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Baba al Rum (Neapolitan rum cake)
  • 1. What type of cream is commonly served with Baba al Rum?
A) Clotted cream
B) Sour cream
C) Cream cheese
D) Whipped cream
  • 2. What texture does Baba al Rum typically have?
A) Chewy
B) Crunchy
C) Moist and spongy
D) Dense
  • 3. What is the usual baking temperature for Baba al Rum?
A) 350°F (175°C)
B) 450°F (230°C)
C) 300°F (150°C)
D) 400°F (200°C)
  • 4. Baba al Rum is often soaked in syrup after baking. What is the primary sugar used?
A) Palm sugar
B) Granulated sugar
C) Powdered sugar
D) Brown sugar
  • 5. How many layers are typical in a traditional Baba al Rum?
A) Three layers
B) Four layers
C) One layer
D) Two layers
  • 6. Baba al Rum is sometimes associated with which holiday?
A) Easter
B) Christmas
C) Thanksgiving
D) Halloween
  • 7. What does 'Baba' in Baba al Rum refer to?
A) A type of pastry
B) A cream
C) A yeast cake
D) A filling
  • 8. What country heavily influenced the creation of Baba al Rum?
A) France
B) Portugal
C) Spain
D) Germany
  • 9. What is used to make the Baba al Rum batter rise?
A) Yeast
B) Baking soda
C) Egg whites
D) Baking powder
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