Do you know the history of Baba au Rhum?

It came about by chance. In the 18th century, King Stanislas of Poland found that his cake was too dry. So he decided to pour Malaga wine over it to make it softer. It was in Paris that pastry chef Nicolas Stohrer came up with the idea of replacing the liqueur with rum.

As you may have guessed, I'm a Baba au Rhum, a delicious cake soaked in good Café Péyi rum. This Guadeloupe rum, evaporated during cooking, has left its aromas for me to enchant your taste buds. I'm a treat for the whole family.

My company BABATITUDE also wanted me to be gourmet. Weighing in at 260g, I can be shared between 2 or 3 Pers.

TASTING TIP :

Presented in a nice plate with whipped cream or a scoop of ice cream, I'm ideal for your desserts or your gourmet breaks.