Recipe: Le talleyrand

1/ Put the flour in a bowl. Make a well in the center. Place the yeast there and dilute it with 2 tbsp of lukewarm water. Mix with the liquid obtained enough flour to make a ball of soft dough. Add the salt, sugar and eggs. Knead everything with a wooden spatula to obtain a smooth and slightly soft dough. Add the melted butter barely lukewarm and let it rise in a warm place
2/ Let the dough rise for at least 2 hours. Then, mold it in a savarin mold lightly buttered. Fill the mold halfway and let it rise to the edge. Bake in a moderate oven.
Then sprinkle the savarin with syrup as usual, flavored with kirsch. With boiling jam and a brush, coat the top on which you will make a garland with overlapping pieces of pineapple.
Here is an elegant Easter cake that elegantly lives up to the name it has been given