For the dough
2 cups of pineapple crystalized, cut into thin slices (250g)
1 cup of rum
1 tablet of biological yeast (15g)
1/2 cup of warm milk
1 pinch of salt
3 cups of wheat flour
3 tablespoons of butter
1/2 cup of sugar, divided into 2 portions
4 eggs, beaten slightly
180g of unsalted butter or margarine at room temperature
For the syrup
1 cup of rum (use the same rum used for the pineapple)
2 cups of water
For the topping
1/2 cup of rosewater jelly
2 tablespoons of rum
1 cup of heavy cream, fresh
2 tablespoons of butter
1 tablespoon of rum
For the dough
2 cups of pineapple crystalized, cut into thin slices (250g)
1 cup of rum
1 tablet of biological yeast (15g)
1/2 cup of warm milk
1 pinch of salt
3 cups of wheat flour
3 tablespoons of butter
1/2 cup of sugar, divided into 2 portions
4 eggs, beaten slightly
180g of unsalted butter or margarine at room temperature
For the syrup
1 cup of rum (use the same rum used for the pineapple)
2 cups of water
For the topping
1/2 cup of rosewater jelly
2 tablespoons of rum
1 cup of heavy cream, fresh
2 tablespoons of butter
1 tablespoon of rum
Preheat the oven to 220°C (425°F)
Grease a mold with a hole in the middle, with a diameter of 23 cm and height of 9 cm
Soak the pineapple in a bowl with the rum for 6 hours
Prepare the dough: In a mixing bowl, combine the yeast, warm milk, and salt
Let it rest for 5 minutes
Sift the flour, sugar, and butter into a large bowl
Add the eggs, prepared yeast mixture, and mix well
Knead the dough for about 3 minutes until it becomes soft and sticky
Place the dough in a shallow pan, greased and covered with a cloth, and let it rise in a protected area for 1 hour and 30 minutes
Add the butter, 2 tablespoons at a time, kneading with your hands
Transfer the dough to the prepared mold
Let it rise for another hour
Bake in the oven for 10 minutes
Reduce heat to medium (180°C/350°F) and bake for an additional 30 minutes or until golden brown
Remove from the oven
Dismount on a wire rack
If necessary, use a knife to loosen the Savarin from the mold
Place the wire rack over a serving plate
Syrup: In a saucepan, combine the sugar and water
Bring to a boil, then simmer for 10 minutes
Pour the syrup over the cake, allowing it to absorb
Top: In a separate saucepan, dissolve the rosewater jelly in the rum
Brush the cake with this mixture
Place the cake on a serving plate
Drain any excess syrup from the bottom of the mold onto the serving plate
Topping: Beat the heavy cream with butter and rum until stiff peaks form
Filling: Fill the center of the cake with this topping
Serve at room temperature.
