if it cools, reheat it before using.
- Lift the cake out of the syrup and let it cool slightly, then cut out the center to make a cavity for the filling.
- Prepare the pastry cream: mix the cornstarch with the sugar, egg yolks, whole eggs and a little of the milk until smooth. In another pot bring the remaining milk to a boil, then pour a little of it over the egg mixture while whisking to temper the eggs; return the mixture to the pot and cook over low heat, stirring constantly, until it thickens and comes to a slight boil.
- Remove the cream from the heat and let it cool well, then add 50 g butter and a pinch of vanilla and mix until smooth and glossy.
- Fill the center of the cake with the cream and add the chopped fruit as desired, then replace the top or seal the cut pieces. Serve the Baba Rom chilled or at room temperature.
