Savarin is a soft and moist cake, enriched with a delicious syrup of sugar, butter, and alcohol. Originating from France, Savarin is very similar to the Neapolitan babà. It is generally served with whipped cream and fresh fruit, and is perfect for concluding a meal in a refined way.
Place the crumbled yeast in a small bowl and dissolve it with warm milk
In a large wooden bowl, place the flour, add the salt, mix, and make a well: pour the milk and yeast mixture into the center and, one at a time, while always stirring, add the whole eggs until you obtain a homogeneous mass
Place the softened butter in pieces on this mixture, lay a strip of cardboard, the kind used by pastry chefs to protect cakes, over the bowl, then cover it with a dish towel folded in half; put it in a warm place (25 degrees) and let the dough rise for about an hour, until it has doubled in volume. After this time, add the sugar and work the dough until it is very elastic
Butter a round mold with smooth sides and 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 completely fills the mold (about an hour), then place it in a preheated oven at 220 degrees for about 15 minutes, covering the dough with foil after the first 5 minutes
Once cooked, immediately remove the Savarin from the mold and soak it
Savarin mold
Bowl
Oven
Store the Savarin in a cool, dry place, preferably in an airtight container.
Savarin is a typical dessert of French cuisine, similar to the Neapolitan babà.
Francia
| Energy (kcal) | 357.44 |
| Carbohydrates (g) | 28.35 |
| of which Sugars (g) | 3.7 |
| Fat (g) | 23.96 |
| of which Saturates (g) | 13.35 |
| Protein (g) | 8.43 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.27 |
