Rum-Soaked Savarin

Savarin Aurhum

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

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.