Daring Baker’s April Challenge: Savarin

27 Apr

This post is my first official entry for the Daring Baker’s challenge! Well there was a lot of confusion about deadlines and joining dates and I finally managed to get into the rhythm of things this month 🙂

Natalia of Gatti Fili e Farina challenged us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! Well, this was also my first rendezvous with baking a yeast based cake and the I am pretty pleased with the experience.

Savarin

Savarins are usually made in ring moulds but they can also be baked in bundt pans. I was very particular about following Natalia’s recipe to the hilt, so I am going to post it in her words.

INGREDIENTS (Serves 10-12 people)

Cake

  • 2 1/2 cups all-purpose flour
  • 2 tbsp water, lukewarm
  • 6 eggs, at room temperature
  • 1 1/2 tsp instant yeast (1/2 satchel)
  • 4 tsp sugar
  • 2/3 stick butter, at room temperature
  • 1 tbsp orange and lemon zest (optional)
  • 1 tsp salt
  • butter/oil for greasing

Syrup

  • 2 cups water
  • 1 1/2-2 cups sugar
  • Juice from 4-5 lemons

Cake: Sponge
In a small bowl mix 2 tablespoons lukewarm water, 3 tablespoons flour and the yeast , cover with cling film and let rise 60 minutes

Cake: Dough
After 30 minutes put the egg whites in the bowl and whip for a couple of minutes using a wire whisk, add flour in parts until you have a soft dough that sticks to the bowl (about 2 cups) and work until it comes together , cover with cling film and let rest 30 min. Add the sponge to the bowl along with a tablespoon of flour and start mixing. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour. Keep whisking and add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later, mix the dough until is elastic and makes threads.

Add the butter and as soon as the butter is adsorbed add the last tablespoon of flour. Keep on mixing till the dough passes the window pane test. Keep on mixing till the dough passes the window pane test. Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours. Meanwhile, grease up the cake mould, dough scraper and the work surface and fold with the Dough Package Fold two or three times around. Cover the dough with a cling foil and let it rest for 15 minutes.

DSCN2852

Turn the dough upside down and with the help of your buttered dough scraper shape your dough in a rounded bun. Make a hole in the center with your thumb and put it in the baking pan. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour.

Pre-heat the oven to 340 degree fahrenheit and bake the Savarin for about 40 minutes until the top is golden brown. The dough will rise while baking as well, so make sure that you use a  mould of diameter 11 inches for this recipe. When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan.

Syrup

Combine water, sugar and lemon juice and boil it for 5 minutes. Remove from stove and let it cool.

To make sure that the cake was well soaked, I soaked it in the baking mould itself, adding ladles of syrup on the cake, till the syrup reaches the rim of the mould. Refrigerate overnight. When, I took the cake out of the mould the next day, it had soaked up all the syrup 🙂

The center of the cake is usually filled with pastry cream and fruits, but lazy as I am, I decided to go for whipped cream and added raspberries as well. However, since the cake tasted good even with whipped cream, I have decided that I will prepare pastry cream next time I bake savarins 🙂

Savarin

Last, but not the least, cut off a slice with some cream and raspberries and sit back and enjoy your slice of pure joy and bliss!!

Hope you like my version of the famous savarin!!

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15 Responses to “Daring Baker’s April Challenge: Savarin”

  1. marilyne_k April 27, 2013 at 12:20 pm #

    Welcome to the Daring Baker! Your Savarin looks delicious, great job on the challenge 🙂

  2. myninjanaan April 27, 2013 at 12:44 pm #

    Yayyy welcome to Daring Bakers! You sure got quite the challenge for a first time, lol! This looks gorgeous! I made the Savarins in smaller molds, so that I got 12 individual portions. Everything was going good, until the soaking came into play. I could not for the life of me get my little cakes to soak properly. After soaking for a day, they were still dry as cardboard 😦 I just threw them out and then didn’t have the energy or time to try it again.

    • bakingfever April 27, 2013 at 6:40 pm #

      Thanks a lot 🙂 Yes, it was a good first challenge. Its sad to hear about your bakes, but I understand. These take a lot of accuracy, energy and strength to bake. But, I hope I will see you with May’s DB challenge soon 🙂

  3. Amrita April 27, 2013 at 12:54 pm #

    Welcome to the amazing world of Awesome Bakes!! Loved your version, I so wish we had Rasberries here..

    • bakingfever April 27, 2013 at 6:36 pm #

      Thanks a lot Amrita!! and I wish we had good juicy mangoes here 🙂 I loved what you did with your savarins as well!!

  4. Aisha April 27, 2013 at 2:17 pm #

    It looks great!!

  5. Sinnesfreuden April 27, 2013 at 6:57 pm #

    Great job! And welcome to the daring bakers. I really enjoy these challenges.

    • bakingfever April 27, 2013 at 8:38 pm #

      Thank you 😊!! Words of encouragement is all that I need 😊

  6. pizzarossa April 28, 2013 at 1:53 pm #

    Welcome to the daring Bakers! Your savarin looks wonderful – such a soft and delicate crumb! 🙂

  7. Korena in the Kitchen April 30, 2013 at 2:23 am #

    Welcome to the Daring Bakers! Great job on your Savarin – it looks fantastic!

  8. sandie May 9, 2013 at 5:24 pm #

    Welcome to the DB’s! great job on your first challenge

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