CLASSIC SAVARIN

A German Bundt Pan works well, but I have made personal sized one with little white ramekins.

FOR THE DOUGH:
1 teaspoon dry active yeast
4 large eggs
1 teaspoon sugar
pinch of salt
1 to 1 1/2 cups white flour (Lily white or…)
1 cup whole milk (or as needed), warm to the touch
FOR THE MOLD:
2 Tablespoons unsalted butter (softened)
FOR THE SYRUP:
1 cup sugar
2 cups water
1/2 Cup Kirsch (I used Triple Sec - makes a nice orange flavor)

TO PREPARE THE DOUGH:
Add the yeast to 2 Tablespoons of the warm milk and allow it to sit for 10 minutes. (I added a touch of the sugar to feed the yeast).

Whisk the eggs, sugar, and pinch of salt in a large bowl. Stir in the flour and JUST enough milk to work the mixture into a smooth paste; when smooth, stir in the rest of the milk and add the yeast /milk mixture.

Cover and leave in a warm place for 1 hour or in the refrigerator for 4 hours. It should be allowed to increase in volume only by 50%.

Coat the inside of the mold with the softened butter, place in the fridge for 15 minutes.

Remove mold from fridge and coat again with butter. Gently pour batter into mold and cover completely with plastic wrap and allow to sit at room temperature for 30 minutes.

Preheat oven to 350 degrees F. Uncover the batter and put the mold on a baking sheet.

Bake for 25-30 minutes. When done, a paring knife slid into the Savarin should come out cleanly. Immediately remove the cake from the mold onto a wire rack to cool for 45 minutes.

TO PREPARE THE SUGAR SYRUP:
Combine 1 cup sugar and 2 cups water in a small sauce pan and bring to the boil. Boil just long enough to allow the sugar to dissolve. *Do not reduce the syrup*.

TIP: Keep a brush with cold water near by and brush the sides of your sauce pan every so often to AVOID crystals forming in your syrup.

Remove from the heat and let cool.

When sugar syrup has cooled add in your Kirsch or other alcohol. Set aside.

THE FINAL PRODUCT:
Place the wire rack with your cake on baking sheet, poke 8 holes into your Savarin, and ladle ALL of your Sugar Syrup over the Savarin. When ALL the syrup has been used, collect any run off and spoon over it again, repeat until most the syrup is gone.

Carefully transfer your Savarin to a serving platter, cover with plastic wrap and refrigerate for 1 hour before serving.

TO SERVE:
Cut into wedges and serve with homemade whipped cream and a garnish with fresh mixed berries and roasted almond slivers works well I found.