Crème Fraiche Rum Cakes
Total Time: 1 hr 15 mins
Preparation Time: 55 mins
Cook Time: 20 mins
Ingredients
- Servings: 8
- 5 eggs
- 3 egg yolks
- 1 tablespoon yeast, dry active
- 1/4 cup water, warm
- 5 cups water, warm
- 4 ounces butter (unsalted)
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup water
- 1 cup sugar
- 1 cup dark rum
- 1 package alouette cuisine creme fraiche
- 2 tablespoons sugar, confectioner
- 2 ounces dark rum
- 2 cups fresh seasonal fruit (to garnish)
Recipe
- 1 preheat the oven to 375°f.
- 2 in a small bowl, mix yeast with ¼ cup warm water until the yeast dissolves.
- 3 add 2 tablespoons 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 ½).
- 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 crème 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 crème fraiche and top with fresh fruit.
No comments:
Post a Comment