Easy rum baba (baba au rhum facile)

I wanted to try this cake for so long, but never dared. 
I can't tell it anymore ! 
I promise, this is SO easy and so delicious. 
Believe me ! 

Here what you'll need : 

• 120 grammes of flour
• 50 grammes of butter
• 200 grammes of white sugar
• 3 tablespoon of milk
• 3 eggs
• 1/4 liter of water
• 1/4 liter of cane sugar syrup
• 10 cl of rum (I used brown rum)
• 10 grammes of baking powder.

Your oven must be preheated at 180°C (350°F / Th6)

Step 1 : 

Separate yolks from white and whisk yolks with sugar until it becomes clear.

Step 2 : 

Together, melt butter with milk.

Step 3 : 

Add this mixture to the yolks.

Step 4 : 
Then, pour the flour spoon after spoon, with the baking powder.

Step 5 : 
Beat the eggs white, with a tiny pinch of salt and incorporate them gently to the mixture.

Step 6 : 
Pour it in a buttered and floured tin and in the oven for 20-25 minutes.
It depends on your oven. For me, 23 minutes was too much. The cake was good but I 'll try to take it away at 21 minutes, the next time. It must stay soft.

Step 7 : 
The syrup... Pour water, rum and cane sugar syrup in a pan. Bring it to the boil and wait for 10 minutes.

Step 8 :
When it's time, turn out cake immediately, in a dish who can contain syrup...

... and water the cake until it's totally dipped in.

Don't be scared to use all the syrup. I didn't do it, because I thought my cake was too dipped in. 
But it must be very spongy.
Cake will drink all the syrup ...
The first alcoholic cake of Culinary History, Messieurs, Dames ! 

Go carefully, slowly and it will be ok.

When we cut it, some parts were still dry.

Finally, serve it with fruits salad or Crème Chantilly.
Bon appétit !!

On this picture, we see that it wasn't wet enough.

Recapitulative : 

• 120 grammes of flour
• 50 grammes of butter
• 200 grammes of white sugar
• 3 tablespoon of milk
• 3 eggs
• 1/4 liter of water
• 1/4 liter of cane sugar syrup
• 10 cl of rum (I used brown rum)
• 10 grammes of baking powder.

Your oven must be preheated at 180°C (350°F / Th6)

Separate yolks from white and whisk yolks with sugar until it becomes clear.

Together, melt butter with milk.

Add this mixture to the yolks.

Then, pour the flour spoon after spoon, with the baking powder.

Beat the eggs white, with a tiny pinch of salt and incorporate them gently to the mixture.

Pour it in a buttered and floured tin and in the oven for 20-25 minutes.

The syrup : Pour water, rum and cane sugar syrup in a pan. Bring it to the boil and wait for 10 minutes.

When it's time, turn out cake immediately, in a dish who can contain syrup and water the cake until it's totally dipped in.