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Listed in: VINTAGE - FLEISHMANN'S YEAST / Desserts, Rusks and Rings
When you want a dessert that is different—something for special occasions—serve Savarins made after this recipe. It is a dessert highly esteemed in France.
1 cake Fleischmann's Yeast
1/2 cup milk, scalded and cooled
2 tablespoonfuls sugar
2 cups sifted flour
3/4 cup almonds, blanched and shredded
1/2 cup butter, melted
4 eggs
1/4 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk. Add one-half cup flour. Beat well. Cover and set aside in warm place, free from draft, for fifteen minutes.
Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes. Pour into thickly buttered molds, cover and set aside to rise in warm place, free from draft, until double in bulk—about forty-five minutes.
Bake forty-five minutes in moderate oven. Fill center with whipped cream and serve with rum sauce.
RUM SAUCE
1 cup sugar
1/2 cup water
Boil to syrup—about three minutes—and add two tablespoonfuls rum.
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