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What Is Rum Baba and How Is It Made?

What Is Rum Baba?

Rum Baba, also known as baba au rhum, is a small yeast cake that is soaked in rum syrup.

It can be filled with whipped cream or pastry cream.

The batter for rum baba typically includes ingredients such as eggs, milk, and butter.

The modern version of this dessert, which includes dried fruit and rum, was invented in Paris, France, in 1835.

Rum baba originated in Poland and Ukraine and is now a popular dessert in Europe.

It is often referred to as “Savarin Cake” and has appeared on restaurant menus in the United States since at least 1899.

The cylindrical shape is commonly associated with rum baba, but it can also be found in a ring form.

The preparation process involves mixing the dough for 10 to 15 minutes, allowing it to proof for about 30 minutes, and baking it for 11 to 13 minutes until golden brown.

Once baked, the babas are soaked in a syrup made with rum until they become heavy.

Quick Tips and Facts:

1. Rum Baba trivia #1: Rum Baba, also known as Baba au Rhum, is a traditional French dessert that originated in Poland.
2. Rum Baba trivia #2: The use of rum in Rum Baba is not optional – it is an essential ingredient that gives the dessert its distinct flavor.
3. Rum Baba trivia #3: Despite its name, Rum Baba is not actually a cake, but rather a light and fluffy yeasted pastry soaked in a sweet rum syrup.
4. Rum Baba trivia #4: The sweet rum syrup that saturates the Rum Baba is typically made by diluting rum with simple syrup and various flavorings like vanilla or citrus zest.
5. Rum Baba trivia #5: The Rum Baba gained popularity in the 19th century, when it became a favorite dessert of the European aristocracy and was often served at lavish banquets.

Origins And History Of Rum Baba

The origins of rum baba, also known as baba au rhum, can be traced back to Poland and Ukraine. However, it was in France where the modern version of this delectable dessert was born. In 18th century France, Stanislaus I, the exiled king of Poland and father-in-law of Louis XV, brought the baba to the country via Lorraine. It was then that Nicolas Stohrer, a Polish pastry chef in Paris, made significant contributions to the development of the rum baba.

Stohrer faced the challenge of creating a dried baba that was both moist and flavorful. He ingeniously added Malaga wine, saffron, and raisins to the recipe, which not only solved the problem but also enhanced the taste and texture of the cake. Over time, the recipe was further refined by incorporating rum into a sugar syrup to soak the baba, resulting in the delightful dessert we know today.

The popularity of rum baba continued to spread, and it eventually made its way to Naples, Italy, where it is known as babà. Interestingly, rum baba has also made appearances on restaurant menus in the United States since at least 1899. Moreover, the Julien Brothers, famous French pastry chefs, were inspired by the baba au rhum and invented the Savarin, another delightful cake.

Ingredients And Variations Of Rum Baba

The creation of a perfect rum baba involves a combination of simple yet essential ingredients. The batter for this yeast-based cake requires eggs, milk, butter, flour, sugar, yeast, and a pinch of salt. These ingredients come together to form a soft and elastic dough, which develops its structure from gluten. To achieve this, the dough needs to be mixed for 10 to 15 minutes, allowing the gluten to develop fully.

While the classic version of rum baba consists of a yeast cake soaked in a rum syrup, additional variations can be found. For instance, the baba can be filled with whipped cream or pastry cream, adding a creamy and luscious element to the dessert. Furthermore, rum baba can be customized by incorporating dried fruits, such as raisins or currants, into the dough or garnishing the cake with fruit on top. These variations allow for creative twists on the classic recipe and cater to different palates.

Preparation Of Rum Baba Dough

The process of making rum baba begins by mixing the ingredients to create a soft and elastic dough. After ensuring that all the ingredients are properly combined, the dough should be covered with plastic wrap and allowed to proof for approximately 30 minutes until it doubles in size.

Before transferring the dough into the baking pan, it is crucial to generously grease the pan with butter and lightly dust it with flour. This ensures that the rum baba does not stick to the pan during baking. The dough should then be divided into individual molds, filling each mold halfway with approximately 2 tablespoons of dough. Once again, the dough should be allowed to proof for an additional 1 to 2 hours until it has doubled in size.

  • Mix ingredients to create soft and elastic dough
  • Cover dough with plastic wrap and let it proof for 30 minutes
  • Grease baking pan with butter and dust with flour
  • Divide dough into individual molds, fill halfway with 2 tablespoons of dough
  • Let dough proof for 1 to 2 hours until doubled in size

“The secret to a perfect rum baba lies in the careful preparations and allowing enough time for the dough to develop its flavors and rise to perfection.”

Baking And Soaking Rum Baba

Once the dough has proofed, it is ready to be baked to perfection. The babas should be placed in a preheated oven at 375°F (190°C) for 11 to 13 minutes, or until they turn a beautiful golden brown color. The baking time may vary slightly depending on the individual oven, so it is important to keep an eye on the babas during the process.

After the babas have been baked, they need to be soaked in a flavorful syrup made with rum. To create the syrup, water and sugar are brought to a boil and then simmered for an additional minute. Once the syrup has cooled, the babas should be submerged in it until they feel heavy and have absorbed the delicious rum-infused liquid.

Storage And Freezing Of Rum Baba

Rum babas can be stored in the refrigerator for approximately 2 days, allowing the flavors to meld and intensify. They can also be frozen for up to 2 months, ensuring that this delightful dessert can be enjoyed at a later date. When storing rum babas, it is important to wrap them tightly in plastic wrap or place them in an airtight container to maintain their freshness.

  • Rum babas can be stored in the refrigerator for 2 days.
  • They can also be frozen for up to 2 months.
  • Wrap them tightly in plastic wrap or use an airtight container to maintain freshness.

Rum Baba Around The World

Rum Baba Around the World

Rum baba, originally from Poland and Ukraine, has gained popularity as a dessert worldwide. Alongside France and Italy, countries across the globe have added this delightful treat to their dessert menus. In certain regions, it is even known as the “Savarin Cake.”

While traditionally cylindrical in shape, rum baba can now be found in a ring form, resembling a beautiful and decadent wreath. This variation not only adds visual appeal but also maintains the exquisite taste that has made rum baba a beloved dessert for centuries.

There are various ways to enjoy rum baba – whether topped with whipped cream, pastry cream, or simply enjoyed on its own. With its captivating flavors, rum baba continues to delight the palates of dessert lovers everywhere.

  • Rum baba originated in Poland and Ukraine.
  • It has become popular worldwide.
  • France and Italy are well-known for enjoying rum baba.
  • Rum baba is sometimes referred to as the “Savarin Cake.”
  • The cylindrical shape has expanded to include a ring form.
  • Rum baba can be enjoyed with whipped cream, pastry cream, or on its own.

Frequently Asked Questions

Why is it called a rum baba?

The name “Rum Baba” originates from the sweet’s unique transformation when it was introduced to rum. This addition of rum brought a delightful twist to the dessert, creating a distinct flavor and moistness. The name ‘Rum Baba’ (‘Baba au rhum’) or simply ‘Babà’ may have also been influenced by its resemblance to the Polish dessert ‘Babka’, suggesting a possible connection between these delectable treats.

Is rum baba alcoholic?

Yes, Rum Babas are indeed alcoholic. These decadent cakes are infused with a generous amount of rum, which imparts a delightful boozy flavor. The syrup, made with rum, further enhances the cake’s moisture and adds an irresistible character. However, the key to a perfect Rum Baba lies not only in its alcoholic elements but also in the cake itself. It must possess a delicate softness while maintaining enough structural integrity to withstand the liquid infusion, resulting in a harmonious balance between sponge and spirits.

What is rum baba made of?

Rum baba is crafted from a delicate, individual yeast cake that is skillfully soaked in a delectable syrup infused with the flavors of rum, sugar, and water. This dessert, originating from France, entices taste buds with its moist texture and exquisite taste. Traditionally, it is accompanied by a dollop of heavenly whipped cream, enhancing the overall indulgence of this beloved treat.

What is another name for rum baba?

An alternative name for rum baba is Baba Au Rhum. These delectable yeast cakes are soaked in a delightful rum syrup before being adorned with an orange glaze and vanilla whipped cream. With its tantalizing flavors and French origin, this timeless dessert, known as Rum Baba or Baba Au Rhum, is sure to leave a lasting impression on any dinner party.

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