180 g. of flour
125 g. of butter
20 g. of beer yeast
1 tablespoon of sugar
1 pinch of salt
50 g.of liquid cream
For the syrup:
45 g. of sugar
2 glass of rum
Sift the flour, dissolve the yeast in a little of warm water with a tablespoon of flour and make a soft dough and put it to rise for an hour in a warm place.
When it has doubled its volume add it the remaining flour and put it into a bowl, add the salt, butter and eggs and work vigorously whipping with your hand until will comes away from the bowl.
Now add the sugar and cream.
Still working the mixture and pour it into the mold greased with butter.
The dough should not exceed one third of the height of the mold.
Let rise for about 2 hours in well-sheltered place, bake in preheated oven and cook for about twenty minutes.
When he has attained some browning, remove from oven, let cool and sprinkle with the syrup that you prepare in this way: ½ cup of boiling water, sugar and rum.Preparation time: 4 hours, 0 minutes, 0 seconds