Receta Daring Bakers Challenge: Savarin
Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes.
Daring Bakers Challenge – Savarin
A Savarin, named after Brillat-Savarin, a famous 18th-century food writer, is a cake made with rich yeast dough and baked in a ring mold. Once baked it is soaked in flavoured syrup.
Natalia’s recipe is a combination of recipes from and Italian blogger, Adriano Continisio of Profumo di Lievito, and an Italian Chef, Luca Montersino. I was motivated to make this recipe as I had not made a Savarin for years and now I could finally use the ring mold I only used once.
When I read through the recipe, I realized I would need a bundt pan instead of the ring mold which was put back in the cupboard with all the other specialty pans. The recipe was easy to follow as Natalia provided us with step-by-step photos and directions. I was concerned that the dough would be too sticky while folding the dough, but greasing my hands, the work surface and dough scraper as per the recipe instructions, made the process easy.
I soaked the Savarin the next day in syrup made of equal amounts of orange juice, water and sugar and added the peel of one orange and one cinnamon stick. Then I filled the center with pastry cream (made with the recipe included in the instructions) and topped it with fresh strawberries. When I cut the first slice the pastry cream oozed out from the middle onto the plate. I loved the tasted of the moist, rich, buttery dough of the Savarin combined with pastry cream and strawberries! It was so good I indulged and ate two slices without any guilt. This was the perfect cake to start celebrating our 30th wedding anniversary which is next week.
Thank you Natalia for a fun Daring Bakers challenge. For the Savarin recipe, please visit Gatti Fille e Farina.