Savarin Recipe

• 1 yeast cake
• 4 tablespoons sugar
• ½ cup vegetable shortening
• 5 tablespoons lukewarm water
• 2 cups flour
• ½ teaspoon salt
• 3 eggs
• 2 tablespoons chopped almonds
• 1 cup whipped cream

For syrup:

• ¾ lb. lump sugar
• 3 cups water
• 3 tablespoons lemon juice

To make cake:

1. Place yeast cake into cup or small bowl with 1 tablespoon sugar, 1 tablespoon flour, and lukewarm water.
2. Allow to rise ten minutes.
3. Put flour into basin. Add salt, remainder of sugar, almonds, yeast mixture, eggs well beaten, and vegetable shortening melted and cooled.
4. Beat ten minutes with wooden spoon.
5. Pour into greased tube mold.
6. Allow to rise until doubled in size, then bake at 400 for 45 minutes.
7. Mold should be sprinkled over with shredded almonds.

For syrup:

1. Boil sugar and water for almost forty-five minutes. Add lemon juice.
2. Soak cake with syrup and when cold serve with cream in center.
3. Sufficient for one savarin.

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