-
1
Preheat the oven to 375u00b0 F.
-
2
In a small bowl, mix yeast with 1/4 cup warm water until the yeast dissolves.
-
3
Add 2 tbsp. flour, to form a paste.
-
4
Set aside in warm place for 10 minutes.
-
5
In a mixing bowl, cream the butter and sugar together with an electric mixer for about 5 to 6 minutes using paddle attachment.
-
6
Remove the paddle and scrape butter mixture into the bowl.
-
7
Place a dough hook attachment on the mixer and add the yeast mixture, the remaining flour, the salt, and mix well on medium speed.
-
8
Add the eggs and yolks one at a time and mix for about 8 to 9 minutes, until the dough pulls away from the sides of the bowl.
-
9
Remove the dough from the mixing bowl and split it into 2 equal portions.
-
10
Prepare 2- 6 inch Savarin molds with non stick spray (Bundt cake pan can be used only fill 1/2).
-
11
Place each portion into the prepared pan, cover and allow to stand in a warm place until doubled.
-
12
Place the cakes in the oven and bake for 20 to 25 minutes, until cooked through or when a toothpick entered at the center exits clean.
-
13
Remove from oven and allow cake to cool for 20 minutes.
-
14
Remove the cakes from the pan and wrap them immediately with plastic wrap (at this point they can be frozen for later usage).
-
15
In a saucepan bring the water and sugar to a boil to dissolve the sugar. Remove from heat, add rum, stir to mix and allow cooling.
-
16
Spoon the rum simple syrup over the cakes and repeat until cake can no longer absorb the syrup.
-
17
Place Alouette Cuisine Creme Fraiche, confectioners sugar, and rum in a mixing bowl and whip to form a soft peak.
-
18
Drain soaked cake and place on platter. Top center with rum infused whipped Alouette Cuisine Creme Fraiche and top with fresh fruit.
