Rum Babas

The rum baba from Maison Sauveterre will save your day!

Cooking tips: taste it with a whipped cream, an ice cream or with fruit in syrup. A history to make you flabbergasted:

Did you know? The origins of the rum baba create a lot of debates…

Some people will tell you that it is during the first half of the XVIIIth century, when the king of Poland Stanislas Leszczynsky became Duke of Lorraine. He had the idea to spray a kouglof with a Tanaisie liqueur and to stick it of a whipped cream.

The name Baba was born because the sharpe of the cake reminded to King Stanislas dresses of the Poland women.

Other people will assure you that it is the Parisian pastry cook Stohrer who would have invented it for the Poland king, Stanislas. Then, in exile, would have received from his country an unfortunately dried bakery due to its journey. The pastry cook would had the idea to refresh it by spraying with Malaga wine and by sticking it of a pastry cream and dried grapes.

Stanislas who had just read the tales of a Thousand and One Night named this cake: The Ali Baba. It was later, that we replaced the wine by some rum and that we replaced the cream by a whipped cream.

INGREDIENTS: Babas (11%): whole eggs, wheat flour, butter, sugar, baking powder (sodium pyrophosphate, sodium bicarbonate, wheat flour), salt. Traces of soya. Syrup (89%): sugar, water, rum (12%), colouring E150b.

Nutritional Facts

Reference: 35607