Baba al Rum (Neapolitan rum cake)
- 1. What type of cream is commonly served with Baba al Rum?
A) Clotted cream
B) Cream cheese
C) Whipped cream
D) Sour cream
- 2. What texture does Baba al Rum typically have?
A) Crunchy
B) Moist and spongy
C) Dense
D) Chewy
- 3. What is the usual baking temperature for Baba al Rum?
A) 300°F (150°C)
B) 350°F (175°C)
C) 400°F (200°C)
D) 450°F (230°C)
- 4. Baba al Rum is often soaked in syrup after baking. What is the primary sugar used?
A) Brown sugar
B) Granulated sugar
C) Powdered sugar
D) Palm sugar
- 5. How many layers are typical in a traditional Baba al Rum?
A) One layer
B) Three layers
C) Two layers
D) Four 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 yeast cake
B) A cream
C) A filling
D) A type of pastry
- 8. What country heavily influenced the creation of Baba al Rum?
A) Germany
B) Portugal
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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