Savarin 1915 and Rum Sauce

Savarin 1915 and Rum Sauce

1 cake yeast
1/2 cup milk
2 tablespoonfuls sugar
2 cups sifted flour
3/4 cup almonds, blanched and
shredded
1/2 cup butter, melted
4 eggs
1/4 teaspoonful salt

Dissolve yeast and sugar in lukewarm milk. Add one-half cup flour. Beat well.
Cover and set aside in warm place, free from draft, for fifteen minutes. Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes. Pour into thickly buttered molds, cover and set aside to rise in warm place, free from draft, until double in bulk – about forty-five minutes. Bake fortyfive minutes in moderate oven. Fill center with whipped cream and serve with rum sauce.

Rum Sauce

1 cup sugar
3/4 cup water
1/2 tsp cinnamon
2 tblsp cornstarch
1/4 cup cold water
1/2 cup rum

Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir in 1/2 cup rum;cool slightly.
Serve warm.

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