Fit the Dough Tool.
Add milk and yeast into a jug and mix with a fork to combine.
Set aside to allow the yeast to activate for 2 minutes.
Pour the contents of the jug into the Appliance bowl.
Add flour, sugar, butter, egg yolk, rum, orange zest, orange blossom water and salt.
Knead for 1 minute, speed Min.
Knead for 4 minutes, speed 4.
Remove the Dough Tool.
Lightly grease a large bowl with oil.
Transfer the dough to the greased bowl, cover and set aside.
Prove for 2 hours.

Line the baking tray with parchment paper.
Place the dough on a lightly floured work surface and knead lightly.
Roll the dough into a log, then shape into a circle.
Place the shaped dough onto prepared baking tray and cover with a damp tea towel.
Prove until doubled in size for 1 hour.

Preheat an oven to 160ºC.
Brush the dough with the beaten egg.
Decorate with fruit and pearl sugar.
Bake for 25 minutes, 160ºC.
Remove from the oven and let cool slightly.
Transfer onto a cooling rack and let cool completely.

Clean the Appliance bowl and fit the Whisk Tool.
Add cream into the Appliance bowl, fit the splashguard.
Whisk for 1 minute 20 seconds, Speed Max.
(Tip: Whisk until desired consistency.)
Transfer the whipped cream into a piping bag.
Cut the cake in half horizontally.
Pipe the cream onto the bottom half of the cake.
Place on top the other half of the cake.

 

Serve