Festive Savarin Cake with Fruit is the epitome of elegance and flavor. A buttery, rum-soaked cake topped with whipped cream and luscious fruits—this is the centerpiece your holiday table needs!
Ingredients:
For the Cake:
- 3 1/2 cups all-purpose flour
- 5 egg yolks
- 1 cup warm milk
- 1/3 cup melted butter
- 1 1/2 oz fresh yeast (or 2 packets active dry yeast)
- 2 packets vanilla sugar (or 2 teaspoons vanilla extract)
- Zest of 1 lemon
- Pinch of salt
For the Syrup:
- 1/4 cup water
- 1 tablespoon sugar
- 1/4 cup rum
For Decoration:
- Whipped cream
- Fresh or stewed fruit (berries, apricots, etc.)
- Apricot marmalade
Instructions:
- Prepare the Dough: In a large mixing bowl, combine flour, egg yolks, warm milk, melted butter, yeast, vanilla sugar, lemon zest, and salt. Mix until a soft dough forms. Cover and let it rise in a warm place for about 40 minutes.
- Make the Syrup: While the dough rises, heat water and sugar in a saucepan until the sugar dissolves. Remove from heat, stir in the rum, and set aside to cool.
- Bake the Cake: Once the dough has risen, transfer it to a greased savarin mold (a round mold with a hole in the center). Bake in a preheated oven at 350°F (180°C) for 30–35 minutes, or until golden brown.
- Add the Syrup: Remove the hot cake from the mold and place it on a serving platter with a rim. Gradually pour the cooled syrup over the hot cake, allowing it to soak in.
- Glaze and Decorate: Warm the apricot marmalade and brush it over the entire cake. Once cooled, top with whipped cream and arrange fresh or stewed fruit for a festive finish.
