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baba au rhum

sponge cake soaked in a rum-based syrup

Plusieurs babas au rhum sur une assiette.

One of the simpler recipes in the French dessert repertoire: baba au rhum are (usually) individual sweet yeast cakes filled with raisins or other dried fruit, baked in a round or fluted pan, then soaked in a syrup of sugar, water and rum, and topped with a dollop of crème pâtissière.

It was invented, or so they say, by King Stanislas of Poland during his exile in Nancy in the early 1700s, when his chef served him a Kouglof cake he found too dry.


Text © Dana Facaros

Image by Éric Messel