1197. Savarin Cakes. — Dissolve two drachms of compressed yeast in
a gill of lukewarm cream. Add four ounces of sifted flour, knead well
for two minutes, and set in a warm place for five minutes. Sift into
another vessel six ounces of flour. Make a hollow in the centre, and
pour into it two ounces of powdered sugar, four eggs, a gill of lukewarm
milk, and a saltspoonful of salt. Knead these well for two minutes, but
do not mix in the flour. Add three ounces of melted butter and half a
gill of cura^oa (or any other liquor 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 a contrary direction for
twenty minutes without ceasing. Cover with a cloth, and set in a warm
closet to raise double, which will take about half an hour. Butter a
crown-shaped mold holding about three pints. When ready, take two
ounces of peeled almonds✪ Savarin Cakes (No. 1207), mince fine, and add them to the
dough, and beat well together for two minutes longer. Then with a
spoon drop the paste carefully into the mold ; this not being quite filled
to the top. Set aside again in the warm closet until the paste raises 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 be perfectly baked, thrust the point of a lard-
ing-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, round wire grate, and glaze it with
a firm glace a 1'eau made as follows : put into a sugar-pan one ounce of
granulated sugar, with one tablespoonful of cold water, and let it come to
a boil ; remove, and add immediately a tablespoonful of cura^oa, mixing
well together. Glaze the cake with this, then let cool. Place a folded
napkin on a dessert-dish, dress the cake nicely on top, and serve.
1198. Savarin Cake, hot. -Prepare a savarin cake exactly as for the
above (No. 1197), and when unmolded, place it on a wire grate, but do
not glaze it. Pour into a saucepan a pint of cold water with five ounces
of granulated sugar, and let boil for five minutes. Take it off, and add
immediately half a gill of kirsch✪ Savarin Cake, hot, mixing it in well. Place the grate with
the savarin in a vessel, take hold of the handle with the right hand, and
drop the syrup carefully all over the top; lift up the grate and cake. Re-
move the syrup remaining in the vessel into the pan, boil it again; return
the grate and cake to the vessel, and pour over the remaining syrup.
Then, lifting the grate on one side, glide the cake carefully onto a dessert-
dish. Put into a saucepan four ounces of candied cherries with half a gill
of kirsch. Stir it slightly until it comes to a boil and decorate the top of
the cake with it ; then serve.
D ESSEX rs.
345
The table
1889Page 287 · 2 recipe records on this page
Presented as published in 1889. 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
1197. Savarin Cakes. — Dissolve two drachms of compressed yeast in a gill of lukewarm cream. Add four ounces of sifted flour, knead well for two minutes, and set in a warm place for five minutes. Sift into another vessel six ounces of flour. Make a hollow in the centre, and pour into it two ounces of powdered sugar, four eggs, a gill of lukewarm milk, and a saltspoonful of salt. Knead these well for two minutes, but do not mix in the flour. Add three ounces of melted butter and half a gill of curaçoa (or any other liquor 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 a contrary direction for twenty minutes without ceasing. Cover with a cloth, and set in a warm closet to raise double, which will take about half an hour. Butter a crown-shaped mold holding about three pints. When ready, take two ounces of peeled almonds (No. 1207), mince fine, and add them to the dough, and beat well together for two minutes longer. Then with a spoon drop the paste carefully into the mold ; this not being quite filled to the top. Set aside again in the warm closet until the paste raises 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 be perfectly 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, round wire grate, and glaze it with a firm glace a 1'eau made as follows : put into a sugar-pan one ounce of granulated sugar, with one tablespoonful of cold water, and let it come to a boil ; remove, and add immediately a tablespoonful of curaçoa, mixing well together. Glaze the cake with this, then let cool. Place a folded napkin on a dessert-dish, dress the cake nicely on top, and serve.
1198. Savarin Cake, hot. -Prepare a savarin cake exactly as for the above (No. 1197), and when unmolded, place it on a wire grate, but do not glaze it. Pour into a saucepan a pint of cold water with five ounces of granulated sugar, and let boil for five minutes. Take it off, and add immediately half a gill of kirsch, mixing it in well. Place the grate with the savarin in a vessel, take hold of the handle with the right hand, and drop the syrup carefully all over the top; lift up the grate and cake. Remove the syrup remaining in the vessel into the pan, boil it again; return the grate and cake to the vessel, and pour over the remaining syrup. Then, lifting the grate on one side, glide the cake carefully onto a dessertdish. Put into a saucepan four ounces of candied cherries with half a gill of kirsch. Stir it slightly until it comes to a boil and decorate the top of the cake with it ; then serve.
D ESSEX rs.
Records on this page
Savarin CakesSavarin Cake, hot