Soft Rum Ring Cake

Soft Rum Ring Cake

Sweet

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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 is well worth 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)

1

Preparation of the biga

Thermomix® Setting
20 Sec./Speed 3

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./Stufe 3. Transfer to a bowl, cover with film and leave to rise in a warm place for about 90 minutes, until doubled in volume.

20
2

Preparation of the rum syrup

Thermomix® Setting
5 min/212°F/Speed 2 100

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/Stufe 2, stirring gently. Leave to cool completely.

300
3

Preparation of the dough

Thermomix® Setting
2 min/Kneading speed

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 get an elastic and smooth dough.

120
4

Leavening in the mold

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 mold. Cover with film and leave to rise in a warm place for about 90 minutes, until the dough reaches 1 cm from the edge of the mold.

5

Baking in the oven

Bake in a preheated static oven at 180°C for about 35 minutes. Remove from the oven, turn upside down and let cool on a wire rack.

6

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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About this recipe

The soft rum ring cake, which some call savarin, is a dessert that takes me back in time, to Sundays spent with family. It's not strictly a family recipe, but I've perfected it over the years, drawing inspiration from old pastry books and advice from my grandmother, who was an exceptional cook. Manitoba flour is essential for its structure. It is a strong flour, rich in gluten, which gives the dough elasticity and allows optimal leavening. Lukewarm milk and dry brewer's yeast are the activators of this process, creating a biga that is the base for a soft and light dough. Liquid fresh cream adds richness and moisture, while sugar balances the flavors and contributes to browning during cooking. Eggs, of course, bind the ingredients and give structure. Butter, added in pieces, makes the dough even softer and more fragrant. The use of the Thermomix® greatly simplifies the preparation. For the biga, it is important that the milk is lukewarm, not hot, so as not to kill the yeast. During kneading, it is crucial to respect the times and speeds indicated, so as not to overheat the dough. If the dough is too sticky, you can add a tablespoon of flour at a time, until you get the desired consistency. Leavening is a fundamental step: a warm and humid environment promotes the growth of the dough. For a vegetarian version, butter can be replaced with refined coconut oil, which has a neutral flavor. For a vegan version, vegetable milk (soy or almond) can be used and eggs can be replaced with aquafaba (the cooking water of chickpeas). Spices such as cinnamon or nutmeg can also be added for a more aromatic touch. Serve the soft rum ring cake warm or at room temperature, accompanied by fresh whipped cream and seasonal fruit. Strawberries, raspberries, blueberries or peaches go perfectly with the flavor of rum and orange. Another option is to accompany it with a scoop of vanilla or fior di latte ice cream. The ring cake keeps well for a couple of days, wrapped in transparent film or in an airtight container. In fact, the day after it is even better, because the flavors blend better. It can also be prepared in advance and frozen, either whole or in slices. To defrost it, simply leave it at room temperature for a few hours.

Created by

Francesca Ricci

Francesca Ricci

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Tags

#Sweet #Festive #Italian #Pastry

Allergens

  • Cereals containing gluten: Wheat
  • Milk (including lactose)
  • Eggs

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