Savarin

A close relative of the rum baba, the gâteau Savarin was invented by the Parisian pâtissier Auguste Julien in 1845 in honor of the great gastronome Jean Anthelme Brillat-Savarin. By the early twentieth century, the cake was popular in England, and John Kirkland gives several versions in his multivolume work, The Modern Baker, Confectioner and Caterer, published in London between 1907 and 1909.