Simple Brillat-Savarin Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Dark rum | 1/4 Cup (16 tbs) | |
| 1 packaged lemon chiffon cake (17 ounces) | ||
| 1 jar (10 ounces) apricot preserves | ||
| Frozen whipped topping | 1 Can (10oz), thawed | |
| Chopped pecans | ||
Directions
MAKING
1. In a small saucepan, mix sugar three quarters a cup of water and corn syrup, heat and allow to boil and cook for ten minutes; turn the heat off and cool for ten minuites, stirring with rum
2. On a deep platter, place the cake and pierce it all over wih a skewer; drizzle a portion of the rum syrum over it, allow to soak and repeat with the rest of the syrup; chill the cake
3. In a small saucepan, combine apricot preserves and two tablespoons of water and heat till bubbly, pass it through a sieve into a bowl
4. Brush it over the cake to coat evenly, use up all the apricot mixture; let it cool
SERVING
5. Spoon whipped topping into the centre, sprinkle pecans and serve
1. In a small saucepan, mix sugar three quarters a cup of water and corn syrup, heat and allow to boil and cook for ten minutes; turn the heat off and cool for ten minuites, stirring with rum
2. On a deep platter, place the cake and pierce it all over wih a skewer; drizzle a portion of the rum syrum over it, allow to soak and repeat with the rest of the syrup; chill the cake
3. In a small saucepan, combine apricot preserves and two tablespoons of water and heat till bubbly, pass it through a sieve into a bowl
4. Brush it over the cake to coat evenly, use up all the apricot mixture; let it cool
SERVING
5. Spoon whipped topping into the centre, sprinkle pecans and serve
Chef
