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Sponge cake topped with brown rum

A delicious, modern take on the classic rum cakes and baba au rhum. We use brown rum in this recipe. 

Makes 600g. 

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Allergens and dietary requirements

  • Nuts
  • Egg
  • Gluten
  • Vegetarian

Ingredients

150
g
egg white
80
g
ground almonds
80
g
sugar
30
g
all-purpose flour
60
g
egg yolk
1
tonka bean, grated
100
ml
dark rum
200
g
sugar
200
ml
water
30
g
glucose
200
g
coffee kombucha
1
vanilla bean
100
ml
dark rum

Scale recipe

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