It’s the 4th of June and I’m featuring the third berry recipe of the month. Not that I’m complaining. I’d never heard of this week’s Tuesdays with Dorie selection, named for a French gastonome. Savarin is a baba cake drenched in a sugar syrup and garnished with a berry compote. Sounds good, doesn’t it? It’s a typical yeast baba dough, but without the usual raisins…and baked in a ring mold. The center was filled with whipped cream, then gently warmed raspberries, blueberries, blackberries and/or sliced strawberries. Poire eau de vie was drizzled over the saturated cake for the finishing touch.
This dough was more like a batter…the first rise taking only 20 minutes and the second just 30. When spooning into the baking pan, the elasticity from the yeast and gluten interaction was quite evident. The cake was baked, cooled, and then the soaking process began…followed by plating and liquoring up with the pear-flavored liqueur. My first attempt with a traditional ring mold would not flip out of the pan…so I took a bite of the piece glued to the bottom of the pan. I was concerned about the lack of salt in the batter, and the sample confirmed my fears. Bland and tasteless. So I remade the cake the next morning, adding a half teaspoon of salt….and crossed my fingers that the sugar syrup and booze would add the sweetness and flavor it sorely needed.
Drum roll….Bill responded “muy tastio” in his best Spanglish, and even Nick declared it “decent” as he shoveled in his slice. Personally, I would prefer using this technique on a pound cake versus the bread-like baba cake. But having a positive review from the hubby was such a rarity when it comes to Dorie’s recipes that I considered this a whopping success.