Gateau Savarin

Ingredients

• three ounces of flour
• half a cake of yeast
• two sherry-glasses of lukewarm milk
• twelve ounces of flour
• seven ounces of butter
• a pinch of salt
• an ounce of sugar
• seven eggs
• four ounces of sugar
• a glass of water
• a tablespoonful of anisette
• two tablespoonfuls of rum
• one of curaçao

Method

1. 1

   Mix flour, yeast, and lukewarm milk to form a soft paste.

2. 2

   Once risen, add remaining flour, butter, salt, sugar, and eggs.

3. 3

   Beat until mixture no longer sticks to the bowl.

4. 4

   Add citron and let rise for two hours.

5. 5

   Butter a mold, sprinkle with almonds, fill halfway, and let rise again.

6. 6

   Bake until a knife comes out dry.

7. 7

   Prepare syrup with sugar, water, anisette, rum, and curaçao, and pour over the cake until absorbed.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 89. The excerpt below is the record exactly as published.

Gateau Savarin. Put three ounces of flour in a bowl, with half a cake of yeast, adding about two sherry-glasses of lukewarm milk, so as to form a soft paste, to which, when risen double its height, add twelve ounces of flour, seven ounces of butter (a little warm), a pinch of salt, an ounce of sugar, and seven eggs. Beat up your mixture well with a wooden spoon, and, while beating, add, one by one, four eggs. When the mixture no longer sticks to the bowl, you have beaten it enough ; then add to it half an ounce of citron cut in very small pieces, and put it in rather a warm place for about two hours. Butter a tin mold, which sprinkle with a few chopped almonds, fill the mold one half with your mixture, and let it rise half as much again ; then send to a moderate oven, slip the point of a knife into the cake, and, if it comes out dry, it is suf- ficiently done. Turn it out of your mold ; put four ounces of sugar, with a glass of water, in a saucepan on the fire, boil five minutes, add a tablespoonful of DESSERTS AND CAKES. 195 anisette, two tablespoonfuls of rum, and one of cura- 90a

Cook this with the app: pantry check, scaling, and the assistant.