Baba au rum? Also try a baba au mezcal (and other babas)

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You’ve probably heard of baba au rhum, but when we saw a baba au mezcal pop up recently, we didn’t know how fast we had to taste it. What turned out? Delicious, of course. This got us thinking: what more babas can you make?

The baba au rhum is already a very old cake. Italy expert Saskia Balmaekers already wrote on Culy about the history of the baba , which is seen as a real Neapolitan delicacy, but is said to have originated in Poland. It would have ended up in Italy via France. Hence the term “baba” in France always refers to baba au r(h)um.

Infused with rum

Characteristic of a baba au rhum is in any case its mushroom-shaped appearance. This pastry is given by the special mold in which it is baked.

Also characteristic is of course – the name says it all – the rum. This does not go through the dough, but is added to a sugar syrup that goes over the cakes after baking. You get the idea: that makes them dangerously tasty. If you want to soak the cakes completely with rum, then store them in a jar with the rum syrup. So in strong water. They suck themselves full of the drink like tasty sponges.

What’s the best rum to use? Dark rum, that’s how the recipes prescribe.

Baba au mezcal and Baba au champagne

In addition to the classic version with rum, the version with limoncello seems to be just as popular in Naples. But there are even more variants within the baba family. For example, restaurant Terroir in Utrecht has a baba au mezcal on the menu. Trust us, the sweet baba and the smoky mezcal are a great combo, especially with the blood orange bits and a pinch of allspice they add.

Or how about a baba au champagne? A little leftover champagne, cava or prosecco is perfect to add to the syrup you’re soaking your babas in. Imagine how festive that sounds at the holidays or during a dinner party.

Non-alcoholic baba

Do you want to make a baba without rum – or other alcohol? Which can. Then season the sugar syrup with spices for a nice kick. Think vanilla, cardamom, cinnamon, cloves and/or star anise.

This blogger makes an alcohol-free baba with a syrup of orange juice, nutmeg and cinnamon. And to top it off, a lick of orange marmalade. Or how about a baba with passion fruit syrup ?

Always delicious with a baba au rhum: a dollop of whipped cream. Especially if you serve the pastry lukewarm, with a dollop of cold cream on top.


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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