A cake recipe for all foodies:
Melt yeast in 3 tbsp water.
Sift flour into a large enough bowl, make a bulge in the center. Pour in the dissolved yeast, fold in a tiny bit of flour. With a wet tea towel, let rise for 15 min with the lid closed. Gradually add melted butter (not too hot), lemon zest, salt, eggs and sugar. Work well first with a wooden spoon, then with your hands, form into a ball, cover with a wet tea towel and let rise for 1 1/2 hours.
Knead again. Pour into a well-buttered ring mold (30 cm). Cover with a wet tea towel and let rise for 30 minutes.
Preheat electric oven to 220 °C, fan oven to 200 °C, gas oven to level 5. Bake for 20 minutes, cool slightly on a rack.
Make 200 g sugar in 500 ml water until sugar is dissolved. Cool, add rum. Put the cake on a plate and brush it with the syrup until it is completely soaked with it.
Mix the apricot jam with the juice of one lemon and 2 tablespoons of water and let it boil. Put the cake on a dry plate and spread it with it. Whip the cream and decorate the cake with it.
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