Savarin Cake - Food Fanatic
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Savarin Cake

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      12 Servings

Ingredients

For the Cake:
  • 7 grams Yeast
  • 50 milliliters Milk, - warm
  • 350 grams All-Purpose Flour
  • 4 large Eggs, room temperature
  • 15 grams Granulated Sugar
  • 1 pinch of Salt
  • 1 1/2 sticks Unsalted Butter, at room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 tablespoon Lemon Zest, optional
For the Rum Syrup:
  • 300 grams Granulated Sugar
  • 600 milliliters Water
  • 2 3/4 tablespoons Good Quality Rum
  • 1 tablespoon Lemon Juice
For the Garnish:
  • 2 cups Heavy Whipping Cream
  • 4 tablespoons Confectioners Sugar
  • Apricot Preserves, optional
  • Maraschino Cherries, or other fruits

Directions

  1. Dissolve the yeast in the warm milk.
  2. Mix the flour, yeast/milk mixture, eggs, sugar and salt in a large bowl, or in a stand mixer using the paddle attachment, to produce a soft and sticky dough.
  3. Add the softened butter, vanilla and lemon zest (if using) and continue to mix. Cover and put in a warm place. Allow to rise until doubled in volume.
  4. Preheat the oven to 300 F/150 C. 
  5. Grease a mini Bundt pan or cupcake pan. If it isn't nonstick, sprinkle it with bread or cake crumbs after greasing.
  6. Divide the dough equally into the wells of the pan, then cover with greased plastic wrap.
  7. Put in a warm place and allow to rise until the dough is at the top of the pan (this should take around 30 mins).
  8. Place in the oven and bake for 30 minutes, until a toothpick inserted in the center comes out clean. 
  9. While the cakes are in the oven, make the rum syrup by melting 100 grams of the sugar in a heavy-bottomed pan. Do not stir it, but swirl it from time to time until it becomes a very light caramel color.
  10. Leave the saucepan on the hot burner but cut off the heat. 
  11. Stir in the water and the remaining 200 grams of sugar, until everything has melted.
  12. Allow to cool completely before adding the rum and lemon juice, then mix well and put to one side.
  13. Remove  the baked savarin cakes from pan and pour some of the syrup into the bottom of each well. 
  14. Dip the bottoms of the cakes in the syrup in the saucepan, then put the cakes back into the baking tin.
  15. Pour all of the rest of the syrup over the top of the cakes, then cover them with plastic wrap and refrigerate overnight.
  16. When you are ready to serve them, whip the cream with the sugar until it forms peaks.
  17. You can slice the cakes in half horizontally, spreading the bottom half with apricot preserves and whipped cream, then placing the other half of the cake on top. Alternatively, leave the cakes whole, and top with whipped cream and fruits.
Savarin cake photo
Source: The Spruce Eats