Babá rum
A 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.
Ingredients: Liqueur Rome 55% (Distillation of Rome, Sugar, Glucose Syrup, Aromas) - Wheat Flour - Whole Eggs - Vegetable Margarine (vegetable oils and fats: sunflower, palm in varied proportions, acidity regulator: citric acid, aromas) sugar - salt - natural yeast (wheat)
May contain traces of: milk soy and hazelnut Store in a dry and cool place.
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