Savarin

A savarin is a cake related to the baba au rhum that is served as a dessert or with coffee. The dessert was named after a Parisian pastry chef named Julien, who experimented with the Alsatian baba au rhum around 1840, in honor of the French judge, writer, gourmet and gastronomy critic Jean Anthelme Brillat-Savarin . Julien used the same mixture for his Savarin as for the Baba, but left out the dried fruit and soaked it with a "secret" syrup.

The recipes for the Savarin vary from region to region. Characteristic of a Savarin is the ring-shaped shape and the soaking of the cake with alcoholic liquid or syrup . The dough is a very soft, egg-rich yeast or sand cake dough . The Savarin is often soaked in rum and glazed , the opening is often filled with fresh fruit and usually served with whipped cream.

But there is also the variant without a hole in the middle, a sliced Mazarin that is coated with cream.

Individual evidence

^ ^A ^b ^c Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 720 ( google.de [accessed on May 31, 2019]).
^ ^A ^b Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training to become a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 207 ( google.de [accessed on May 31, 2019]).

[:0-1] A ^b ^c Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 720 ( google.de [accessed on May 31, 2019]).

[:1-2] A ^b Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training to become a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 207 ( google.de [accessed on May 31, 2019]).