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Add a photoA take on a baba au rhum, this was my grandmother's recipe and became a family favorite.
Ingredients
- 8 large eggs, separated
- 9 Tbsp cream of wheat (wheat hearts)
- 9 Tbsp sugar
- 1.5 cups milk
- 1 Tbsp rum or 1 tsp vanilla
- 1 Tbsp sugar
- Apricot preserves or jam thinned with a bit or um or water to glaze cake
- Whipping cream, sweetened with a bit of sugar to serve with cake.
Directions
- Grease and lightly flour a ring cake mold (not a Bundt pan).
- Combine yolks and sugar and beat until pale. Sugar should be dissolved and mixture should form a ribbon when whisk is lifted.
- Beat egg whites to form stiff peaks.
- Fold cream of wheats into egg yolk mixture.
- Gently fold egg whites into yolk mixture.
- Pour into prepared pan.
- Bake at 350 degree (preheated) oven until golden. Approx 30 minutes.
- While cake is baking, heat milk with rum (or vanilla) and 1 Tbsp sugar until it is just simmering. Remove from heat.
- As soon as cake is removed from oven, pour hot milk on cake while still in cake pan. Leave to cool completely.
- When cool, invert onto a platter and glaze with apricot jam or preserves. Serve with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 111 | |
| Calories from Fat 38 | 34% |
| Total Fat 4.26g | 5% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 59mg | 2% |
| Potassium 89mg | 3% |
| Total Carbs 12.88g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.85g | 9% |
| Protein 5.12g | 8% |
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