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Baba al Rum (Neapolitan rum cake) - Exam
  • 1. What type of cream is commonly served with Baba al Rum?
A) Cream cheese
B) Whipped cream
C) Sour cream
D) Clotted cream
  • 2. What texture does Baba al Rum typically have?
A) Moist and spongy
B) Crunchy
C) Dense
D) Chewy
  • 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) Granulated sugar
B) Powdered sugar
C) Brown sugar
D) Palm sugar
  • 5. How many layers are typical in a traditional Baba al Rum?
A) One layer
B) Two layers
C) Four layers
D) Three layers
  • 6. Baba al Rum is sometimes associated with which holiday?
A) Halloween
B) Easter
C) Christmas
D) Thanksgiving
  • 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) Portugal
B) Germany
C) France
D) Spain
  • 9. What is used to make the Baba al Rum batter rise?
A) Yeast
B) Egg whites
C) Baking soda
D) Baking powder
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