Baba Au Rhum Cake is a small cake produced using yeast batter containing raisins or currants. Baba Au Rhum Cake is baked in barrel shaped forms and after that doused with sugar syrup normally enhanced with rum (initially, they were absorbed a sweet fortified wine). After these cakes were absorbed the wine sauce for multi day, the dried fruits would drop out of them.
Baba (BAH-bah) Baba is called Babka in Poland and in France. In French, the word baba signifying, “falling over or discombobulated.”
The pastry turned out to be extremely mainstream in France, however the general population called it Baba Au Rhum and before long dropped the name Savarin. In different parts of the world, the cake is known as just Savarin. In Turkey this cake is designated as “father’s cake.”
In the year 1725, Louis XV wedded Marie Leszczynska, daughter of King Stanislas of Poland. His pastry chef Stohrer pursues her in Versailles. After five years, in 1730, Nicolas Stohrer opened his bread shop at 51, Rue Montorgueil in the second arrondissement of Paris. In its kitchen, where treats were designed for the Great Court, ruler’s pleasures are as yet arranged. La Maison Stohrer is one of the most established and most venerated Parisian patisseries and food providers. The shop on Rue Montorgueil is the most established and opened in the mid eighteenth century.
Nicolas Stohrer served his apprenticeship as a pastry cook in Wissembourg in the kitchens of King Stanislas De Poland. With a dry Polish bun that King Stanislas brought once more from an excursion, Nicolas Stohrer developed the Baba. He advances the dry bun seasoning Malaga wine, perfuming it with saffron and including the custard with fresh grapes and dried raisin from Corinth. Ruler Stanislas, while reading the stories of MILES & ONE NIGHT, captivated by the character of this novel, named the new cake the ALI-BABA.
Ø The ALI-BABA – The Original, showered with rum, finished with custard and dried raisins from Corinth a roundabout baba, purged in its center and loaded up with pastry cream and a trace of orange. The cover is then put back on top as a beautification. This cake is stunning. Filled liberally with rum, it’s splashed to the bones making it delicate and succulent, softening like margarine under your teeth. Rum strokes your taste buds in style before the sweetness blasts without hesitation making you grin
Ø THE NORMAL BABA AU RHUM – looks like a mushroom. Even though very simple, you also can’t but express your feelings out-loud with a moan.
Ø THE BABA AU RHUM TOPPED WITH WHIPPED CREAM – This version looks like a finger, baked with fruit cubes and topped with homemade pure white whipped cream. This one was my favourite. The marriage of cream, rum and moist dough is exquisite.