Rum Cake Ring (Savarin
Golden, yeast-rich cakes baked into rings, soaked in dark rum syrup and filled with Chantilly cream, served with fresh berries.
Ingredients
dry yeast
干酵母
warm water
90 ml
flour
300 g
eggs
4
salt
1 tsp
caster sugar
30 g
unsalted butter (extra for greasing the baking pan)
150 g
fresh berries (such as raspberries, strawberries, and blackcurrants)
125 g
lemon
1
caster sugar (for the syrup)
250 g
water (for the syrup)
500 ml
dark rum
125 ml
heavy cream (crème Chantilly)
375 ml
caster sugar (for the Chantilly cream) (add more to taste)
60 g
vanilla extract
1/2 tsp
Instructions
1
Prepare the yeast dough
Dissolve the yeast in a small bowl of warm water for about 5 minutes. Sift the flour into a glass bowl, make a well in the center, and add the eggs, salt, sugar, and yeast mixture. Knead into a soft, smooth dough, then slap and fold the dough until elastic. Cover with a damp cloth for about 45–60 minutes to let the yeast dough rise to twice its original volume. Knead the dough again to release the air, beat the unsalted butter with a wooden spoon until creamy, and add it to the dough.
2
Shape and bake
Preheat the oven to 200°C. Brush the baking pan with butter, chill in the freezer for 10 minutes, then remove and brush with butter again. Place the dough in the baking pan, filling about one-third of the pan, cover with a glass bowl, and let the dough continue to rise to the top of the pan, about 35–40 minutes. Bake for about 30–35 minutes until golden brown, remove and cool for 5 minutes, loosen the edges of the cake with a small knife, and turn out onto a wire rack to cool until lukewarm.
3
Make the syrup
Use a grater to zest the lemon peel, then cut the lemon in half and squeeze out the juice; set aside. Add the sugar to the water and bring to a boil, add the lemon zest, and simmer for 5 minutes. Remove from the heat and stir in the lemon juice and half of the dark rum. Spoon the syrup over the cake until all of the syrup has been absorbed, then let cool.
4
Prepare the cream and fruit
Pour the cream into a chilled bowl and whisk until soft and thick, add the sugar and vanilla extract, and whisk again until thick, then chill until ready to use. Place the cake on a serving plate, drizzle with the remaining rum, and spoon the cream into the center of the cake.
