Orange Rum Cake with Fresh Fruit
- For the dough
- 30 grams fresh Yeast
- 50 grams sugar
- 150 milliliters milk
- 100 grams butter
- 375 grams Pastry flour
- 4 medium eggs
- 1 pinch salt
For the dough, crumble yeast into a bowl and stir in 1 teaspoon sugar and milk. Cover and let stand in a warm place, about 10-15 minutes. Melt butter. In a bowl, mix flour, eggs, salt, remaining sugar and butter, then stir in yeast milk. Knead with dough hook of mixer until dough is smooth and soft. Cover and let rise in a warm place for 30 minutes. Grease a ring pan, about 2.5 liters (approximately 2 quarts). Knead dough briefly and spread into pan. Let rise for 5-10 minutes. Bake in preheated oven at 175°C (fan: 160°C, gas mark 2-3) (approximately 350°F), about 45 minutes.
For the topping, heat orange juice, sugar and vanilla sugar in a pan and simmer 3-5 minutes, then remove from heat and stir in rum. Remove cake from pan. Pour half of orange juice mixture into pan and return cake to pan. Sprinkle cake with remaining orange juice mixture. Set aside and soak until liquid is absorbed, about 30 minutes.
Remove cake from pan and let cool completely. In a small saucepan, heat marmalade and 1-2 tablespoons of water. Cook for 2-3 minutes. Pass marmalade through a sieve and brush over cake.
Peel kiwis and cut into slices. Peel oranges and remove segments, taking care to remove skin, pith and membrane. Halve melon and remove seeds. Insert melon baller into melon flesh and scoop out melon balls. Fill cake middle with fruit and decoratively arrange fruit around edges of cake. To serve, cut into pieces.