French Savarin Cake
|Yeast||1⁄2 Ounce (2 Packages)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Melted butter||2⁄3 Cup (10.67 tbs)|
|Sifted flour||4 Cup (64 tbs) (Adjust Quantity As Needed)|
|Vanilla||1 1⁄2 Teaspoon|
|Eggs||4 , beaten|
|Confectioners sugar icing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Candied fruits||1 Tablespoon|
Dissolve the yeast in water.
Mix the milk, sugar, salt and butter in a bowl and cool to lukewarm.
Add enough flour to make a medium dough and mix well.
Add the yeast, vanilla and eggs and beat well.
Add enough flour to make a stiff dough and beat until smooth.
Cover and let rise in a warm place until doubled in bulk.
Turn into a well-greased 10-inch tube pan and let rise until doubled in bulk.
Bake at 350 degrees for 35 minutes.
Remove from pan and cool.
Drizzle with confectioners' sugar icing and decorate with almonds and fruits.