|All purpose flour||3 Cup (48 tbs)|
|Compressed yeast cake||3⁄4|
|Milk||1 1⁄4 Cup (20 tbs) (Lukewarm)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||3 Drop|
|Butter||2⁄3 Cup (10.67 tbs), softened|
|White wine||5 Tablespoon|
|Canned cherries||15 Ounce, drained (1 Can)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
Butter and flour a plain (9-inch) savarin (ring) mold.
Sift the flour into a bowl, make a well in the center and add the yeast mixed with the warm milk.
Leave for 15 minutes.
Beat the eggs with 3 tablespoons of the sugar, stir in the vanilla extract, salt and the softened butter.
Stir into the yeast and flour mixture to form a dough.
Leave to rise for a further 10 minutes.
Spoon the dough into the savarin mold, until half full.
Leave the dough in a warm place for 30-60 minutes, until it has doubled in volume.
Bake in a hot oven (425° F) for 40 minutes.
Turn out and cool on a cake rack.
Place the rum, white wine, 2/3 cup water and the remaining sugar in a saucepan and bring to the boil.
Pour carefully over the savarin until all the syrup has been absorbed.
Arrange the cherries in the middle of the savarin.
Whip the cream until stiff and pipe small rosettes around the savarin.