Savarin

Directions

Cake

Preheat oven to 400 degrees F. Grease a large savarin mold or bundt pan. In a small saucepan, warm the milk to 105 degreees F and pour into the bowl of an electric mixer. Sprinkle the yeast onto the milk and stir to blend. Let the yeast and milk bloom for 5 minutes and stir again. With the paddle attachment, mix in the sugar and the eggs until just blended. Add the butter and salt and blend until combined. Gradually add the flour on medium low speed and beat the dough for 5-7 minutes until it is elastic and strong. The dough will still be soft and sticky but will not break when stretched 10-12 inches. (If you do not have a mixer, blend the ingredients carefully in the order listed and knead in the bowl. Use one slightly cupped and open hand to slap and stretch the dough until it is smooth and strong. It will be ready when the dough no longer sticks to your fingertips.) Turn the dough into a lightly greased bowl, cover with a damp cloth and let rise in a warm, draft-free enviroment for about an hour or until the dough has doubled in bulk. Press the air out of the dough and form it into a large ring. Place the ring of dough, smooth-side down, into the prepared pan and let rise in a warm place for another 30-45 minutes. Bake for 25 minutes, or until the savarin is golden brown and crusty and pulls away from the side of the pan slightly. Remove the savarin from the oven and let cool for 5 minutes. Turn the savarin carefully out onto a cake rack.

Syrup

In a small bowl, combine the Da Vinci Gourmet syrup and the rum. Prick the cake thoroughly with a fork or skewer. Using a wide brush or spoon, gradually saturate the cake with the syrup. Take your time. The savarin should be thoroughly soaked and glossy.

Garnish

To serve, fill the cavity with fruit and garnish with whipped, sweetened cream.