Romanian Individual Cakes-Savarine(2nd version)

While the first version of savarine came out real nice and yummy, this one is definitely better and much closer to the taste I remember growing up.  The batter is different.  There are no bread crumbs in this, but there is a batter of flour and yeast.  Give it a try.  You'll LOVE it!  This is one of the reasons I always looked forward to my birthday.  I never had a cake growing up, but I almost always had savarine.  It truly is a feast for the mouth and belly!  Super, super delicious!
For the batter:
-2 cups flour
-2 Tbs yeast
-1 1/2 cups milk
-2 eggs
-3 Tbs sugar
-1/4 cup oil
-1 tsp salt
-1 tsp vanilla extract
For the syrup:
-1 1/2 cups sugar
-2 cups water
-1 Tbs rum extract
-1 tsp vanilla extract
To decorate:
-whipped cream
-your favorite jelly (cherry, strawberry, raspberry, etc)
Mix batter ingredients.  Spray 8 ramekins with non-stick baking spray and place them all on baking sheet.  Pour batter mixture equally into prepared dishes.  Cover with towel and set in warm spot.  Let batter rise for 2 hours or until doubled in bulk. 
Preheat oven to 300 F.  Once batter is doubled, place baking sheet with ramekins into the oven.  Bake for 30-35 minutes, or until toothpick comes out clean and top of savarine is light golden brown.
In the last 10 minutes of baking, start preparing the syrup.  Mix sugar and water in small sauce pan, and place over medium heat.  Stir until sugar is completely dissolved.  Remove from heat and add rum and vanilla extracts.
Once the savarine are cooked, remove from oven and ramekins and place on clean baking sheet.  Pour syrup generously over all of them (use all the syrup) and let them cool for at least an hour.  Right before serving, cut the top off and fill with whipped cream.  Place top back on and spread a little of the jelly on top.  Enjoy!
If not using all the savarine in one sitting, place the remaining ones (without the whipped cream and jelly on them) in the fridge.  You may keep them for up to 48 hours.