Savarin a la Valence

Butter a medium-sized Savarin mold, dredge the bottom with cut-up almonds and fill it half full with Savarin paste (No. 148) into which has been incorporated candied orange peel cut in the shape of small dice. Let it rise in a mild temperature until it reaches the edges, then bake in a slack oven. As soon as it is done remove from the oven, pare it even and unmold on a grate; pour some orange syrup over, cover with apricot marmalade (No. 3675) and glaze with fondant (No. 58), flavored with orange. When the icing is cold slip the Savarin on to a bottom made of office paste (No. 143) covered with green sugar (No. 172), and dress it on a dish. Decorate the top of the cake with a wreath of angelica lozenges and cherries (demi-sucre); fill the center with Chantilly cream (No. 50) flavored with orange sugar (No. 3165) and place on top a light sugar sultana (No. 3193), then serve.