This classic French pastry masterpiece is a light and airy crown-shaped cake soaked in sweet rum or vanilla-infused syrup. Topped with whipped cream and fresh fruits, Savarin is the ideal dessert to impress your guests with its natural elegance and incomparable taste.
⏱️120 min
📊Medium
👥8 servings
🍽️Dessert
festivefamily
Ingredients
250 gwheat flour
4 pièceseggs
100 gsoft butter
50 gpowdered sugar
7 gbaking powder
100 mlwarm milk
5 gsalt
250 gcrystallized sugar
250 mlwater
60 mlwhite rum or vanilla extract
250 mlheavy cream
400 gfresh fruits of choice
Instructions
1PREHEAT THE OVEN TO 180°C: Preheat your oven to 180°C (thermostat 6) for at least 15 minutes. Generously butter a 24 cm diameter Savarin mold and lightly flour it to prevent the batter from sticking. Tap the mold to remove excess flour. This preparation ensures easy unmolding and a perfectly shaped cake.
2PREPARE THE BATTER: In a large bowl, mix the flour, baking powder, and salt. In another bowl, whisk the 4 whole eggs with the powdered sugar until the mixture becomes pale and fluffy, about 5 minutes with an electric mixer. The mixture should double in volume and form a ribbon when you lift the whisk. Incorporate the soft butter in small pieces while continuing to whisk.
3COMBINE THE BATTER: Pour the whisked eggs into the dry mixture, alternating with the warm milk, beginning and ending with the eggs. Fold in gently with a spatula or whisk, using upward motions to avoid breaking the air bubbles. The batter should be smooth, homogeneous, and slightly runny. This technique preserves the aeration achieved during whisking, which is essential for the Savarin's tender crumb.
4POUR AND BAKE: Pour the batter into the prepared mold, distributing it evenly. Bake at 180°C for 20 to 25 minutes, until a toothpick inserted in the center comes out dry or with just a few crumbs. The surface should be light golden and the cake should spring back slightly when gently pressed. Do not overbake to preserve the softness.
5PREPARE THE SYRUP: While the cake bakes, prepare the syrup by bringing the water and crystallized sugar to a boil in a saucepan. Let it boil for 5 minutes, then remove from heat. Add the white rum or vanilla extract while the syrup is still hot to preserve the aromas. The syrup should cool slightly before use, as it will be absorbed more efficiently by the cake at this temperature.
6SOAK THE SAVARIN: Unmold the Savarin while still warm onto a shallow dish or rimmed plate. Using a fork, gently prick the entire cake to facilitate the syrup absorption. Slowly pour the warm syrup in several additions, allowing the cake to absorb it gradually. The Savarin will swell and become more tender as the syrup penetrates. This step is crucial for achieving the dessert's characteristic texture.
7FINISH THE PRESENTATION: Let the Savarin rest for at least 30 minutes so the syrup completely soaks through the cake. Whip the heavy cream with a little powdered sugar until you achieve a light and fluffy whipped cream. Spread the whipped cream into the center of the Savarin, then generously garnish with your choice of fresh fruits: strawberries, raspberries, cherries, peaches, or exotic fruits. Serve chilled but not ice-cold to preserve all the aromas of this refined dessert.