Can I use another rum?

Name: Rum-Soaked Baba au Rhum Flower Cake
Prep time: 45 min
Cook time: 36 min
Total time: 13 h 21 min
Yield: 8
Ingredients: 190 g Bread flour; 2 g Salt; 60 g Unsalted butter; 4 g Active dry yeast (Dissolved in milk or water); 7 g Golden runny honey; 210 g Eggs (About 4 UK medium eggs); 20 g Milk; 200 g Whipping cream; 20 g Superfine sugar; Vanilla bean (Split and scraped); 20 g Dark rum; 205 g Water; 120 g Superfine sugar; 7 g Gelatin mass (Made from gelatin powder hydrated in water); 10 g Candied orange paste; 10 g Candied lemon paste; 50 g Rum; 520 g Whipping cream; Vanilla beans (Split and scraped); 20 g Superfine sugar; 50 g Mascarpone cheese; 14 g Gelatin mass; 100 g Neutral glaze; 1 g Vanilla pearls or seeds

Yes. Any dark rum works well, but avoid light or strongly spiced rums as they change the flavour profile.

Rum-Soaked Baba au Rhum Flower Cake

This baba cake is soaked in citrus-rum syrup, then filled with rum cream and finished with Chantilly petals and vanilla glaze.

Main Components

The dessert includes:

baba batter
citrus-rum soaking syrup
rum cream
Chantilly cream
vanilla glaze

Soaking and Filling

The baba is soaked after baking so the syrup can fully absorb into the crumb. The centre is hollowed and filled once the cake has had time to soak.

Finishing

The Chantilly is piped around the top in petals, then the vanilla glaze is applied lightly over the finished cake.

Serving Notes

Serve chilled or at a cool room temperature.
Use a serrated knife to slice since the soaked cake is delicate.
Brush on a little extra rum before serving only if you want a stronger aroma.
Coffee or dessert wine both work well alongside it.

Final Notes

This baba depends on full soaking time and chilled creams for its final texture. Assemble it after the syrup has fully absorbed and the fillings are cold enough to pipe cleanly.