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
Otman Baba conflicting accounts of Otman Baba's activities between 1451 and 1453. One holds that Otman Baba propagandized in Azeri lands, departing with the claim: "I shall saddle a cloud, shall turn the lightning into a whip and shall go back to Rum." Another asserts that Otman Baba stayed in Tarnovo as the guest of the local "kadi" (judge) and that locals bestowed the mystic with gifts after Ottoman forces had captured Constantinople. Gramatikova dates Otman Baba’s arrival in Constantinople to 1456, where he contributed to the charitable activities of every "imaret" and advocated the restoration of a fortress that he argued