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The Savarin is a soft and moist cake, enriched with a delicious syrup of sugar, butter and alcohol. Originating in France, the Savarin is very similar to the Neapolitan babà. It is usually served with whipped cream and fresh fruit, and is perfect for finishing a meal in an elegant way.
Place the crumbled yeast in a small bowl and dissolve it in lukewarm milk.
In a large wooden bowl put the flour, add the salt, mix and make a well: pour the milk and yeast mixture into the center and, one at a time and always mixing, add the whole eggs until you obtain a homogeneous dough.
Add the softened butter in pieces to the mixture, place a strip of cardboard (the kind pastry chefs use to protect cakes) over the bowl, then cover it with a cloth folded in half; place it in a warm place (25°C) and let the dough rise for about one hour, that is until it has doubled in volume. After this time add the sugar and work the dough until it is very elastic.
Butter a smooth-sided round mold with a central hole, known as a 'Savarin' mold, with a capacity of 175 cl, and pour the mixture into it.
Let it rise again until it has completely filled the mold (about one hour), then place it in a preheated oven at 220°C for about 15 minutes, covering the dough with aluminum foil after the first 5 minutes.
When cooked, remove the Savarin from the mold immediately and soak it.
Savarin mold
Bowl
Oven
Store the Savarin in a cool, dry place, preferably in an airtight container.
The Savarin is a typical French pastry, similar to the Neapolitan babà.
Francia
| Energy (kcal) | 353.63 |
| Carbohydrates (g) | 28.32 |
| of which sugars (g) | 3.58 |
| Fat (g) | 23.65 |
| of which saturates (g) | 12.95 |
| Protein (g) | 8.15 |
| Fibre (g) | 0.93 |
| Salt (g) | 0.33 |
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