Savarin

Ingredients

• g Hungarian or superfine flour
• g butter
• g sugar
• g sweet almonds
• dl milk
• yolks eggs
• pinch salt
• brewer's yeast

Instructions

1. Butter and sugar-flour a ring mold and line the bottom with slivered (ideally toasted) almonds.
2. Make a small yeast dough from a pinch of flour and warm milk and let it rise (as in Babà No. 565).
3. Work the remaining flour and ingredients (milk added gradually) with the yeast dough until it leaves the bowl, pour into the mold, and let rise 4-5 hours in a warm draft-free place.
4. Bake; separately boil 30 g sugar in a little water to thick syrup, cool, and flavor with vanilla sugar and rum or kirsch.
5. Unmold and brush the hot cake all over with the syrup; serve hot or cold.