The babà is a baked dessert made of leavened dough with brewer's yeast, soaked in rum, of French origin and which has become typical of Neapolitan pastry making.
Babà is the derivation of a naturally leavened dessert originating from Poland (babka ponczowa) and other Slavic countries. Perfected by French chefs, it took the name of baba. He then saw his name transformed into "babbà" by Neapolitan pastry chefs.
The recipe for rum baba in the typical modern mushroom shape dates back to 1835. It is owed to a descendant of the famous pastry chef Nicolas Stohrer, who arrived in Paris with Maria Leszczyńska, daughter of the Polish sovereign, who had wanted to bring her favorite pastry chef with her on the occasion of her wedding to Louis XV, King of France.
Too sweet and too much taste of rum for me...Read more
ItalySicilyAgrigentoAgrigento Centrale37°18’35” N 13°35’5” E
ItalySicilyAgrigentoAgrigento Centrale37°18’35” N 13°35’5” E