Savarin With Rum Sauce
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sweet butter/Margarine||3 Tablespoon, softened|
|Light cream||2 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Rum sauce||1 Cup (16 tbs)|
|Sliced peaches||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
1. Sift flour and sugar into a medium-size bowl; add eggs, butter or margarine and cream. Beat with a wire whip to blend; stir in baking powder.
2. Butter a 4-cup ring mold; spoon batter evenly into pan.
3. Bake, in slow oven (325°) 30 minutes, or until top springs back when lightly touched with fingertip. Pour part of rum sauce over cake while still in mold; cool on wire rack 30 minutes.
4. Remove from mold and place on serving plate; fill center with sliced peaches. Fit a #16 star tip onto pastry bag and fill with whipped cream; pipe around edge of cake.