Rum savarin recipe (savarin au rhum)
- Cuisine: French
- Serves 6-8
The gateau savarin, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You need a 20cm buttered ring tin and a piping bag without a nozzle.
Ingredients7-10g sachet of dry yeast
50ml warm milk
200g plain flour, sifted
3 large eggs
90g unsalted butter, slightly softened
1½ cups sugar
2 cups water
Zest of 1 lemon
¼ cup rum
1½ cups whipped cream
PreparationDissolve the yeast in the warm milk.
In an electric mixer fitted with a beating attachment, place the flour, yeast and eggs and mix for about 2 minutes until the mixture is elastic. If you do not have a mixer, beat it with a wooden spoon. Cover with a cloth and allow to rise for about 1 hour.
Add the softened butter and 1 tablespoon of sugar to the risen dough and beat thoroughly with a wooden spoon. Place the mixture in a piping bag and pipe into the prepared tin, tapping the tin lightly to eliminate any air bubbles. Leave to rise uncovered for 30 minutes in a warm place, then bake in an oven preheated to 200°C for 25 minutes.
Bring the water, remaining sugar and lemon zest to the boil and cook for 5 minutes.
When the cake is cooked, remove the cake from oven and wait about 3 minutes before turning it out onto a dish.
Stir the rum into the sugar syrup and pour this over the cake. Allow the cake to absorb the syrup.
Serve the cake garnished with whipped cream and raspberries.
If you enjoyed this Rum savarin recipe (savarin au rhum) then browse more French recipes, cake recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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