Savarin
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Luke-Warm Water |
| 1 | Env Dry Yeast | |
| 1 | Egg -- well-beaten | |
| ½ | cup | Skim Milk |
| ¼ | cup | Sugar |
| 1 | gram | Sugar Substitute |
| 1 | cup | Water |
| ½ | cup | Sugar |
| ½ | cup | White Corn Syrup |
| pinch | Salt | |
| ¼ | cup | Corn Oil |
| ½ | teaspoon | Butter Flavor |
| 2 | cups | All-Purpose Flour |
| ½ | cup | Raisins, White |
| ¼ | cup | Dark Rum |
| ¼ | teaspoon | Lemon Extract |
Directions
RUM SAUCE
Stir the yeast into the water and let stand 10 mins. In a large mixing bowl combine the egg, milk, sugar, sugar substitute, salt, corn oil, and butter flavor. Stir in the yeast mixture. Beat in the flour gradually. The batter will be soft. After all the flour is in, beat about 5 mins, cover, and let rise in a warm place. If placed in an 85 F place, the dough will double in about 40 mins. After the dough has risen, work in the raisins with a wooden spoon. Empty the bowl of batter into a lightly oiled angel food cake pan, cover, and let stand for 10 to 15 mins, until the batter approximately doubles in volume. It will rise more quickly in a warm location. Bake in a pre-heated 375 F oven for 20-25 mins, until the top is golden brown, and a cake tester comes out clean. Allow to cool, then turn out onto a plate. Spoon rum sauce over the cake and fill the center with strawberries before serving. Serves 10 to 12.
Calories per serving: 184 Cholesterol: 25 mg. Sat. Fats: 1 gm.
Polyunsaturates: 4 gm.
Rum Sauce: Put the water, sugar, and corn syrup in a saucepan and simmer for 10 mins. Remove from heat, stir in the lemon extract and rum, and spoon over the savarin.
from Low Cholesterol, Lower Calorie French Cooking by Stanley Leinwoll. Published in 1974 by Charles Scribner's Sons. ISBN 0-684-13745-3
Recipe By : Low Cholesterol, Lower Calorie French Cooking From: Dan Klepach Date: 05-11-95 (159) Fido: Cooking