Soaked Almond Savarin With Whipped Cream

Ingredients

• 1 cake yeast
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 tablespoon lukewarm water
• 2 cups flour
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 tablespoons chopped almonds
• 3 eggs, well beaten
• 1/2 cup Crisco, melted and cooled
• 3/4 lb lump sugar
• 3 cups water
• 3 tablespoons lemon juice
• 1 cup whipped cream
• Shredded almonds for mold

Method

1. 1 Dissolve yeast, 1 tablespoon sugar, 1 tablespoon flour, and lukewarm water in a cup; let rise for 10 minutes.
2. 2 In a basin, combine 2 cups flour, salt, remaining sugar, chopped almonds, yeast mixture, beaten eggs, and cooled melted Crisco.
3. 3 Beat the mixture vigorously with a wooden spoon for 10 minutes.
4. 4 Turn batter into a Crisco-greased tube mold sprinkled with shredded almonds; let rise until doubled in size.
5. 5 Bake in a hot oven (425°F) for 45 minutes.
6. 6 Boil 3/4 lb sugar and 3 cups water for 45 minutes, then stir in lemon juice to make syrup.
7. 7 Soak the baked cake with the hot syrup; let cool.
8. 8 Serve cold with whipped cream in the center.