How to Make a Classic French Savarin Cake

How to Make a Classic French Savarin Cake

The French Savarin cake is a classic dessert that is both rich and flavorful, with a light, spongy texture soaked in syrup, and often accompanied by whipped cream or fruit. It is a popular choice in French patisseries and holds a rich history. Named after the famous gastronome Jean Anthelme Brillat-Savarin, this cake is known for its signature round, ring-shaped appearance. If you’re ready to take your baking skills to the next level, here’s a guide to making the perfect classic French Savarin cake.

Ingredients for the Savarin Cake:

• For the cake:

  • 2 teaspoons dry yeast
  • 1/2 cup warm water
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

• For the syrup (sirop):

  • 1 1/2 cups water
  • 1 1/4 cups sugar
  • 1/4 cup rum (or to taste)
  • 1 tablespoon vanilla extract

• For the garnish:

  • Fresh fruit (such as berries, peaches, or citrus slices)
  • Whipped cream (optional)

Equipment Needed:

• Savarin ring mold (or a bundt pan if you don’t have one)
• Mixing bowls
• Whisk
• Electric mixer or hand whisk
• Saucepan

Step-by-Step Instructions

1. Prepare the Yeast Dough

Start by activating the yeast. In a small bowl, combine the warm water, sugar, and yeast. Stir gently to mix and let it sit for about 10 minutes until the yeast becomes frothy. This indicates that the yeast is active and ready for use.

In a separate large bowl, mix the flour and salt together. Make a well in the center and add the activated yeast mixture, butter, eggs, vanilla extract, and milk. Using a stand mixer with a dough hook (or by hand), knead the dough until it becomes smooth and elastic. This should take about 8 to 10 minutes by hand or 5 minutes using a mixer.

2. Let the Dough Rise

Once your dough is kneaded, cover the bowl with a damp cloth or plastic wrap and place it in a warm area to rise. Let it rest for about 1 to 1.5 hours, or until it doubles in size.

3. Prepare the Savarin Mold

While the dough is rising, prepare your Savarin mold by greasing it thoroughly with butter and lightly flouring it. If you don’t have a Savarin ring mold, you can use a bundt pan as an alternative.

Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough into your prepared mold, spreading it evenly. Be careful not to overfill the mold, as the dough will expand while baking.

4. Second Rise

Cover the mold with a clean kitchen towel and let the dough rise again for about 30 minutes to an hour, until it reaches the top of the mold. This second rise helps the dough develop a lighter texture.

5. Bake the Savarin Cake

Preheat your oven to 375°F (190°C). Once the dough has risen, place the mold in the center of the oven and bake for 25 to 30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

After baking, remove the Savarin from the oven and let it cool for a few minutes in the mold. Then, gently turn the cake out onto a wire rack to cool completely.

6. Prepare the Syrup (Sirop)

While the cake is cooling, make the syrup. In a saucepan, combine the water and sugar, bringing it to a boil. Once the sugar has dissolved, reduce the heat and simmer for about 5 minutes until the syrup thickens slightly. Remove from heat and stir in the rum and vanilla extract. You can adjust the amount of rum to your preference, depending on how strong you want the flavor to be.

7. Soak the Cake in Syrup

Once the cake has cooled slightly, place it back in the mold (or a large shallow dish) to catch any excess syrup. Slowly pour the syrup over the cake, making sure it soaks in well. The Savarin should absorb the syrup evenly, making it moist and flavorful. Be careful not to over-soak the cake, as this can make it soggy.

8. Garnish and Serve

After the Savarin has absorbed the syrup, it’s time to garnish. Arrange fresh fruit, such as berries or citrus slices, around the cake. You can also add a dollop of freshly whipped cream or a light dusting of powdered sugar for extra flavor.

The Savarin cake is best served chilled, allowing the syrup to infuse the cake fully. You can also refrigerate it for a few hours before serving to allow the flavors to meld together.

Tips for the Perfect French Savarin Cake:

• Choosing the right yeast: Make sure you use active dry yeast, and if you’re unsure, always check the expiration date before using it.
• Don’t rush the rising process: Both the first and second rises are essential for achieving a light, fluffy texture. Patience is key.
• Rum and syrup variations: If you prefer a non-alcoholic version, you can substitute the rum with orange juice or a non-alcoholic syrup.
• Decoration variations: You can also decorate the Savarin with candied fruits or toasted almonds for added texture.

Final Thoughts

Making a classic French Savarin cake is a fun and rewarding experience. Its tender crumb and rich syrup-soaked texture make it a luxurious dessert perfect for special occasions or any time you want to indulge in a piece of French pastry history. Whether you choose to top it with fresh fruit, whipped cream, or a dusting of powdered sugar, this cake is guaranteed to impress anyone who tastes it. Enjoy the delightful flavors and celebrate the culinary tradition of France with this timeless dessert.