Savarin Cake.— By many cooks this Cake is confounded with
the Baba Cake, but there is no other reason for associating
the two beyond that it is just possible Brillat- Savarin, from
whom the Cake derives its name, being acquainted with the
Baba, sought to convert this knowledge to his own credit, an
act that should have been unworthy of the great “ philosopher
of taste.” (1) Rub fib. of butter into lib. of flour, then mix
in 4 table-spoonfuls of sugar, four well-beaten eggs, and
sufficient warm milk to make a dough. Knead it well’ then
mix in Jib. of leaven. Blanch and chop very fine 2oz. of
sweet almonds, butter the interior of a Cake-mould, and
strew the chopped almonds over it, put in the Cake mixture,
and set it in a warm place to rise. When well risen, put
the Cake in the oven and bake it. Put J pint of water in
a saucepan with Jib. of sugar, and boil it until reduced to
two -thirds its original quantity, then pour in 2 wineglassfuls
of rum✪ Savarin Cake, boil it up, and take it off the fire. TVlien cooked,
turn the Cake out of the mould on to a dish, and pour the
sauce oyer it. The Cake may be served either hot or cold.
(2) Dissolve Joz. of German dried yeast in a basin with
1 gill of lukewarm cream. Add 4oz. of sifted flour, knead
well for two minutes, and set in a warm place for five minutes.
Sift into another vessel 6oz. of flour. Make a hollow in the
centre and pour into it 2oz. of powdered sugar, four eggs
Sauces, &c., referred to, see under their special heads.
254
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Cakes — continued.
1 gill of lukewarm milk, and 1 saltspoonful of salt. Knead
these well for two minutes, but do not mix in the flour. Add
3oz. of melted butter and t gill of curaijoa (or any other
liqueur desired), then knead in the flour with the other ingre-
dients, adding the yeast dough previously laid aside, and
mix with the hands, briskly beating the whole in contrary
directions for twenty minutes without ceasing. Cover with a
cloth and set in a warm closet to rise to double its original
bulk, which will take about half-an-hour. Butter a crown-
shaped mould holding about 3 pints. When ready, take 2oz.
of blanched almonds, minced fine, add them to the dough,
and beat well for two minutes longer. Then with a spoon
drop the paste into the mould, this not being qirite filled to
the top. Set aside again in the warm closet until the paste
rises to the edge; then place in a moderately brisk oven
for twenty-five minutes. Should the oven be slow, thirty-
five minutes will be necessary. To ascertain whether the
Cake is baked, thrust the point of a larding-needle into the
centre, and should any dough adhere to it the Cake must be
left in five minutes longer. When done, turn it out on a
plain wire grating, and glaze with a syrup made as follows :
Put into a sugar-pan loz. of granulated sugar with 1 table-
spoonful of cold water, and let it come to the boil ; remove,
and add immediately 1 table-spoonful of curafoa, mixing well
together. Glaze the Cake with this, then let it cool. Place
a folded napkin on a dessert-dish, dress the Cake nicely on
top, and serve.
Page 33 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Savarin Cake.— By many cooks this Cake is confounded with the Baba Cake, but there is no other reason for associating the two beyond that it is just possible Brillat- Savarin, from whom the Cake derives its name, being acquainted with the Baba, sought to convert this knowledge to his own credit, an act that should have been unworthy of the great “ philosopher of taste.” (1) Rub fib. of butter into lib. of flour, then mix in 4 table-spoonfuls of sugar, four well-beaten eggs, and sufficient warm milk to make a dough. Knead it well; then mix in Jib. of leaven. Blanch and chop very fine 2oz. of sweet almonds, butter the interior of a Cake-mould, and strew the chopped almonds over it, put in the Cake mixture, and set it in a warm place to rise. When well risen, put the Cake in the oven and bake it. Put J pint of water in a saucepan with Jib. of sugar, and boil it until reduced to two -thirds its original quantity, then pour in 2 wineglassfuls of rum, boil it up, and take it off the fire. TVlien cooked, turn the Cake out of the mould on to a dish, and pour the sauce oyer it. The Cake may be served either hot or cold.
(2) Dissolve Joz. of German dried yeast in a basin with 1 gill of lukewarm cream. Add 4oz. of sifted flour, knead well for two minutes, and set in a warm place for five minutes. Sift into another vessel 6oz. of flour. Make a hollow in the centre and pour into it 2oz. of powdered sugar, four eggs
Sauces, &c., referred to, see under their special heads.
Cakes — continued.
1 gill of lukewarm milk, and 1 saltspoonful of salt. Knead these well for two minutes, but do not mix in the flour. Add 3oz. of melted butter and t gill of curaijoa (or any other liqueur desired), then knead in the flour with the other ingredients, adding the yeast dough previously laid aside, and mix with the hands, briskly beating the whole in contrary directions for twenty minutes without ceasing. Cover with a cloth and set in a warm closet to rise to double its original bulk, which will take about half-an-hour. Butter a crownshaped mould holding about 3 pints. When ready, take 2oz. of blanched almonds, minced fine, add them to the dough, and beat well for two minutes longer. Then with a spoon drop the paste into the mould, this not being quite filled to the top. Set aside again in the warm closet until the paste rises to the edge; then place in a moderately brisk oven for twenty-five minutes. Should the oven be slow, thirtyfive minutes will be necessary. To ascertain whether the Cake is baked, thrust the point of a larding-needle into the centre, and should any dough adhere to it the Cake must be left in five minutes longer. When done, turn it out on a plain wire grating, and glaze with a syrup made as follows : Put into a sugar-pan loz. of granulated sugar with 1 tablespoonful of cold water, and let it come to the boil ; remove, and add immediately 1 table-spoonful of curafoa, mixing well together. Glaze the Cake with this, then let it cool. Place a folded napkin on a dessert-dish, dress the Cake nicely on top, and serve.
Records on this page
Savarin CakeSavarin Cake