Rum Baba

  • Italian: Baba al Rum
  • French: Baba au rhum
  • As Noted In: 1001 Foods You Must Taste Before You Die, B E S Publishing

Rum Baba is a small yeast cake soaked in rum syrup, often filled with pastry cream or whipped cream. Allegedly introduced to France by a Polish king, it became celebrated in both France and Italy for its rich flavor, moist texture, and elegant presentation, making it a classic of European patisserie. - AsNotedIn





Places
Timeline
Y/M/D Person Association Description Place Locale Event
1730/00/00 Nicolas Stohrer, pastry chef to King Louis XV, opens a pastry shop. It is now the oldest patisserie in Paris. Stohrer Patisserie Paris
1835/00/00 By 1835, babas are made with dried fruit and soaked in rum. Stohrer Patisserie Paris

Food Attribute Bakery Goods
Food Type Cake
Food Attribute Sponge Cake

Information »



Particulars for :
Cultural Affiliation Duchy of Lorraine
Product Kind Food
Cultural Affiliation Lorraine
Food Form Victual




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