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