Savarin Cake – a delicious recipe with active dry yeast, water, butter, eggs, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve yeast in warm water in 3-quart bowl.
2
Stir in butter, eggs, 2 tablespoons sugar, salt and 1 cup of the flour and beat until smooth.
3
Stir in remaining flour until smooth. Beat 25 strokes.
4
Spread batter evenly in well-greased 8-cup savarin mold or 10-inch tube pan.
5
Cover; let rise in warm place until almost double, 50 to 60 minutes.
6
Heat oven to 375 degrees F.
7
Bake until golden brown, 25 to 30 minutes. Cover with foil if top is browning too quickly.
8
Cool in mold 10 minutes. Remove from mold; cool slightly on wire rack.
9
Prepare Savarin Syrup.
10
Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed.
725
kcal
Calories
45
g
Fat
62
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package active dry yeast, 1/2 cup warm water, 3/4 cup butter softened, 4 eggs beaten, and more.
Yes, Savarin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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