- For the dough
- 1 cube fresh Yeast (42 grams or 1 ounce)
- 200 milliliters lukewarm milk
- 500 grams Pastry flour
- 100 grams sugar
- 100 grams butter
- 1 egg
- Pastry flour (for kneading)
- For the vanilla cream
- 100 milliliters milk
- 150 milliliters Whipped cream (ata least 30% fat content)
- 1 Vanilla bean
- 3 egg yolks
- 30 grams sugar
For the dough: Dissolve yeast into milk and stir until smooth. Combine flour, 1 pinch of salt and sugar in a bowl, create a well in the center, pour in yeast mixture and knead with a little flour. Cover and let rise in a warm place for 15 minutes.
Knead in butter and egg until smooth. Knead by hand on a floured surface for about 10 minutes. Let rest 45 minutes more.
Preheat the oven to 180°C (approximately 350°F).
For the vanilla cream: Boil milk, cream and slit vanilla pod, then remove from heat. Beat yolks and sugar in a bowl until creamy. Slowly whisk warm milk mixture into egg mixture. Pour mixture back into the pot and cook over low heat, stirring constantly (do not boil).
Remove vanilla pod and allow cream to cool, stirring occasionally.
Cut dried fruit into small strips. Roast nuts in a dry frying pan and chop coarsely. Knead dough on a floured surface, adding dried fruits and nuts.
Bake cake for about 50 minutes, cover with foil if it begins to get too dark. Remove cake from oven, let cool briefly, release from pan and let cool completely on a wire rack. Cut dough in half horizontally and place bottom sheet of dough onto a cake plate.
Heat up jam and spread onto bottom layer of cake. Combine nuts with half the dried fruits, half of the rum and remaining jam and spread onto bottom layer of cake. Crumble remaining cake with remaining dried fruit, remaining rum and vanilla cream. Shape into a dome, place on top of bottom layer and chill for about 1 hour. Slice and serve cold.