Name: Rum-Soaked Savarin (Savarin Aurhum)
Yield: Serves 16
Cuisine: France
Ingredients: 7 tablespoons (100 g) unsalted butter, melted; 2 cups plus 2 tablespoons (300 g) all-purpose flour; 6 tablespoons warm (90°F to 115°F) water; ¼ cup sliced almonds and/or candied fruit and violets, for decoration; ¼ cup (50 g) sugar; 2 packages active dry yeast or 1 ounce fresh yeast; Apricot Glaze; 2 tablespoons butter, melted, for mold; 4 eggs; ¾ cup dark rum; 1 teaspoon pure vanilla extract; 4 cups Light Sugar Syrup

Preparation info

Serves
16

Difficulty
Medium

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THE YEAST DOUGH that is used to make this delicious rum-soaked cake is the same that is used for baba au rhum. Babas are baked in small metal cups or baba molds, while a savarin is baked in a ring-shaped savarin mold. Once risen, baked, and unmolded, babas or savarins are soaked with rum and a hot sugar syrup. Finally, they are glazed with hot apricot jam and decorated with sliced almonds and candied fruits.

Those who have tasted a savarin will find my recipe far less sweet.