Italian Rum Baba – Original Italian Recipe – Giallo Zafferano

Italian Rum Baba

Original Italian Recipe

Giallo Zafferano / Yellow Saffron



Rum Baba or Baba Rum

rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. 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 Bundt cakes.

The batter for baba includes eggs, milk and butter.


Rum Baba sometimes referred to as Baba Rum


The Baba Rum is popular in Naples, and became a popular Neapolitan specialty under the name babà or babbà.

The pastry has appeared on restaurant menus in the United States since 1899, if not earlier.


Baba Rum


A little history on Baba Rum

The original baba was introduced into France in the 18th century via Lorraine. This is attributed to Stanislaus I, the exiled king of Poland. 

The Larousse Gastronomique has reported that Stanislaus had the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga winesaffron, dried and fresh raisin and crême pâtissière.


Delicious Baba Rum


The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one sixth of Tanaisie liqueur.

Stohrer followed Stanislaus’s daughter Marie Leszczyńska to Versailles as her pâtissier in 1725 when she married King Louis XV, 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 better. Later, the recipe was refined by mixing the rum with aromatizedsugar syrup.


Rum Baba – OMG So Good


There you have it so….. Hope you Enjoy Sonia’s written and video

Rum Baba Recipe



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2 thoughts on “Italian Rum Baba – Original Italian Recipe – Giallo Zafferano

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