563. Savarin

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Perhaps such a name was given to this cake in honor of Brillat-Savarin.94 Let us therefore content ourselves with calling it by its French name, and with recommending it, for its flavor and elegant shape. To obtain the typical shape of a Savarin you need a round mold that holds twice the amount of the mixture you shall put into it.