Savarín, the drunkiest sponge cake

Breakfasts and snacks8 people
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By Ángela

Few of you will not know what a savarin is, but just by looking at the photo you will recognize this round and juicy sponge cake for seeing it often in pastry shops. The savarin is named after Brillat-Savarin, an XNUMXth century French jurist who wrote Physiology of taste, the first treatise on gastronomy.

Savarín is a soft sponge cake drunk in a kind of syrup with a slight liqueur flavor that gives it a characteristic flavor and texture. It can be taken alone or filled with creams and creams, because it is hollow in the center. Surely you cannot resist having a savarín snack this weekend.

savarin

Print recipe

Try this recipe for Savarín, a very juicy drunken sponge cake perfect for breakfast

savarin
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfasts and snacks
  • Rations: 8
  • Total time:

Ingredients

For the cake:

  • 350 grams of flour
  • 3 eggs
  • 1 glass of milk
  • 100 grams of butter
  • 100 grams of fresh yeast
  • 25 grams of sugars
  • a pinch of salt

For the syrup:

  • 250 grams of sugars
  • 2 glasses of liquor (brandy
  • kirsch
  • Punch…)
  • 5 grams of cinnamon

Preparation

  1. First we make the dough. We take 100 grams of flour and the diluted yeast in three tablespoons of warm water.

  2. We knead and form a ball that we put in a container with warm water and leave until it rises to the surface.

  3. Mix the rest of the flour with the sugar, salt, beaten eggs and milk little by little.

  4. Add the ball with yeast to this mass and mix well until we have a very thick cream.

  5. Cover with a cloth and let it rest in a warm place, until it doubles its volume. Then, we add the butter in small pieces and work with our hands to mix it well into the dough.

  6. We take a savarin mold and smear it with butter.

  7. Fill it halfway with the dough and leave it again in a warm place so that the dough rises completely.

  8. We can now put it in the oven at about 180 degrees for about 40 minutes.

  9. Let cool before unmolding.

  10. Meanwhile we prepare the syrup by simmering the water, sugar, liquor and cinnamon.

  11. When the syrup begins to boil, remove the foam and cook for another five minutes.

  12. Let it warm a little and soak the savarín well. We fill the gap to our liking.

Image: Delectabledesserts


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