No-Bake Babà al Rum Cake
Store-bought sponge cake soaked in rum syrup, topped with whipped cream, almonds, and a cherry. Looks fancy, takes 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 485
- Protein
- 5g
Ingredients
- 1 package store-bought sponge cake (or ladyfingers, roughly 8 oz)
- ½ cup dark rum
- ¼ cup granulated sugar
- ½ cup water
- 1 cup heavy whipping cream
- ½ cup sliced almonds (plus glace cherry and sprinkles for topping)
Instructions
- 1
Heat water and sugar in a small saucepan over medium heat, stirring until sugar dissolves, about 2 minutes. Remove from heat and stir in rum.
- 2
Cut sponge cake into 4 pieces. Place each on a plate or in a shallow bowl.
- 3
Pour rum syrup evenly over each cake piece, letting it soak for 2 minutes until the cake absorbs the liquid.
- 4
Whip heavy cream in a bowl with a whisk or mixer until soft peaks form, about 3 minutes.
- 5
Top each cake with a generous dollop of whipped cream, then sprinkle with sliced almonds, a glace cherry, and colorful sprinkles.
- 6
Serve immediately while the cake is still moist and the cream is cold.
Tools you’ll need
- small saucepan
- medium mixing bowl
- whisk or electric mixer
- dinner plates or shallow bowls
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
