Description
“Babà au Rhum” are delicious sponge cakes soaked in a sticky, citrus-scented boozy syrup. Although Italians often link Babà with the city of Naples, this much-loved dessert actually originated in the 18th century in the Duchy of Lorraine, France.
There, former King of Poland Stanislas Leszczynski, who’s daughter Maria later married Louis XV, King of France, had the genius idea of soaking a dried out kouglof (a traditional Central European cake) in liqueur.
The soaked cake was so well-received that, a few years later, in Paris, the court’s pastry chef Nicholas Stohrer modified it to produced what is now known as the modern Babà au Rhum.
Babà was later brought to Southern Italy in the 19th century by the monsù—chefs who had trained in France and worked in the kitchens of the well-off families of Naples. Soon enough, these deliciously sticky brioche buns became a local speciality. Despite their rather aristocratic origins, babà are now a very “democratic” sweet, present on Neapolitan tables at every special occasion and at all times of the year.
Bindi's Rum Baba is the traditional Italian cake from Naples, made of a yeast-raised dough flavored with rum and vanilla. It's prepared by adding the authentic traditional "Bagni alla Rhuma", a Rum-based liquor signature of the traditional Neapolitan recipe, and home-made Pastry Cream made with fresh eggs, Italian flour and sugar.
Although the recipe is typically reserved for special occasions, we've taken the liberty of making them available year round! 🥳
Please add your favorite Rhum and as well as Whipped cream to make this unbelievably delicious Baba Au Rhum!
INGREDIENTS: Water - Glucose-fructose syrup - Wheat flour - Eggs- Decoration (Water - Glucose-fructose syrup -
Sugar - Apricot purée - Gelling agent Pectins - Natural flavoring - Acidity regulator Citric acid - Stabiliser Calcium chloride - Preservative Sorbic acid)