Savarin Cake

Ingredients

• 1 pint of water
• Jib. of sugar
• 2 wineglassfuls of rum
• Joz. of German dried yeast
• 1 gill of lukewarm cream
• 4oz. of sifted flour
• 6oz. of flour
• 2oz. of powdered sugar
• four eggs
• 1 gill of lukewarm milk
• 1 saltspoonful of salt
• 3oz. of melted butter
• t gill of curaçao
• 2oz. of blanched almonds
• 1 tablespoonful of granulated sugar
• 1 tablespoonful of cold water
• 1 tablespoonful of curaçao
• 5oz. of granulated sugar
• ^ gill of kirsch
• 4oz. of candied cherries

Method

1. 1

   Dissolve yeast in lukewarm cream.

2. 2

   Add sifted flour, powdered sugar, eggs, milk, and salt.

3. 3

   Knead, then add melted butter and curaçao.

4. 4

   Mix in yeast dough, beat for 20 minutes, cover, and let rise.

5. 5

   Add minced almonds, drop into a buttered mould, let rise again, and bake for 25-35 minutes.

6. 6

   Glaze with syrup made from sugar and water, mixed with curaçao.

7. 7

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 33. The excerpt below is the record exactly as published.

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. 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. (3) Hot. — Prepare a Cake as above, and when turned out of the mould place it on a wire grating, but do not glaze it. Pour into a saucepan 1 pint of cold water with 5oz. of granu- lated sugar, and let it boil for five minutes. Take it off, and add immediately ^ gill of kirsch, mixing it in well. Place the grating with the savarin in a vessel, take hold of the handle of the pan, and drop the syrup carefully over the top; lift up the grating and Cake. Keturn the syrup remaining in the vessel to the pan, and boil again ; return the grating and Cake to the vessel, and pour over the remaining syrup. Then, lifting the grating on one side, slide the Cake carefully on to a dessert-dish. Put into a saucepan 4oz. of candied cherries with $ gill of kirsch, stir it slightly until it comes to the boil, and decorate the top of the Cake with it, then serve. Savarin Cake a l’Anglaise. — Prepare a Cake as above ; when turned out, place it on a wire grating, but do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one with apricot marma- lade, and arrang'e the other half on top as carefully as possible, so that the Cake has its original form. Have a dessert-dish with a folded napkin, dress the Cake on it, and serve with a saucebowl of whipped cream. Savoury Cake. — Beat four eggs

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