Rum baba and became a popular Neapolitan specialty under the name "babà" or "babbà". The pastry has appeared on restaurant menus in the United States since 1899, if not earlier. In 1844, the Julien Brothers, Parisian pâtissiers, invented the Savarin, which is strongly inspired by the "baba au rhum" but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the "baba au rhum" as well, and the name "Savarin" is also sometimes given to the rum-soaked circular cake. Rum baba A rum
Rum ABV [86 proof]. A refined cane spirit has also been produced in South Africa since the 1950s, simply known as cane. Within Europe, in the Czech Republic and Slovakia, a similar spirit made from sugar beet is known as Tuzemak. In Germany, a cheap substitute for genuine dark rum is called "Rum-Verschnitt" (literally: blended or "cut" rum). This distilled drink is made of genuine dark rum (often from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low, since the legal minimum is at only 5%.