Savarin Recipe
A classic ring-shaped savarin cake features a brioche-like dough, soaked in a flavored syrup, and finished with cream and fresh fruit.
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Instructions
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Preheat the oven to 400 F.
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Dissolve yeast in 2 tablespoons warm water for 5 minutes until foamy.
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In a stand mixer, combine sugar, salt, and 2 tablespoons warm water; stir to dissolve. Add flour and mix.
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Incorporate whole eggs and egg yolk one at a time, mixing until the dough is smooth and firm (about 5 minutes). Stir in the yeast mixture.
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Gradually add the remaining 6 tablespoons of warm water, one tablespoon at a time, mixing on slow speed for about 15 minutes until the dough is silky and elastic.
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Slowly add melted butter while mixing on low speed for 3 minutes until the dough is silky, runny, and elastic.
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Cover the bowl and let the dough rise in a warm place until doubled (about 1 hour).
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Spray an 11-inch savarin mold, fill with dough, and let rise in a warm place by one-third (about 45 minutes).
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Bake for 20 minutes until golden brown.
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Remove the mold, reduce oven temperature to 375 F, invert the cake onto a baking sheet, and bake for an additional 15 minutes to dry.
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Cool the cake completely on a wire rack.
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Prepare the syrup by combining water, 1/2 cup sugar, and kirschwasser in a saucepan over low heat; stir until sugar dissolves, then remove from heat.
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Return the cooled savarin to its baking pan on a rimmed baking sheet. Slowly drizzle the syrup over the cake until fully absorbed, then let it rest for 30 minutes in the pan.
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Whip heavy cream, 2 tablespoons sugar, and vanilla extract in a large bowl until stiff peaks form.
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Transfer the soaked savarin to a serving platter, fill its center with whipped cream, and garnish with fresh berries or sliced fruit.