Alison M.: "This dessert was lovely, fresh and moist! I used…" Read More
14Ingredients
1170Calories
105Minutes

Thought to have originated in Poland, savarin is a rich, yeasted cake, that's usually soaked in rum or kirsch and finished with a dollop of whipped cream. In this case, the cake is soaked in alcohol-spiked lemon syrup before it's removed from its mold and garnished with marmalade and fruit slices. The southern Italian liqueur, limoncello, would certainly work well here.

Ingredients

  • 250 grams flour
  • 125 grams butter
  • 60 milliliters milk
  • 25 grams granulated sugar
  • 12 grams yeast (brewer’s)
  • 5 grams salt
  • 3 egg yolks
  • butter
  • flour
  • 200 grams granulated sugar
  • 125 milliliters alcohol
  • 2 lemons
  • 400 grams heavy cream (whipped and sweetened with powdered sugar)
  • marmalade (Lemon)

Directions

  1. To prepare the syrup (a few days before making the savarin), bring 1/4 liter of water to a boil with the sugar and the peel of 2 lemons until it thickens into a syrup.
  2. Allow the syrup to cool completely, add the alcohol and allow it to infuse.
  3. To prepare the savarin, dissolve the yeast in the warm milk with the sugar and the salt.
  4. Place the flour in the mixer bowl with the egg yolks, the softened butter, and the warm milk.
  5. Add the hook attachment to the mixer and turn it on, kneading until the dough is uniform and elastic.
  6. Let the dough rise for approximately 1 hour in a warm area.
  7. Place the dough on a work surface, punch it down and knead briefly.
  8. Place the dough in the savarin pan which has previously been buttered and floured.
  9. Allow the dough to rise again until it almost completely fills the pan.
  10. Preheat the oven to 190C.
  11. Bake the savarin for approximately 40 minutes.
  12. Remove the cake from the pan and place it on a wire rack.
  13. Let it rest for approximately 10 minutes. While still hot, soak it for a few minutes in the filtered syrup.
  14. Remove the cake from the syrup container, brush it and garnish it on a serving platter with lemon marmalade and citrus fruit slices.
  15. Fill the center with sweet whipped cream and serve.
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NutritionView more

1170Calories
Sodium32%DV770mg
Fat112%DV73g
Protein27%DV14g
Carbs40%DV121g
Fiber24%DV6g

PER SERVING *

Calories1170Calories from Fat660
% DAILY VALUE*
Total Fat73g112%
Saturated Fat44g220%
Trans Fat
Cholesterol380mg127%
Sodium770mg32%
Potassium320mg9%
Protein14g27%
Calories from Fat660
% DAILY VALUE*
Total Carbohydrate121g40%
Dietary Fiber6g24%
Sugars57g114%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Alison M. 1 Jun 2015
This dessert was lovely, fresh and moist! I used limoncello for the alcohol to marry up with the other lemony ingredients but orange liquor would work well too. I garnished with lemon slices - We love lemon - then filled the center with whipped cream as suggested!