Savarin Cake

Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.

Sieve the flour into a large bowl and make a well in the middle. Place the yeast and the sugar into the well. Add some of the milk and mix into a dough using a fork. Cover the bowl and let rise in a warm place for approx. 15 minutes - until bubble start to form.

Beat the butter until soft and fluffy. Gradually add the sugar, egg yolks and the egg. Add the mixture along with the orange zest, vanilla sugar, cardamom and salt to the dough and knead well until it is even and smooth. Stir in the chopped glace cherries is using them.

Grease a ring-shaped baking tin with butter and sprinkle with flour. Fill the dough evenly into the tin, cover with a cloth and allow to rise to twice its size in a warm place (approx. 30 minutes).

Bake the savarin for 40 minutes until golden brown and then knock out gently onto a wire rack.

Mix the pineapple juice with the rum and the freshly squeezed orange juice and pour over the still hot cake. Let cool.

Heat the apricot jam, puree with a hand mixer and sieve. Glaze the savarin with the hot jam keeping 2 tbsp back. Let cool.

Arrange the pineapple and the mango in a spiral on the top of the savarin and brush with the remaining apricot jam so that they are shiny.