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