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Rum baba

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2133: 323: 539: 307: 52: 637: 665: 244: 2122: 651: 160: 490:, and founded his pâtisserie in Paris in 1730. One of his descendants allegedly had the idea of using rum in 1835. While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up the rum better. Later, the recipe was refined by mixing the rum with 781: 613:, but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the 290:. It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for 462: 472: 437:. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his 799: 2157: 750: 116: 586: 402:
in France and almost everywhere else outside Central and Eastern Europe usually refers specifically to the rum baba.
135: 88: 17: 568: 782:"Haan's Ladies' and Gentlemen's Restaurant," New York, menu dated 9 December 1899: "Dessert ... Baba au Rhum 15." 1322: 842: 95: 564: 73: 768: 102: 433:(a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with 410: 560: 247: 84: 69: 1032: 936: 814: 549: 553: 414: 62: 1954: 1754: 1445: 420: 2162: 1197: 1067: 1047: 2167: 1924: 1729: 1495: 1245: 1235: 1187: 494: 483: 1370: 479: 8: 1739: 1653: 1585: 1490: 1017: 921: 835: 2036: 2026: 1540: 1317: 1307: 1007: 796: 505: 326: 1260: 523:
The pastry has appeared on restaurant menus in the United States at least since 1899.
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This article is about the pastry. For the cartoon character Rum Baa Baa, see
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History of the baba according to the Pâtisserie Stohrer (possibly biased).
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Article about the history of the Baba, with references to historical texts
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stated in 1839 that the descendants of Stanislaus served the baba with a
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The original baba was introduced into France in the 18th century via
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In 1844, the Julien Brothers, Parisian pâtissiers, invented the
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Courchamps, Dictionnaire Général de la Cuisine Française, 1839
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has reported that Stanislaus had the idea of soaking a dried
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cake. The name means 'old woman' or 'grandmother' in most
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is also sometimes given to the rum-soaked circular cake.
279: 820: 37:"Babba" redirects here. For the Cardiacs drummer, see 738:
Grimod de La Reynière, "Almanach des gourmands", 1806
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containing sweet Malaga wine mixed with one sixth of
632: 76:. Unsourced material may be challenged and removed. 337:The original form of the baba was similar to the 2149: 515: 509: 329: 486:as her pâtissier in 1725 when she married King 314: 836: 396:, France, in 1835 or before. Today, the word 706: 692: 683: 620: 614: 608: 601: 426: 418: 397: 385: 379: 370: 360: 346: 338: 567:. Unsourced material may be challenged and 843: 829: 158: 587:Learn how and when to remove this message 298:for baba includes eggs, milk and butter. 136:Learn how and when to remove this message 321: 305: 767:Mangoni, Fabrizio (23 September 2011). 766: 478:Stohrer followed Stanislaus's daughter 14: 2150: 824: 607:, which is strongly inspired by the 565:adding citations to reliable sources 532: 74:adding citations to reliable sources 45: 24: 25: 2179: 790: 2132: 2131: 2120: 663: 649: 635: 537: 242: 50: 61:needs additional citations for 775: 760: 741: 732: 723: 13: 1: 716: 500:The baba is also popular in 282:, and sometimes filled with 7: 2158:Foods with alcoholic drinks 1371:Kürtőskalács (Chimney cake) 628: 177:(closely related dessert), 10: 2184: 526: 301: 36: 29: 2115: 1907: 1778: 1677: 1594: 1394: 1356: 1206: 1086: 996: 950: 907: 869: 858: 850: 386: 237: 229: 219: 209: 199: 189: 166: 157: 1033:Flourless chocolate cake 937:Smoked salmon cheesecake 815:Oxford Companion to Food 409:. This is attributed to 753:12 October 2007 at the 516: 510: 504:, and became a popular 330: 233:Eggs, milk, butter, rum 1755:Portuguese sweet bread 1446:Coffee and walnut cake 707: 693: 684: 621: 619:as well, and the name 615: 609: 602: 427: 421:Larousse Gastronomique 419: 398: 380: 371: 361: 351:, a tall, cylindrical 347: 339: 334: 319: 315: 1198:Torta alla Monferrina 1068:Molten chocolate cake 1048:German chocolate cake 325: 309: 27:Cake saturated in rum 1925:Better than sex cake 1730:Date and walnut loaf 1188:Queen Elizabeth cake 802:7 March 2012 at the 561:improve this section 506:Neapolitan specialty 70:improve this article 1654:Spanische Windtorte 1491:Lady Baltimore cake 1018:Black Forest gateau 922:Japanese cheesecake 769:"I viaggi del babà" 248:Media: Rum baba 154: 1541:Paper wrapped cake 1308:Prinzregententorte 451:, dried and fresh 335: 320: 270:cake saturated in 150: 2145: 2144: 1669:Zuger Kirschtorte 1614:Brazo de Mercedes 1461:Frankfurter Kranz 1323:Smith Island cake 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The 296:batter 294:. The 276:liquor 241:  214:France 200:Course 112:  105:  98:  91:  83:  1970:house 1908:Other 1864:Pască 1634:Mamón 1398:cakes 1343:Torte 1000:cakes 879:Babka 852:Cakes 686:Babka 517:babbà 394:Paris 365:is a 362:babka 353:yeast 348:babka 272:syrup 268:yeast 183:babbà 117:JSTOR 103:books 2002:Kuih 1599:and 806:(in 552:any 550:cite 511:babà 455:and 399:baba 372:baba 341:baba 331:babà 194:Cake 190:Type 179:babà 89:news 1997:Kue 1975:man 563:by 514:or 482:to 392:in 369:of 345:or 286:or 280:rum 262:or 181:or 72:by 2154:: 942:Tu 520:. 497:. 475:. 447:, 375:. 359:; 258:A 173:, 844:e 837:t 830:v 810:) 757:. 590:) 584:( 579:) 575:( 571:. 557:. 139:) 133:( 128:) 124:( 114:· 107:· 100:· 93:· 66:. 41:. 34:. 20:)

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