INGREDIENTS

INSTRUCTIONS

SYRUP
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" <gaellon@inch.com> on Apr 4, 1997

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