A simple but delicious cake recipe:
Put flour in a bowl, make an indentation in the center, crumble yeast into it and stir with a tiny bit of milk, sugar (1) and a tiny bit of flour to form a liquid vapor and let stand for 30 min with the lid closed.
Mix with the rest of the dough ingredients and work a loose yeast dough, beating heartily with a mixing spoon. Rise for 30 min, shape into a well-greased ring mold (or two small savarin molds), rise one more time and bake for 30-35 min at 190-210 °C.
Cool the cake and remove from the mold. Make sugar (2) with water 5 min, remove from the kitchen stove, stir in spirits. Pierce cake from the top side a few times with a small stick, soak with the liquid. Fill the savarin(s) with whipped cream and stewed plums. Serve with sweet plum sauce as you like.
* Variations (For soaking/filling/garnishing): Rum icing sugar/whipped cream/maraschino cherries, Kirschwasserlaeuterzucker/whipped cream/walder strawberries, Rum icing sugar/lemon ice cream/whipped cream.
* Info
A savarin is a ring-shaped yeast cake soaked in alcoholic liquid. An identical preparation method is used for the so-called ‘babas’. The only difference is that a baba is baked in a high round mold, so it is not a ring cake and therefore cannot be filled as refined as a savarin.
Jean Anthelme Brillat-Savarin, after whom this mixture of cake and dessert was named.
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