The Savarin Cake is a traditional dessert from the Alsace – Lorraine region of France made with a rich dough moistened with syrup and cherry liqueur. It is named after Jean Anthelme Brillat-Savarin considered the greatest gastronome the world has ever known. The Savarin is often served with fresh ruit in the center and a dollop of freshly whipped cream. For babas au rhum, the same dough can be baked in individual pans and soaked with rum syrup. I recently attempted my first Savarin and was pleased with the results.
*Many recipes call for making the dough in a food processor. I made mine in the Ki
tchen Aid stand mixer and it was just fine.
tchen Aid stand mixer and it was just fine.
* I was able to purchase the Savarin cake pan at Williams – Sonoma.
Serves 10-12
scant 1 Tbsp yeast
1/4 C sugar
4 Tbsp warm water
2 1/4 C flour
4 eggs, beaten
1 tsp vanilla extract
7 tsp unsalted butter, softened
1 1/4 C whipping cream sweetened to taste and whipped, to serve cake
For the Syrup
1 1/4 C sugar
2 1/2 C water
6 Tbsp red current jelly
3 Tbsp Kirsch (optional)
Generously butter a 9 inch savarin or ring mold. Put the yeast and 1 tbsp of the sugar in a meduim bowl, add the water and stir until dissolved, then leave the yeast mixture to stand for about 5 minutes until frothy.
Combine flour and remaining sugar in mixer bowl. Run macine on low speed and slowly pour in the yeast mixture, add eggs and vanilla. Scrape down sides and continue mixing until a soft dough forms. Add the butter and mix until all the butter is incorporated.
Place the dough by spoonfuls into the buttered pan, leaving a space between each mound of dough (this will fill in as the dough rises). Tap the mold gently to release any air bubbles, then cover with a dishtowel and leave in a warm place (I use my oven) to rise for about one hour. The dough should double in size and come just to the rim of the pan. Preheat oven to 400 degrees.
Place the savarin on baking sheet in oven and immediately reduce heat to 350F degrees. Bake for about 25 minutes or until the top is a rich golden color and springs back when touched. Turn cake out onto a wire rack and cool slightly.
To make the syrup, blend the sugar, water and 4 Tbsp of the red currant jelly in a saucepan. Bring to a boil over medium-high heat stirring until dissolved. Boil for 3 minutes. Remove from heat and allow to cool slightly, then stir in the Kirsch if using. In a small bowl, combine 2 Tbsp of the hoy syrup with the remaining currant jelly and stir to dissolve. Set aside. 
Place the rack with the still warm cake over a baking tray. Slowly sppon syrup over cake, catching extra syrup in the tray and continuing to spoon it over cake until all syrup has been absorbed. Carefully transfer cake to a flat serving dish. Cake will be very wet and fragile. Pour over any syrup remaining in baking pan. Brush the set aside red currant glaze over cake. You can fill the center with fresh fruit…strawberries, raspberries, blueberries etc.. Chill cake and serve with a dollop of the whipped cream.
