Dough
1 cup all-purpose flour
1 cup confectioners' sugar
1 container frozen yogurt
3 eggs
1 teaspoon active dry yeast
1 tablespoon grated orange zest
Glaze
3 cups water
2 1/2 cups confectioners' sugar
1 small cup of rum
Topping
whipped cream
Dough
1 cup all-purpose flour
1 cup confectioners' sugar
1 container frozen yogurt
3 eggs
1 teaspoon active dry yeast
1 tablespoon grated orange zest
Glaze
3 cups water
2 1/2 cups confectioners' sugar
1 small cup of rum
Topping
whipped cream
Beat the whites until stiff, then add the yolks and beat some more
Add the flour and yeast, and beat again
Add the yogurt and sifted flour with yeast
Add the orange zest
Bake in a hot oven for about 30 minutes, in a round, greased pan
While the cake is baking, prepare the glaze by mixing the confectioners' sugar with water
Bring to a boil and let cook until it reaches a thin syrup consistency
Remove from heat, add rum, and let cool
Pour over the still-warm cake
Cover the cake with a plate and let cool
Cut the cake into 8 slices without removing from pan
Then refrigerate until serving time
Place on a plate and top with whipped cream
