Daring Bakers: Savarin

Savarin–to be quite honest, I had no idea what that even was until the DB challenge came out. It’s pretty simple: yeast cake soaked in syrup and garnished as desired. Weird. But, as it turns out, tasty! I can’t say I’m totally won over to this as a favorite dessert, but it makes a fun change.

SavarinI followed the cake/bread (it’s not sweet on its own) recipe as required but decided that for the syrup and filling I’d go with simple and, from what I can tell, classic. Simple syrup with kirsche to soak, and sliced fresh strawberries to fill. It turned out quite nice and I think will be even better tomorrow when the flavors have had time to meld.
Syrup:
Boil 2 cups of sugar with 1 cup of water and a few slices of lemon zest. Remove zest, pour half of the syrup over the savarin, pour 1/2 cup of kirsche over, then pour on the remaining syrup.
Let soak in, then turn onto a plate and garnish with strawberries.

Blog-checking lines: Natalia of Gatti Fili e Farina challenges 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!

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