Savarin is an elegant and decadent dessert that originated in the world of French pastry. This luxurious cake is characterized by its light and airy texture, soaked in a flavorful syrup, and often adorned with whipped cream and chopped almonds. The history of Savarin is closely intertwined with the development of yeast-based pastries and the art of creating intricate and delightful desserts. Named after the French author Brillat-Savarin, this dessert embodies a blend of rich flavors, artistic presentation, and a touch of indulgence.

The creation of Savarin is attributed to the renowned French chef Auguste Julien Julien, who was inspired by the works of Brillat-Savarin, a prominent 18th-century gastronome. This delightful dessert was designed to pay homage to Brillat-Savarin’s culinary contributions and love for exquisite flavors.

Savarin belongs to a category of desserts known as “baba” or “babka” cakes, which have their origins in Eastern European baking traditions. The recipe was refined in France, where it evolved to become the sophisticated and luxurious treat known as Savarin.

INGREDIENTS

For the Cake:

• 1 yeast cake
• 4 tablespoonfuls sugar
• 1/2 cupful Crisco (shortening)
• 5 tablespoonfuls lukewarm water
• 2 cupfuls flour
• 1/2 teaspoonful salt
• 3 eggs
• 2 tablespoonfuls chopped almonds
• 1 cupful whipped cream

For the Syrup:

• 3/4 lb. lump sugar
• 3 cupfuls water
• 3 tablespoonfuls lemon juice

INSTRUCTIONS

For the Cake:

1. Preparing Yeast Mixture:
   • Crumble the yeast cake into a cup and add 1 tablespoonful of sugar, 1 tablespoonful of flour, and lukewarm water. Allow this mixture to rise for about ten minutes.
2. Mixing Dry Ingredients:
   • In a separate bowl, combine 2 cupfuls of flour and 1/2 teaspoonful of salt.
3. Creating Batter:
   • To the flour mixture, add the yeast mixture, the remainder of the sugar, 2 tablespoonfuls of chopped almonds, eggs (well beaten), and the melted and cooled 1/2 cupful of Crisco. Stir the mixture vigorously for about ten minutes using a wooden spoon until well combined and smooth.
4. Filling the Mold:
   • Grease a tube mold with Crisco and transfer the batter into it.
5. First Rising:
   • Allow the batter to rise until it doubles in size. This will take some time, so be patient.
6. Baking Process:
   • Preheat your oven to a quick oven temperature.
   • Bake the Savarin in the preheated oven for approximately forty-five minutes or until it turns golden brown and a toothpick inserted comes out clean.
7. Adding Almonds:
   • While the cake is still warm, sprinkle the top of the Savarin with shredded almonds for added texture and visual appeal.

For the Syrup:

1. Creating Syrup Base:
   • In a pot, combine 3/4 lb. of lump sugar and 3 cupfuls of water.
2. Boiling Syrup:
   • Boil the sugar and water mixture for almost forty-five minutes until it thickens and develops a syrupy consistency.
3. Adding Flavor:
   • Once the syrup is ready, add 3 tablespoonfuls of lemon juice to infuse a tangy and zesty flavor.
4. Syrup Soaking:
   • Pour the syrup over the baked and cooled Savarin, allowing it to soak in and impart its sweetness.
5. Serving:
   • Serve the Savarin with a generous dollop of whipped cream in the center, creating a contrast between the moist cake and the airy cream.

In summary, Savarin encapsulates the essence of French dessert artistry, combining yeast-based baking with rich flavors and indulgent toppings. This dessert pays homage to the culinary heritage of Brillat-Savarin and reflects the intricate craftsmanship of French pastry chefs. With its delicate crumb, luxurious syrup, and decadent cream, Savarin is a celebration of taste, tradition, and elegance.