2 slices of crystalized pineapple (250 g)
1 cup of rum
1 tablet of yeast for bread (15 g)
1/2 cup of warm milk
a pinch of salt
3 cups of wheat flour
3 tablespoons of sugar
1/2 tablespoon of salt
4 eggs, lightly beaten
180 g of butter or margarine at room temperature
Caldor Rum: 1 cup of sugar
2 cups of water
1/2 cup of rum (use the rum that the pineapple has been soaking in)
For spreading: 1/2 cup of rosewater gelatin, 2 tablespoons of rum, 1 cup of fresh cream
2 tablespoons of sugar, 1 tablespoon of rum
2 slices of crystalized pineapple (250 g)
1 cup of rum
1 tablet of yeast for bread (15 g)
1/2 cup of warm milk
a pinch of salt
3 cups of wheat flour
3 tablespoons of sugar
1/2 tablespoon of salt
4 eggs, lightly beaten
180 g of butter or margarine at room temperature
Caldor Rum: 1 cup of sugar
2 cups of water
1/2 cup of rum (use the rum that the pineapple has been soaking in)
For spreading: 1/2 cup of rosewater gelatin, 2 tablespoons of rum, 1 cup of fresh cream
2 tablespoons of sugar, 1 tablespoon of rum
Cut the crystalized pineapple into thin slices
Place them in a bowl and cover with rum
Cover the bowl and let it rest for a few hours or overnight
In another small bowl, mix yeast with warm milk and a pinch of salt
Let it rest for about 5 minutes
In a large bowl, sift together flour, sugar, and salt
Add eggs and yeast mixture and mix well
Knead for 3 minutes
The dough will be soft and sticky
Place in a greased bowl, cover with a cloth, and let it rise in a protected area for 1 hour and 30 minutes
Lower the dough and add butter, 2 tablespoons at a time, kneading with your hands until all the butter has been incorporated
Place in a hole cake mold with a diameter of 23 cm and a height of 9 cm, greased and floured, and let it rise for another hour
Bake in a hot oven (220°C) for 10 minutes
Reduce heat to medium (180°C) and bake for another 30 minutes or until golden brown
Remove from the oven
If necessary, loosen sides with a knife and invert onto a wire rack
Place the rack on a serving platter
Prepare the rum syrup: bring sugar and water to a boil and simmer for 10 minutes
Add rum
Dip the Savarin in the rum syrup and use any excess on the serving plate
Melt gelatin with rum and brush over the Savarin
Place it on the serving plate
Drain pineapple juice and spread it around the Savarin
Fill center with whipped cream scented with rum
Serve 32 pieces.
