Crème Fraiche Cakes

Total Time: 1 hr 15 mins Preparation Time: 55 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 5 eggs
• 3 egg yolks
• 1 tablespoon yeast, dry active
• 1/4 cup water, warm
• 5 cups water, warm
• 4 ounces butter (unsalted)
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup water
• 1 cup sugar
• 1 cup dark
• 1 package alouette cuisine creme fraiche
• 2 tablespoons sugar, confectioner
• 2 ounces dark
• 2 cups fresh seasonal fruit (to garnish)

Recipe

• 1 preheat the oven to 375°f.
• 2 in a small bowl, mix yeast with ¼ cup warm water until the yeast dissolves.
• 3 add 2 tablespoons flour, to form a paste.
• 4 set aside in warm place for 10 minutes.
• 5 in a mixing bowl, cream the butter and sugar together with an electric mixer for about 5 to 6 minutes using paddle attachment.
• 6 remove the paddle and scrape butter mixture into the bowl.
• 7 place a dough hook attachment on the mixer and add the yeast mixture, the remaining flour, the salt, and mix well on medium speed.
• 8 add the eggs and yolks one at a time and mix for about 8 to 9 minutes, until the dough pulls away from the sides of the bowl.
• 9 remove the dough from the mixing bowl and split it into 2 equal portions.
• 10 prepare 2- 6 inch savarin molds with non stick spray (bundt cake pan can be used only fill ½).
• 11 place each portion into the prepared pan, cover and allow to stand in a warm place until doubled.
• 12 place the cakes in the oven and bake for 20 to 25 minutes, until cooked through or when a toothpick entered at the center exits clean.
• 13 remove from oven and allow cake to cool for 20 minutes.
• 14 remove the cakes from the pan and wrap them immediately with plastic wrap (at this point they can be frozen for later usage).
• 15 in a saucepan bring the water and sugar to a boil to dissolve the sugar. remove from heat, add , stir to mix and allow cooling.
• 16 spoon the simple syrup over the cakes and repeat until cake can no longer absorb the syrup.
• 17 place alouette cuisine crème fraiche, confectioners sugar, and in a mixing bowl and whip to form a soft peak.
• 18 drain soaked cake and place on platter. top center with infused whipped alouette cuisine crème fraiche and top with fresh fruit.