Ingredients
For baking sheet
For the cakes
| 200 milliliters | Milk |
| 20 grams | fresh Yeast |
| 2 | Egg |
| 50 grams | Butter |
| 50 grams | Sugar |
| 500 grams | Pastry flour |
| Butter (for the pan) | |
| Pastry flour (for the pan) |
For the icing
| 200 grams | Powdered sugar |
| 2 tablespoons | Whipping cream |
| 2 tablespoons | rum |
| Edible flower (if desired) |
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Directions
1 For the cakes: Preheat the oven to 180°C (approximately 350°F). Butter the pans and sprinkle with flour.
2 Sift the flour into a bowl and make a well in the middle. Mix the yeast with 2 tablespoons warm milk until dissolved, then pour into well and gradually mix in flour to make a smooth dough. Cover and let rise for about 30 minutes. Add the eggs, butter, remaining warm milk and the sugar to the dough and beat until a slightly firm dough. Fit dough into cake pans and let rest for about 15 minutes. Bake for about 1 hour, or until a toothpick inserted in center comes out clean.
3 Allow cakes to cool and remove from the pans.
4 For the icing: Beat the powdered sugar with cream and rum into a thick, glossy glaze. (Add a little more cream if needed.) Drizzle over the cake, garnish as desired with flowers, let icing dry and serve.
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