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Savarin Cake is a French ring cake named after Brillat Savarin, a famous 18th century food writer,this rich cake is soaked whith Rum-flavoured and filled with pastry cream,chantilly or fresh fruit.
For the cake
1 package active dry yeast
1/2 cup warm water
3/4 cup butter or margarine
2 tbsp granulated sugar
1/2 tsp salt
2 cups all purpose flour
For the savarin syrup
1 cup granulated sugar
1 cup water
1/4 cup branndy,rum or orrange liquer
Here i melted 100g of white chocolate
Dissolve yeast in warm water in quart bowl or jug, stir in butter,eggs, 2 tbsp sugar,salt and 1 cup of flour until smooth. Stir in remaining flour beat 25 stroke. Spread batter evenly in well greased metal ring mold or 10in tube pan. Cover and let it rise in warm place for one hour until double in size.
Preheat oven 375F/190C bake until golden brown for 25 to 30 mins, if its browning too quickly cover loosely with foil. Cool in mold for 10 minutes,remove from kold cool in wire rack.
For the savarin syrup:
Heat sugar and water to boiling, simmer uncovered for 2 minutes, cool to lukewarm,stir in brandy or rum, place the cake on serving platter ,poke the holes in cake with fine skewer. Slowly drizzle syrup on cake until syrup absorbed.
Melt the chocolate in a double broiler with simmering water cool and drizzle on top of cake and arrange the berries on top.
Prepared, tried and tested by: Joy Martin Smyth