Preheat the oven to 375° F.

In a small bowl, mix yeast with ¼ cup warm water until the yeast dissolves.

Add 2 tbsp. flour, to form a paste.

Set aside in warm place for 10 minutes.

In a mixing bowl, cream the butter and sugar together with an electric mixer for about 5 to 6 minutes using paddle attachment.

Remove the paddle and scrape butter mixture into the bowl.

Place a dough hook attachment on the mixer and add the yeast mixture, the remaining flour, the salt, and mix well on medium speed.

Add the eggs and yolks one at a time and mix for about 8 to 9 minutes, until the dough pulls away from the sides of the bowl.

Remove the dough from the mixing bowl and split it into 2 equal portions.

Prepare 2- 6 inch Savarin molds with non stick spray (Bundt cake pan can be used only fill ½).

Place each portion into the prepared pan, cover and allow to stand in a warm place until doubled.

Place the cakes in the oven and bake for 20 to 25 minutes, until cooked through or when a toothpick entered at the center exits clean.

Remove from oven and allow cake to cool for 20 minutes.

Remove the cakes from the pan and wrap them immediately with plastic wrap (at this point they can be frozen for later usage).

In a saucepan bring the water and sugar to a boil to dissolve the sugar. Remove from heat, add rum, stir to mix and allow cooling.

Spoon the rum simple syrup over the cakes and repeat until cake can no longer absorb the syrup.

Place Alouette Cuisine Creme Fraiche, confectioners sugar, and rum in a mixing bowl and whip to form a soft peak.

Drain soaked cake and place on platter. Top center with rum infused whipped Alouette Cuisine Creme Fraiche and top with fresh fruit.