| Savarin Cake | ||||
| Makes 1 cake | ||||
| Cake | Syrup | |||
| 1/3 cup | water | 1/2 cup | water | |
| 2 tbls | heavy whipping cream | 3/4 cup | sugar | |
| 1 tbls | sugar | 1 tbls | vanilla extract | |
| 2 pkgs | active dry yeast (or 4 1/2 tsp) | ________ | ||
| ________ | 1 cup | dessert wine, like a Moscato | ||
| 1 1/2 cups | bread flour | 1/4 cup | triple sec | |
| 1/4 cup | sugar | |||
| 2 | eggs, at room temperature | Topping | ||
| 1 tbls | grated orange zest (just grate one whole orange) | 1 cup | whipped cream | |
| 1 tsp | salt | some fancy berries and mint leaves for garnish | ||
| 1 stick | butter, sliced, softened | |||
| Cake | ||||
 Preheat the oven to 350°.In a measuring cup, add the water. Heat in the microwave for 20 seconds. Add the cream, sugar, and yeast. Stir and place in a warm place for about 10 minutes to bloom. Allow it to get foamy; it will take about 10 minutes. In a mixer equipped with a beater, add the yeast mixture, flour and sugar. Mix at medium for 1 minute. Add the eggs one at a time mixing to incorporate. Then mix on high for 2 minutes. Stop and scrape down the bowl. Add the orange zest and salt. Mix on medium and gradually add slices of the butter while mixing. Mix on high for about 3 minutes to make a stretchy, tacky batter. Generously butter and flour an 8-inch ring mold (or spray it with Baker’s Joy). Pour the batter into the mold and smooth the top with a spatula. Don't worry, it will not fill the entire cake pan. Set it in a warm place, cover it with a towel, and let it rise for about 1 hour. Bake at 350° for about 30 minutes until the top is golden brown and a cake tester comes out clean. Cool the cake in the pan for about 30 minutes (put it in the freezer for a while if you need to cool it quicker). While it's cooling, make the syrup. |
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| Syrup | ||||
 Put the water, sugar, and vanilla in a sauce
pan. Bring the mixture to a simmer stirring to dissolve the sugar.
Remove the pan from the heat and add the wine and triple sec. If the
cake is somewhat cool by now, pour the syrup right into the cake mold
over the cake. It won't all soak in right away; the cake may float
around a little, but that’s ok. Cover the pan and leave it in the
refrigerator for at least an hour, preferably overnight.When ready to serve, flip the cake onto a lipped serving platter. Spoon some whipped cream into the middle of the ring, and garnish it with some pretty fruit and a few mint leaves. |
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