|Milk||1⁄2 Cup (8 tbs)|
|Active dry yeast/Compressed yeast||1⁄4 Ounce|
|All purpose flour||2 Cup (32 tbs)|
|Butter||2⁄3 Cup (10.67 tbs)|
|Rum||1⁄2 Cup (8 tbs)|
|Apricot jam||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
1)Take a bowl, and pour milk, cool until it is lukewarm.
2)Add yeast and stir until dissolved.
3)In a large bowl, sift together flour and salt.
4)In a small bowl, beat eggs lightly and add into yeast mixture.
5)Add all the flour at once and beat until bubbles begin to form.
6)Cover and leave to rise for 1 ½ hours.
7)Punch down, dough with a wooden spoon.
8)Then, sprinkle sugar over dough and dot with butter.
9)Beat vigorously for about 4 minutes or until large bubbles form.
10)Take a buttered 10-inch ring mold and put the dough into it.
11)Leave it rise until the dough rises to the top of the mold for about 1 hour.
12)Bake at 400 degrees for about 35 minutes or until top is quite brown.
13)Loosen edges carefully and turn out on a large platter.
14)Pour rum over the cake and leave it to cool.
15)Take a small saucepan, and add jam, sugar and water.
16)Heat for about 10 minutes, or until mixture becomes thin and runny.
17)Remove from heat and force through a fine sieve.
18)Brush mixture evenly over cooled ring. Chill.
19)In a bowl, whip cream until stiff just before serving.
20)Sweeten and flavor to taste.
21)Fill ring with cream and top with berries. Serve.