Savarin

Ingredients

• 1 pound sifted flour
• 4 ounces sugar
• ½ pound butter
• 8 eggs
• 1 ounce Vienna yeast
• ½ pint warm milk

Method

1. 1

   Mix 1 pound sifted flour, 4 ounces sugar, ½ pound butter, 8 eggs, and 1 ounce Vienna yeast.

2. 2

   Melt the yeast in ½ pint warm milk, and set to rise.

3. 3

   It is best to add only a little flour, then, when risen, the rest.

4. 4

   When light, add the eggs and sugar and butter melted, and stir till smooth with the rest of the flour.

5. 5

   Line a mould with butter and chopped almonds, and pour in the dough, ½ full.

6. 6

   When risen to the edge, bake in a moderate oven 1½ hours.

7. 7

   Before turning out, gash the top with a knife, pour over it a syrup of sugar and water boiled, and some rum, serve on a plate decked with raisins or candied fruit.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 56. The excerpt below is the record exactly as published.

SAVARIN. (Paris.) The Savarin and Baba are so much alike that the same recipe will do for both. They are familiar to all tourists, and very rich and light. Mix I pound sifted flour, 4 ounces sugar, J^ pound butter, 8 eggs, and i ounce Vienna yeast. Melt the yeast in ^ pint warm milk,

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