French cake "Savarin"
4 servings
45 minutes
The French cake 'Savarin' is a true embodiment of the elegance of French pastry tradition. Its history dates back to the 18th century when it was created in honor of the outstanding gastronome Jean Anthelme Brillat-Savarin. This cake is characterized by its delicate texture and lightness, while its exquisite soaking with citrus notes adds a special freshness and aroma. The light tartness of lemon and the sweetness of fruits harmoniously combine with the softness of the dough, creating a perfect flavor balance. Savarin is served with whipped cream and fresh fruits, making it not only a delightful dessert but also a true decoration for the festive table. Tasting this cake is a genuine pleasure wrapped in the traditions of French cuisine and its unmatched charm.
1
Beat the eggs with sugar (120 g) until a strong foam forms.
- Chicken egg: 2 pieces
- Sugar: 150 g
2
Add softened butter and flour mixed with baking powder.
- Butter: 25 g
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
3
We mix everything with a mixer and gradually pour in the milk.
- Milk: 50 ml
4
Pour the prepared dough into a muffin baking pan with a hole. If necessary, grease the pan with oil and dust with semolina or flour. Bake in a preheated oven at 175°C for 30 minutes.
5
Remove the baked cake from the mold and let it cool a bit.
6
We flip it over and place it back in the mold with the design facing up.
7
We make the syrup. Combine water with sugar (30 g) and bring to a boil. Add the zest and juice of half a lemon.
- Water: 75 ml
- Sugar: 150 g
- Lemon juice: 1 tablespoon
8
Pour the soak over the cake and let it cool and absorb the liquid.
9
We whip the cream with powdered sugar.
- Cream 30% fat: 50 g
- Icing sugar: 2 tablespoons
10
Place the cake on a plate, fill the center with fruits (a combination to your taste) and whipped cream.
- Oranges: 0.5 piece
- Kiwi: 1 piece
- Pineapple: 50 g
- Cranberry: 5 piece
