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Savarin Cake Recipe: A Classic Delight

Savarin is an elegant, yeasted cake that exudes a rich, buttery flavor, soaked in a fragrant syrup and adorned with whipped cream and fresh fruit. Perfect for a celebratory occasion or as an indulgent dessert, this recipe will guide you step by step through the process of creating this exquisite treat. Whether you’re preparing it for a family gathering or a special event, the result is sure to impress.

Ingredients

Preparation Steps

1. Preparing the Biga (Starter):

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   • Begin by slightly warming the milk and dissolving the dry yeast in it. Allow the yeast to activate and become bubbly. This forms the base for the savarin dough, adding depth to its flavor.

2. Making the Dough:

   • After the yeast mixture has rested for about 2 hours, it’s time to prepare the main dough. Combine the biga with the fresh cream in a mixing bowl.
   • Using a stand mixer with the paddle attachment, mix the ingredients together on a low speed until fully combined. Once the mixture has come together, switch to the dough hook attachment.
   • Gradually add the sugar, followed by softened butter, adding one piece at a time. Continue mixing until the butter is fully incorporated, then add salt and eggs, one by one, ensuring each is fully absorbed before adding the next.
   • Continue kneading at medium speed for about 40 minutes, or until the dough is smooth, elastic, and no longer sticky. The dough should come away from the sides of the bowl and have a soft, moist texture.

3. Shaping and Rising:

   • Generously butter a savarin mold (about 20-22 cm in diameter and 10 cm in height, with a 1.5-liter capacity). Carefully transfer the dough into the mold, filling it halfway.
   • Let the dough rise in a warm, draft-free place, such as an oven with the light on, until it reaches the top of the mold (approximately 1 hour). The dough should rise to almost double its size.

4. Baking:

   • Preheat the oven to 180°C (350°F) in static mode (without fan).
   • Bake the savarin for 60 minutes, or until golden brown and fully baked through. You can check for doneness by inserting a toothpick into the center of the cake – it should come out clean.
   • Once baked, remove the savarin from the oven and let it cool slightly before transferring it onto a wire rack to cool completely.

5. Making the Syrup (Bagna):

   • While the savarin is cooling, prepare the syrup. Peel the orange and lemon, taking care to remove any pith, and cut into strips. In a tall saucepan, bring the water to a boil, then add the sugar. Stir until dissolved.
   • Once the syrup is boiling and the sugar has completely dissolved, turn off the heat and stir in the rum. Cover the saucepan and let the mixture infuse, releasing its aromatic citrus fragrance.

6. Preparing the Apricot Glaze:

   • Pass the apricot jam through a fine mesh strainer to remove any pieces of fruit. In a small saucepan, dilute the jam with 20g of the prepared syrup. Heat gently to create a smooth, glossy glaze.

7. Soaking the Savarin:

   • Once the savarin has cooled down (about room temperature), it’s time to soak it in the syrup. Heat the syrup to about 40°C (warm, but not boiling).
   • Dip the savarin into the syrup, ensuring both sides are fully soaked. You can use a spoon to drizzle syrup over the edges and top of the savarin to make sure it absorbs the syrup evenly.
   • Let the savarin sit on a wire rack to drain any excess syrup, ensuring it is evenly soaked.

8. Finishing Touches:

   • Whip the cream until stiff peaks form, then gently fold in the powdered sugar for added sweetness and stability.
   • Using a piping bag, pipe small swirls of whipped cream along the outer edge of the savarin and into the center hole.
   • Slice the strawberries and kiwi into thin pieces. Decorate the top of the savarin with the fruit slices, creating a beautiful, colorful display. Brush the fruit with the apricot glaze to give them a shiny, appealing finish.

9. Serving:

   • The savarin is now ready to serve! This decadent dessert is perfect for any special occasion, offering a balance of rich flavors, light textures, and a vibrant, fruity finish.

Tips for Success:

• Ensure that the yeast is fresh and activated by checking for bubbles after dissolving it in the warm milk.
• The dough may appear very soft, but that’s the characteristic texture of a perfect savarin – don’t be tempted to add more flour.
• For a more intense citrus flavor, you can increase the amount of lemon and orange peel in the syrup.
• If you prefer a more intense rum flavor, feel free to adjust the amount used in the syrup, but remember that the alcohol will mostly evaporate during the infusion process.

This Savarin cake is a true showstopper and guaranteed to be a hit at your next gathering. Whether you’re making it for a holiday, birthday, or a special treat, this delightful dessert will undoubtedly impress with its delicate sweetness and beautiful presentation. Enjoy!