Sift one pound of flour into a warm vessel, make a leaven with a quarter of the flour and half an ounce of yeast dissolved in tepid water; cover it over with a part of the flour and let rise in a mild heat When it has risen to double its primitive volume remove from the warm place and break it up with the hand to make the sponge, giving the paste plenty of body. Mix into it gradually eight whole eggs and six separate yolks, and working in the flour knead it vigorously for ten minutes, then add slowly half a pound of melted butter, six ounces of sugar, a grain of salt, lemon peel and lastly four spoonfuls of raw cream. Take up the paste in small parts with the hands and fill one or several buttered Savarin molds three-quarters full; let rise as high as the edges in a mild temperature, then bake the cakes in a moderate oven. As soon as they are removed moisten them with syrup infused with lemon or orange peel and any desired liqueur, then drain on a dish, cover with Madeira apricot sauce, filling the hollows with hot stewed apricots.

Serve an apricot sauce with Madeira apart, the same as for Humboldt pudding (No. 3100).