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Rum baba

Gastronomy, holidays & weekends guide in the Meurthe-et-Moselle

Rum baba - Gastronomy, holidays & weekends guide in the Meurthe-et-Moselle
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Also known as savarin, the rum baba is a dessert inspired by a Polish cake named baba. It's a golden ring with a gleaming, tender centre that is soaked in alcoholic syrup. In Île-de-France, there is a version filled with confectioner's custard and one topped with a glacé cherry.

Legend has it that it was invented by King Stanislas of Poland, who had settled in Nancy, and found its brioche too dry so added liqueur to it. Later on, his pastry chef Nicolas Stohrer followed Stanislas' daughter to the court of Versailles, then opened a cake shop to share the famous recipe.

Made from a brioche dough quite similar to that of gugelhupf, which is made of flour, salt, yeast, sugar, eggs and butter, this cake is splashed with a rum syrup while still warm. For adults only, it's an enjoyable dessert or teatime treat.

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