- 250 g all-purpose flour
- 10 g active dry yeast
- 3 tbsp warm milk
- 3 large eggs
- 100 g unsalted butter, softened
- 30 g sugar
- 1 pinch of salt
- 1 cup water
- 100 g sugar, for syrup
- 50 ml dark rum, for syrup
- 1 tsp vanilla extract
- 250 ml whipped cream
- fresh fruits, for garnish
Dissolve yeast in warm milk. Let it sit for a few minutes until it becomes foamy. This ensures the yeast is active and ready to rise.
In a large bowl, combine flour, sugar, and salt. Add eggs and the yeast mixture. Stir everything together until the dough is smooth and slightly sticky.
Gradually add the softened butter to the dough, mixing well after each addition. Knead the dough until it’s glossy, elastic, and smooth. Let it rise in a warm place.
After an hour, when the dough has doubled in size, gently stir it down to deflate. Grease your Savarin or Bundt pan and transfer the dough into it.
Smooth the top of the dough with a spatula. Let it rise in the pan again until it reaches the rim. Preheat the oven to 180°C (350°F).
Bake the dough for 25–30 minutes until it turns golden brown. Remove from the oven and cool in the pan for 5 minutes before turning it out onto a wire rack.
In a saucepan, combine water, sugar, vanilla, and rum. Bring it to a boil, then let it simmer for five minutes to create the syrup. Let it cool slightly.
Once the cake has cooled and soaked in syrup, fill the center with whipped cream. Garnish with fresh fruits like strawberries, kiwi, and orange slices. Serve chilled!