Rum Baba and Cannoli?

Question

I had a dessert in Messina, Sicily called a Rum Baba. Does anyone have a recipe for the cake, sauce and filling?

Is thicker or thinner 'better' for Cannoli pastry?

Answer 1

Baba Au Rhum (Rum Cake)

1/4 ounce active dry yeast (1 package)
1/4 cup warm water (105 - 115 degrees F)
6 large eggs, room temperature
1 tablespoon lemon zest, grated
2 2/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2 cups sugar
2 cups water
1/2 cup dark rum
whipped cream

Butter a 10 inch Bundt or tube pan.
Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
Preheat oven to 400 degrees F.
Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
For the syrup:
Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

Answer 2

Despite eating many a Baba au rhum in NYC I don't have the recipe for them.
The filling is a creme patisserie.The cake seems to a sort of a brioche and the syrup seems to be a simple syrup w/ dark rum added to it and possibly a bit of marsala
Thin is much better for cannoli shells .When I make them I use a manual pasta machine to get the dough to the necessary thinness.

Answer 3

I saw Ina Garten make a Baba Rum on one of her shows... it looked great! Here's the link to the recipe and photo:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33879,00.html?rsrc=search

Answer 4

please see the fallowing web
1.www.bakedeco.com
2.www.veninerospastry.com
3.www.shopwiki.com
4.www.cooks.com
5.www.mozzicatobackery.com