CookEat Recipe
Savarin
A tender yeasted ring cake with toasted almond slivers, brushed while hot with a cooled rum and vanilla syrup.
Method
Steps
Step 1
Gather the ingredients: 180 g strong white flour, plus 5 g for the mould; 65 g butter: 60 g for the batter and 5 g for the mould; 70 g caster sugar: 40 g for the batter and 30 g for the syrup; 40 g blanched sweet almonds; Up to 200 ml milk, added gradually as needed; 2 egg yolks and 1 egg white; 25 g fresh baker’s yeast, a working amount for the original small-egg-sized piece; A pinch of salt; 5 g icing sugar for the mould; 50 ml water for the syrup; 1 teaspoon vanilla sugar; 2 tablespoons rum.
Step 2
Cut the blanched almonds into short thin slivers. Toast lightly in a dry pan over gentle heat, about 3–5 minutes, and cool. Grease a convex-sided ring mould of about 1.2 litres with 5 g butter and dust with the extra 5 g flour mixed with the icing sugar. Scatter the almonds evenly in the bottom. The mould must hold at least twice the unrisen batter.
Step 3
Mix the yeast with 30 g taken from the measured flour and about 20 ml just-lukewarm milk to make a small firm starter. Cut a cross on top, place in a covered small bowl with a teaspoon of the measured milk beneath it and let it swell at room temperature, about 20–30 minutes. Keep the eggs and remaining milk chilled meanwhile.
Step 4
Beat the remaining 150 g flour with the 60 g softened butter, 40 g caster sugar, yolks, egg white and salt. Add milk a spoonful at a time and work with a wooden spoon. Add the risen starter and continue beating until the batter becomes elastic and pulls away in strands from the bowl, about 20–30 minutes. Add only enough of the remaining milk to make a thick, slowly flowing batter; the full 200 ml may not be needed.
Step 5
Pour over the almonds, cover without touching the batter and let it begin to rise for about 20 minutes at room temperature. Finish rising in the refrigerator at 4°C or colder until approximately doubled and close to the mould rim. Check from about two hours onward; allow up to roughly 8–12 hours, but bake earlier if ready. Keep the combined mixing and warm resting time after adding eggs below two hours. A sluggish dough may finish for up to 30 minutes at room temperature only within that total; otherwise continue in the refrigerator.
Step 6
Heat the oven to 170°C and bake the risen ring for about 35–45 minutes, until golden and a clean wooden skewer comes out without wet batter. While it bakes, boil the remaining 30 g caster sugar with the 50 ml water until syrupy, about 3–5 minutes. Remove and let the syrup cool, then add the vanilla sugar and rum. Turn the baked savarin out while hot and brush repeatedly with all the cooled syrup. Serve warm or let cool. The listed time includes an overnight cold rise; faster rising shortens it.
Step 7
Kirsch may replace the rum tablespoon for tablespoon. To omit the almonds, leave them out and use the same greased and dusted ring mould, batter, rising, baking and syrup method. Both spirit versions retain alcohol; neither includes whipped cream or fruit.
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