Savarin
From Bread, cakes, and biscuits, 1902
For English style, add liqueur for flavoring.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 111. The excerpt below is the record exactly as published.
Savarin. — This is made in the same way as the baba, only omitting the spice and saffron, and using 2oz. of shred almonds instead of tho muscatels. In all these cakes it is well to remember that the eggs should be worked in two or three at a time, beating the paste well till it leaves the sides of the pan clear each time. Butter the mould, strewing it well with sugar and chopped almonds, and bake the cake for about an hour in a moderate oven. When baked, turn it out and let it cool off for fifteen minutes or so before dishing it, or pouring over it the syrup or liqueur that abroad always accompanies this cake. A few drops of essence of almonds are an addition, if added with the other ingredients. Abroad this cake, like the glace cake, the baba, &e., is mostly used as a sweet entremets, and is there served with a rich sauce, or syrup, poured x’ound it, and a garnish of fruit in syrup, or marinaded with liqueur, and sometimes, but more rarely, whipped and flavoured cream. Therefore, if wanted for use English fashion, dry, it would be well to add the liqueur as a flavouring as in the baba, making the syrup poured over the cake at the last stiff enough to form a kind of brittle glaze. Schnee Kuchen. — Beat Jib. of butter to a cream, then work into it carefully lib. of potato flour and loz. caster sugar. Beat the yolks and whites of two eggs till the former are light and the latter a stiff froth, work in the yolks into the mixture and then the whites, beating it all well, but lightly, for twenty minutes. Bake slowly. The cake should be snow-white, whence its name, and quite crisp. 174 BREAD. CAKES, AND BISCUITS. Spice Cake. — Dissolve a teaspoonful of carbonate of soda in a tablespoonful of boiling water, and stir it into a full gill of molasses, then add to this half a pint thick sour cream, about 6oz. brown sugar, and rather less than lib. of flour ; beat it all well together, then add a table- spoonful each of allspice and powdered cinnamon, and lib. of stoned, minced, and floured raisins. Bake one hour in a moderate oven. (American.) Strenzel Kuchen. — Make a sponge as for bread with ljlb. of flour, 2oz. yeast, half a pint lukewarm milk, and 4oz. each of sugar and butter. Let this rise for twenty minutes, then knead well, roll it out fairly thinly on a buttered baking sheet, prick it all over, brush it over with two-thirds of an ounce of liquefied butter, cover the top with “ strenzel,” again let it rise, and bake for half an hour in a hot oven. For the “ strenzel,” mix together rather more than 5£oz. flour, 3^oz. sugar
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