Savarin is a very popular dessert cake, easily prepared ahead of time. Is is a yeast cake soaked in plenty of syrup, usually with the addition of rum or flavoured liqueur. I made this without alcohol so that it is family-friendly. I flavoured the syrup with vanilla but you can adapt it to any flavour you like. Often, it is orange flavoured with added Grand Marnier liqueur. It is supposed to be baked in a savarin mold, which is a ring mold of approx. 8 inches in diameter. I had to use my Bundt form which is much bigger and could have easily held double the batter. So if you need it to serve more than 6 people, you should consider making twice the amount written in this recipe.
Ingredients
- 6 tbsp warm water
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
- 1 egg
- 3/4 cup flour
- 2 tbsp butter
- 2 cups water
- 1 cup sugar
Instructions
- Mix 6 tbsp of water with the yeast and 1 tsp sugar. Let rest for about 10 minutes until bubbles appear.
- Add the egg, butter and flour and mix well.
- Fill the savarin into a buttered ring mold and let the batter rest covered for about an hour.
- Bake for 20 mintues at 350 degrees. Unmold and let cool.
For the syrup, bring 1 cup sugar and 2 cups water to a boil and let boil for 1 minute. Put the cooled savarin back into the ring mold and slowly pour the hot syrup on top. Optional: You can add 3 tbsp of your choice of alcohol and add it to the cake. Let cool completely.
Invert the savarin onto a serving platter, fill the middle with fruit and serve with whipped cream. Traditionally, whipped cream is piped around the cake.
Note: You can make the cake ahead of time and keep it for a few days covered, or freeze it. Before soaking it in syrup, defrost it completely.
I made this twice and used a 7 inch pan (tube) and it falls during baking – it rises beautifully before bake
what could this be?
Hi Nancy, there are many reasons why this can happen. For example, if you leave the dough rise for too long, the gluten becomes weak from over-fermenting and can’t hold the structure up. The gluten will also not be strong enough if it hasn’t been kneaded enough. I’m sorry it didn’t work for you.
Egyptian Lentil Soup
Orange Pomegranate Salad
Madeleines
Curried Kohlrabi Soup
Goat Cheese Chicken Marsala
Truffle Meringue Cake
Sicilian Orange Salad
Potato gratin or Gratin dauphinois
Real vegan or dairy-free caramel sauce
Zucchini Quiche with Potato Crust
Limoncello Swiss Roll
Chilled Beet Soup
Tomato Soup
Custard Tarts
Les merveilleux
Savarin
White chocolate chips and cranberry orange cookies
Butterscotch Pudding Dessert
Warm Asparagus Salad
Thai-inspired Coconut Curry Chicken and Vegetables
Tarte flambée or Flammkuchen
Vegan German Chocolate Cake or Cupcakes
Vanilla Ice Cream
Tiramisu
Oven-Roasted Vegetables
Classic peanut butter cookies
7 tips for the perfect cheesecake
Zuppa Toscana
The secret to a moist pound cake
Brown Rice Sausage Pizza Casserole Recipe
Cucumber Soup
Toffee Crunch Cake
Granola bars
Lemon Mousse Verrines
All Natural Fudgy Oat Bites
Vanilla Cupcakes
Chicken Quesadillas
My favourite burger
Blueberry Lemon Cheesecake Parfaits
Marble cake with espresso ganache glaze
Fish tacos
Chocolate Mousse
Chickpea salad sandwich - vegan
Baked rolled sole fillets
Red Velvet Cupcakes with Cream Cheese Frosting
Vanilla Crescents or Vanillekipferl
Chocolate peanut butter mousse Swiss roll