Gateau Mollet with Sabayon of Champagne

1. Preheat the oven to 180 degrees C or 350 degrees F.
2. Melt the yeast with a little warm water in a bowl.
3. Lightly whisk the melted butter and the eggs in a separate bowl.
4. Add in the sugar, flour and salt. Mix until well-combined.
5. Pour the yeast into the mixture and knead it well for about 10 to 15 minutes.
6. Now evenly spread the butter on a bundt pan.
7. Gently pour over the batter on the bundt pan. Evenly spread it all over the pan with the spatula.
8. Now place the pan in the preheated oven. Let it bake for 30 minutes until it is brown.
9. Meanwhile, to prepare the Sabayon of Champagne put egg yolks, sugar and champagne in a heatproof bowl of an electric mixer set over a pan of simmering water.
10. Whisk the mixture until hot and thick, for about 2 to 3 minutes.
11. Attach the bowl with a mixer fitted with a whisk attachment.
12. Beat on a high speed until thick and smooth.
13. Once the cake is baked, take it out of the oven. Pour the Sabayon of Champagne over the cake.
14. Serve and enjoy!

Trivia

• Sabayon is known as zabaglione in Italy. It is typically served over a cake, or an ice-cream.

Gateau mollet is also known as the moist cake.