Savarin Cake With Vanilla-Grand Marnier Syrup Recipe

Name: Savarin Cake With Vanilla-Grand Marnier Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 1/3 cup water; 2 tablespoons cream; 2 1/4 teaspoons active dry yeast (1/4 ounce package); 1/4 cup sugar (1 3/4 ounces); 1 1/2 cups bread flour (7 1/4 ounces); 2 large eggs, at room temperature; 1/2 cup (1 stick) unsalted butter, softened; 1 teaspoon finely grated orange zest; Generous pinch fine salt; Cooking spray; Syrup:; 1/2 cups water; 3/4 cups sugar; 1 whole vanilla bean; 1 cup dessert wine, such as Muscat; 2 tablespoons to 1/4 cups Grand Marnier or other orange flavored liqueur; Garnish:; 3/4 cup heavy cream, whipped; Currants or berries

Servings: persons

Dough:
1/3 cup water
2 tablespoons cream
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup sugar (1 3/4 ounces)
1 1/2 cups bread flour (7 1/4 ounces)
2 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon finely grated orange zest
Generous pinch fine salt
Cooking spray
Syrup:
1/2 cups water
3/4 cups sugar
1 whole vanilla bean
1 cup dessert wine, such as Muscat
2 tablespoons to 1/4 cups Grand Marnier or other orange flavored liqueur
Garnish:
3/4 cup heavy cream, whipped
Currants or berries

1
Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
2
Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
3
Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
4
Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
5
Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dough:, 1/3 cup water, 2 tablespoons cream, 2 1/4 teaspoons active dry yeast (1/4 ounce package), and more.

Yes, Savarin Cake With Vanilla-Grand Marnier Syrup 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.

Savarin Cake With Vanilla-Grand Marnier Syrup

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