Savoring the Sweetness: Exploring the Delectable World of Savarin Cakes

Savoring the Sweetness: Exploring the Delectable World of Savarin Cakes

TWD: Savarin, strawberry filled & gluten free

I love the story behind this.  The savarin evolved from the baba.  The baba was the creation of a Polish  King exiled in France.  He did not like the cakes he found so he made his own and soaked it in rum for good measure.  Why settle for less?

Making this Gluten Free was a challenge.  I do not like to over complicate ingredients, but that is what is often done to get wheat free flours to rise.  My first try was like a failed souffle, so I had to rethink it all together for my second try.  What ended up doing was using a recipe a knew would be a good sponge, rather than a yeast-ed creation.  The result is a melt in your mouth confection.

 TWD: Savarin, strawberry filled & gluten free

For the cake:

Combine eggs and apple cider vinegar.  Fold in Vanilla Mix.  Butter a savarin or bunt pan and spread dough into it.  Bake at 350° for 30 minutes.  Remove from the oven and pour strawberry liqueur over the cake while it is still in the pan.  Allow to cool.

For the fruit;

Lightly saute strawberries in liqueur for 10 minutes.  Take off the heat and cool.

TWD: Savarin, strawberry filled & gluten free

Transfer savarin to a serving plate and fill the center with whipped cream.  Top with berries.  Serve immediately.

We Love to Share -

Click here to try our Seasonal Sample

Shipped Directly to You, Free of Charge

 

Shop Our Collections

Back to blog

Leave a comment

We Love to Share!

Try our Monthly Sample

Shipped Directly to You, Free of Charge