Yield: 12 Servings
|⅓ cup||Warm milk|
|¼ teaspoon||Saffron threads|
|1¼ cup||Sugar, plus 3 tablespoons|
|1 cup||Softened unsalted butter|
|2 cups||Allpurpose flour|
|4 teaspoons||Baking powder|
|6 larges||Eggs, separated|
|2 tablespoons||Dark rum|
|½ teaspoon||Saffron threads|
|⅓ cup||Dark rum|
|½ cup||Apricot preserves, sieved|
|Whipped cream and candied violets, for garnish|
Preheat oven to 375 degrees F. Butter and flour two 1½-quart savarin molds, shaking out excess flour.
In a small bowl combine milk and saffron and set aside 5 minutes. In a bowl with an electric mixer beat 1 ¼ cups sugar and butter until light and fluffy. Onto a sheet of wax paper sift together flo ur, baking powder and salt. Add 1 cup of flour mixture to sugar mixture and beat until combined.
Add egg yolks and egg, one at a time, and beat until combined. Add remaining flour mixture, saffron mi lk and rum and beat 1 minute more, or until smooth.
In another bowl with an electric mixer beat whites until they hold soft peaks. Add remaining 3 tablespoons sugar and beat until stiff peaks form.
Fold whites into batter and pour into prepared molds. Bake cakes 25 minutes. Reduce heat to 350 degrees F and continue to bake 15 to 20 minutes more, or until a cake tester comes out clean. Let cakes cool in molds for 10 minutes. Invert cakes onto rack s set over jellyroll pans.
Make sugar syrup: In a saucepan dissolve sugar in 1 cup water, bring mixture to a simmer and cook 2 minutes, stirring, until clear. Add saffron and simmer 3 minutes. Remove from heat and stir in rum. Spoon syrup repeatedly over warm savarin, spooning excess syrup that drips onto jellyroll pan over again, until savarin is completely saturated; let savarin stand 1 hour.
Strain any remaining syrup into a small saucepan, add apricot preserves and simmer, stirring, until smooth. Spoon glaze over savarin and chill 2 hours.
Before serving, garnish savarin with whipped cr eam and candied violets.
>From Taste Show # TS4665
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997