Savarin With Rum Sauce Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| 3 tablespoons sweet butter or margarine, softened | ||
| Light cream | 2 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Rum Sauce | ||
| Sliced peaches | ||
| Whipped cream | ||
Directions
1. Sift flour and sugar into a medium-size bowl; add eggs, butter or margarine and cream. Beat with a wire whip to blend; stir in baking powder.
2. Butter a 4-cup ring mold; spoon batter evenly into pan.
3. Bake, in slow oven (325°) 30 minutes, or until top springs back when lightly touched with fingertip. Pour part of rum sauce over cake while still in mold; cool on wire rack 30 minutes.
4. Remove from mold and place on serving plate; fill center with sliced peaches. Fit a #16 star tip onto pastry bag and fill with whipped cream; pipe around edge of cake.
2. Butter a 4-cup ring mold; spoon batter evenly into pan.
3. Bake, in slow oven (325°) 30 minutes, or until top springs back when lightly touched with fingertip. Pour part of rum sauce over cake while still in mold; cool on wire rack 30 minutes.
4. Remove from mold and place on serving plate; fill center with sliced peaches. Fit a #16 star tip onto pastry bag and fill with whipped cream; pipe around edge of cake.
Chef
