in France

Savarin

updated

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Ingredients for 1 servings:

  • 350 g flour
  • 350 g sugar
  • 350 g butter
  • 7 eggs
  • 3 packets of vanilla sugar
  • ½ pack of baking powder
  • Apricot jam
  • 150 g sugar
  • 250 ml rum
  • whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

soaked in rum

Cream the butter with sugar, vanilla sugar, and eggs until fluffy, then add the flour and baking powder. Transfer to a savarin dish and bake at 180 degrees Celsius for about 70 minutes. Remove from the dish and let cool slightly. Meanwhile, prepare the rum mixture: Boil 250 ml of water with 250 ml of 54% rum and 150 g of sugar. Return the cake to the dish and soak in half of the hot rum mixture. Let stand for about 30 minutes, then remove from the dish and place on a cake plate. Soak in the remaining, reheated rum mixture. Cover tightly with foil and let stand at least overnight. Spread with hot apricot jam and serve with cream and, if desired, rum pot or similar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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