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