Preheat oven to 375 degrees F. Butter and flour two 1 1/2-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 1/4 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"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 121 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 547.6mg||168 %|
|Sodium 307.4mg||11 %|
|Potassium 214mg||6 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 65.8g|
|Protein 18.6g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!