Savarin Recipe | Mom’s Recipes

Discover the Savarin cake, a ring-shaped French cake with rum syrup. A cake created in honor of the gastronome Brillat-Savarin. Delicious!

Dough Ingredients

• 3 and ¾ cups of wheat flour
• 1 and ½ cup (tea) butter
• 5 teaspoons of sugar
• 1 teaspoon of salt
• 8 eggs
• ½ cup of warm milk
• 1 tablet of fresh organic yeast

Syrup Ingredients

• 2 cups of sugar (tea)
• 2 cups (tea) of water
• 1 cup (tea) of rum
• 1 teaspoon of cinnamon powder

Dough Preparation Method

1. Grease 2 Savarin ring molds measuring 25 cm in diameter with butter.
2. Place the wheat flour in a bowl and make a depression in the middle.
3. Dissolve the yeast in the milk and add it to the flour.
4. Add the eggs, salt and mix with a spoon until you obtain a dough with a pasty consistency.
5. Cut the butter into small pieces and distribute over the dough, without mixing.
6. Cover and let rest in a protected place until the dough doubles in volume.
7. Pour the sugar over the dough and knead until all the butter is incorporated.
8. Preheat the oven to 200ºC.
9. Pour the dough into the molds, being careful not to fill them more than ¾ full.
10. Let the dough rise for 1 hour and 30 minutes, or until it almost reaches the top of the pan.
11. Bake both cakes for 30 minutes, or until a toothpick inserted into the center comes out dry.

How to prepare the syrup

1. In a pan, add water, sugar and cinnamon.
2. Heat over high heat, stirring just until the sugar dissolves.
3. Without stirring, let it boil for 10 minutes.
4. Remove and add the rum.

Assembly

1. Unmold the Savarin cake, poke some holes in it with a toothpick.
2. Water little by little with the syrup, until it is very moist.
3. Serve cold.
4. Decorate to taste.

Mom Tips

If you prefer, you can use a single, larger pan.

Do not substitute butter for margarine.

Approximate yield of 25 servings.