|Flour||2 1⁄2 Cup (40 tbs)|
|Fresh yeast cake||1 Small|
|Milk||1⁄2 Cup (8 tbs), warmed|
|Vanilla sugar||1 Tablespoon|
|Butter||8 Tablespoon, softened|
|Eggs||2 , well beaten|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Pflumli||20 Ounce (3 Small Glasses)|
|Maraschino||20 Ounce (2 Small Glasses)|
|Cooked pitted prune plums||1 3⁄4 Pound, well drained|
|Whipping cream||1 Cup (16 tbs)|
Make a well in the center of flour in a bowl.
Crumble in yeast and add half of the milk and 1 teaspoon sugar.
Stir until yeast is dissolved.
Mix in enough flour to make a soft sponge.
Cover and let rise in warm place 30 minutes.
Meanwhile, beat butter with remaining sugar until creamy.
Beat remaining milk, salt and the eggs into yeast mixture, then beat in butter mixture a little at a time.
Cover; let rise in warm place until doubled.
Turn into a well greased 6 cup (1 1/2 liter) ring mold, spreading evenly.
Let dough rise to top of mold.
Bake in a moderately hot oven (375°F or 190°C) about 30 minutes.
Let cool slightly, then invert on a plate.
Remove the mold from cake.
Meanwhile, combine sugar and water in a saucepan and boil 5 minutes.
Remove from heat and stir in the two liqueurs.
If desired, pour the syrup over drained prune plums in a bowl; set aside 30 minutes.
Drain fruit; reheat the syrup.
Prick Savarin with wooden skewer and pour syrup over it.
Spoon syrup over cake until syrup is absorbed.
Fill center of Savarin with whipped cream and cooked prune plums (or other fruit).
Garnish with whipped cream rosettes sprinkled with chopped pistachio nuts.