Description
Cream Rum Baba.
We make a variant of the classic dough-like cake. Our bakers soak it in syrup and drizzle with rum alcohol.
We cut the Baba open and fill it with Italian patisserie cream. We then place a red cherry in the middle of the cream.
The Cream Rub Baba origins
The origins of the original Rum Baba are in Eastern Europe. The Babka is a cylindrical yeast cake that has been made in Poland, Ukraine and Belarus for hundreds of years.
King Stanislaus – who was exiled from the Polish throne – brought a babka cake with him to France in the eighteenth century. He then added alcohol to moisten it as it had dried up on the journey.
French King Louis XV married the daughter of King Stanislaus. She passed on the ingredients and recipe to her pastry chef Stohrer. He sold it in his world famous pastry shop in Paris.
French pastry chefs exported the Baba to Naples in the nineteenth century.
The Cream Rum Baba is a popular alternative to the original Baba. We add Italian cream into the middle of the Baba together with fruit. Fresh cream or other creams can be added, too.
The original Baba
We make the original Baba without cream at La Rondine, also. Click on the link above if you would like to order that.
Our Baba with cream are available in two sizes; small and large.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Please store in a refrigerator until they are ready to eat.
We would recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Our products may differ slightly from their online appearance. This could be due to lighting, computer or phone settings and the products we use.
