Crème Fraiche Rum Cakes
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 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)
directions
- Preheat the oven to 375°F.
- In a small bowl, mix yeast with ¼ cup warm water until the yeast dissolves.
- Add 2 tablespoons flour, to form a paste.
- Set aside in warm place for 10 minutes.
- In a mixing bowl, cream the butter and sugar together with an electric mixer for about 5 to 6 minutes using paddle attachment.
- Remove the paddle and scrape butter mixture into the bowl.
- Place a dough hook attachment on the mixer and add the yeast mixture, the remaining flour, the salt, and mix well on medium speed.
- 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.
- Remove the dough from the mixing bowl and split it into 2 equal portions.
- Prepare 2- 6 inch Savarin molds with non stick spray (Bundt cake pan can be used only fill ½).
- Place each portion into the prepared pan, cover and allow to stand in a warm place until doubled.
- 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.
- Remove from oven and allow cake to cool for 20 minutes.
- Remove the cakes from the pan and wrap them immediately with plastic wrap (at this point they can be frozen for later usage).
- 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.
- Spoon the rum simple syrup over the cakes and repeat until cake can no longer absorb the syrup.
- Place Alouette Cuisine Crème Fraiche, confectioners sugar, and rum in a mixing bowl and whip to form a soft peak.
- Drain soaked cake and place on platter. Top center with rum infused whipped Alouette Cuisine Crème Fraiche and top with fresh fruit.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Corrinne, Social Media Foodie, sharing on behalf of Alouette cheese & Chavrie fresh goat cheese. I'm here to help everyone Slow Down & Savour!