Soft Rum Ring Cake
Dessert
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Cook Time
3 h 35 min
Servings
12
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Soft Rum Ring Cake is ready in 3 h 35 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This soft rum ring cake, or savarin, is a classic dessert that I often prepare for special occasions. Its light and spongy texture, soaked in a fragrant rum and orange syrup, makes it irresistible. The recipe requires some time for leavening, but the final result amply repays the wait. Perfect for a Sunday breakfast or as an elegant dessert, this ring cake is always a success. The decoration with whipped cream and fresh fruit adds a touch of freshness and color. A tip? Prepare it the day before, it will be even better!
Ingredients (14 ingredients)
-
500 g Manitoba Flour
-
100 ml Milk
-
7 g Dry brewer’s yeast
-
100 ml Liquid fresh cream
-
80 g Sugar
-
2 piece Medium eggs
-
80 g Butter
-
200 ml Water
-
100 g Sugar
-
50 ml White rum
-
1 piece Orange zest
-
Whipped cream
-
Fresh fruit
-
Candied cherries
Preparation (6 steps)
Preparation of the biga
Pour 150 g of Manitoba flour into the bowl. Add 100 ml of lukewarm milk and 7 g of dry brewer’s yeast. Mix for 20 Sec./speed 3. Transfer to a bowl, cover with cling film and leave to rise in a warm place for about 90 minutes, until doubled in volume.
Preparation of the rum syrup
Pour 200 ml of water, 100 g of sugar, 50 ml of white rum and the grated zest of an orange into the bowl. Cook for 5 Min./100°C/speed 2, stirring gently. Leave to cool completely.
Preparation of the dough
Pour 350 g of Manitoba flour into the bowl. Add the leavened biga, 100 ml of liquid fresh cream, 80 g of sugar and 2 medium eggs. Knead for 2 Min./Knetstufe. Add 80 g of butter in pieces and knead for another 2 Min./Knetstufe, until you obtain a smooth and elastic dough.
Leavening in the mould
Transfer the dough to a lightly floured work surface. Form a ring cake with a central hole. Arrange the dough in the buttered and floured ring cake mould. Cover with cling film and leave to rise in a warm place for about 90 minutes, until the dough reaches 1 cm from the edge of the mould.
Baking in the oven
Bake in a static oven preheated to 180°C for about 35 minutes. Remove from the oven, turn upside down and leave to cool on a wire rack.
Soaking and decoration
Drizzle the savarin with the rum syrup using a kitchen brush. Decorate with whipped cream, fresh fruit and candied cherries.
Finished cooking? Great! 🎉
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Created by
Francesca Ricci
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
- Eggs
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