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 baba communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; "babka" is a diminutive of "baba". The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word "baba" in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba. The original baba was introduced into France in the 18th century via Lorraine. This is attributed to Stanislaus I, the exiled king of Poland. The "Larousse Gastronomique" has reported that Stanislaus had