What is rumbaba?
Rumbaba is a type of yeast cake that is soaked in a rum syrup, which provides a very sweet, rich, strongly flavored end product. This cake comes from Eastern Europe, where it has been produced at least since the 16th century. Rumbaba is a common offer in winter, when alcoholic desserts are considered especially fortifications, although it can also be administered in the summer months. Many people eat Rumbaba especially in restaurants, because it can be demanding and time -consuming to make at home. These cakes were developed in Poland and imported to France in the 18th century. Today, two different Rumbaba styles are commonly produced. One of them is a large cake in a high form, which includes raisins, currants or other dried fruit in the traditional Babka style. The second is an individual cake, which is often filled with pastry cream or other rich filling, usually made in small forms, such as those that were used by Madeleins.
KvasIncas cakes tend to be sweeter, richer and more complex than cakes that are made with other forms of fermentation. Rumbaba is no exception. Before using a rum syrup, the cake has a lot of butter and eggs, which makes it a very rich and intense dessert. The cake boils, turned on the stands, and dripped with a rum syrup while it is still warm to stimulate the cake to absorb as much as possible. Some chefs also soak the cake in the syrup to improve the taste of rumma. The result is a wet cake with an intoxicating alcoholic note.
Cooks who want a non -alcoholic version of Rumbaba can use artificial rum or rum extract that has much less alcohol than pure rum. For other chefs, alcohol is part of the point of the cake and gourmet rums can be used for excellent taste and intensity. The cake can also be paired with a candied orange or lemon bark. Cream or pastries can be applied to Rumbaba just before service in some regions of the world.
people also refer to rumbaba isRum baba, baba au rhum, paternal cake or Savarin, depending on the region. Rumbaba is produced in Turkey, France, Italy, Eastern Europe and parts of the United States in restaurants and bakeries and is sometimes available in packed form in supermarkets. Rumbaba packaging can sometimes be wavy, rather than simply moist, depending on how well it has been processed.