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Savarin

4 eggs 1 cake compressed yeast 1/2 cup milk, scalded and cooled 2 tablespoons sugar 2 cups sifted flour 1/2 cup butter, melted 3/4 cup almonds, shredded 1/4 teaspoon salt Dissolve the yeast and sugar in lukewarm milk; add one half cup of flour. Beat well; cover and set aside in a warm place, free from draft, for fifteen minutes. Then add the rest of the 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 a warm place, free from draft, until double in bulk -about forty-five minutes. Bake forty-five minutes in a moderate oven. Fill the center with whipped cream and serve with caramel sauce. 2 eggs