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Baba au Rhum

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Sometimes called Rum Baba, this pastry was invented in France during the early 19th Century. Taking a cake similar to the Eastern European babka, the “baba” is then soaked in rum. The result is a unique mix of flavors which makes it such a stimulating dessert for the taste buds.

Commonly topped or filled with whipped cream, the treat is both sweet and potent – depending on how well the cake absorbs the rum.

This Baba au Rhum is offered by C's in Bacolod City, Philippines.

This Baba au Rhum is offered by C’s in Bacolod City, Philippines.

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Written by Paulo Loreto

March 3, 2014 at 9:03 AM

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