{"id":7404,"slug":"french-coffee-cake-savarin","title":"FRENCH COFFEE CAKE (SAVARIN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cake of compressed yeast","a little lukewarm water or milk","two tablespoons of lukewarm water","a pinch of salt","one tablespoon of sugar","one-half cup of butter","one-third cup of powdered sugar","the yolks of four eggs","the grated peel of a lemon","two cups of flour","one cup of lukewarm milk","one-half cup of dark raisins","one-half cup of pounded almonds","a little citron","the stiff-beaten whites of the eggs","whipped cream","rum sauce"],"ingredients_norm":["cake of compressed yeast","little lukewarm water or milk","lukewarm water","salt","sugar","butter","third cup of powdered sugar","egg yolk","peel of lemon","flour","lukewarm milk","dark raisin","pounded almond","little citron","stiff beaten whites of the egg","whipped cream","rum sauce"],"steps":["Soak one cake of compressed yeast in a little lukewarm water or milk.","Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt and one tablespoon of sugar, stir it up well with a spoon and set back of the stove to rise.","Rub one-half cup of butter to a cream, add one-third cup of powdered sugar and stir constantly in one direction.","Add the yolks of four eggs, one at a time, and the grated peel of a lemon.","Sift two cups of flour into a bowl, make a depression in the centre of the flour, pour in the yeast and one cup of lukewarm milk.","Stir and make a light batter of this.","Add the creamed butter and eggs, stir until it forms blisters and leaves the bowl clean.","Add one-half cup of dark raisins, one-half cup of pounded almonds and a little citron, cut up very fine.","Add last the stiff-beaten whites of the eggs.","Fill your cake forms which have been well-greased.","Set in a warm place to rise until double in bulk, about forty-five minutes.","Bake in a moderate oven forty-five minutes.","Fill the centre with whipped cream and serve with rum sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w63:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"15d116e160809d573f770a0a5902eb8db36d428e090c1888043ba3cc2a6c5c7b","created_at":"2026-08-02T17:01:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/french-coffee-cake-savarin"}