This was a very interesting recipe and I ended up having a lot of fun with it. The dough seemed so thin and I was rather perplexed how this was going to work out.
I do not have a ring mold and the mold that I was going to use I could not get clean enough! So I opted to do individual savarins using a muffin pan. I was inspired by those diminutive sponge cakes that they always have displayed with strawberries this time of year.
I took two cups of frozen strawberries, blended well and then added a half cup of sugar and cooked to make the less-than-just-simple-syrup.
I soaked the cake well with the syrup and plated with strawberries and whipped cream.
This was truly a hit with the family. My husband especially who loved the texture of the cake and how it was not overly sweet.
Happy Spring! (at least for a few more days!)
Broad Brook Baker