Savarin in saffron- pineapple syrup and Chantilly cream – Daring Bakers April challenge

 

savarin cake

Baking excites me to the point that I feel de-stressed whenever I tried something different, learnt something new in the process, just like this cake. Till date I have never tried or tasted a yeasted cake before.  Yeast to the best of my knowledge  is good for making breads, and in that too I sometimes failed. So when Natalia of Gatti Fili e Farina  challenged us to make a traditional Savarin cake, I was not sure that I would love to take this challenge but something in me propels me to try it.  I was really, really intimidated by its long process but at the end, it was worth taking the pain every bite. And I am so happy to announce that I have successfully made it for the  very first time. Hurray to that !

Savarin cake

Here is a brief history how the cake got its name, the story behind it, the people who inspired this cake and such stories makes the baking experience more exciting. Reference from the book by Maida Heatter’s Cakes

savarin history

This cake used the “sponge method” as a yeast starter. In earlier days when it was not sure whether the yeast  sold was stale or not, proofing the yeast by this method gives almost good results and an assurance to start the baking process. It primarily serves three purposes – to enhance the flavor, to give the baked product a good texture and little bit of those yeasty chemistry. Before the bread improver was invented this was the standard process followed as learnt from Wikipedia.

Savarin sponge

Sponge on the left and on right, dough rises to the top after proofing

There can be many versions to make this cake, but as the member of this baking community ,we have to strictly follow the recipe from Daring bakers but has the liberty to go innovative with any flavours, alcoholic or simply fruit syrups and decorated with just whipped cream or Chantilly cream or creme patisserie.

I have to reduce the recipe by more than half, so that it can yield just four mini size bundt shaped savarin cakes. I love to bake with rum or cognac or other fruit liqueur but this time I decided to keep it simple – saffron infused pineapple syrup to give these little savarins a tropical touch.

Savarin cake

Since the sponge was sufficiently proofed, the dough rises well and was baked to perfection. The cake was super spongy, even though I have poked tiny holes in its body, but it was not required. A ladle full of warm saffron infused pineapple syrup drenched the cake to the point that I fear it might get soggy. But since I have used the strong bread flour in the recipe, and worked to enhance the gluten in it, the cake was able to hold its shape.

Decorated with Chantilly cream – heavy cream whipped together with sugar and pure vanilla extract and fresh fruits with few flakes of coconut make this a delicious dessert. It speaks of bright sunny summer days and time to indulge in something new and delectable ! Enjoy !!!

Savarin cake

Savarin in saffron- pineapple syrup and Chantilly cream - Daring Bakers April challenge
 
Savarin is a yeasted cake, much similar to Baba au rhum, soaked in rum or any fruit syrup and filled with creme patissere and served with loads of fruit. I give this savarin a tropical touch, soaked in saffron infused pineapple syrup and filled with chantilly cream.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
Sponge
  • ¼ cup Bread flour (strong)
  • 1 tbsp Active dry yeast
  • ⅓ cup warm milk
  • 2 tsp Sugar
Cake dough
  • 1 cup Bread flour
  • 2 large eggs
  • 4 tbsp softened unsalted butter
  • 1 tbsp Sugar
  • 1 tsp Salt
Syrup
  • 4 cup water
  • 2 cup Pineppale juice
  • A large pinch of saffron
  • Few green cardamoms
  • 11/2 cup granulated sugar (add more if requires)
Chantilly cream
  • 1 cup Heavy cream
  • 1 tsp pure Vanilla extract
  • 2 tbsp caster sugar
Instructions
Sponge
  1. Dissolve the yeast in warm milk and add the sugar.
  2. Add the flour, mix it very slowly and leave it in a warm place to proof for about 20 minute.
Cake dough
  1. Sift the flour, salt and sugar in a large bowl.
  2. Make a well in the center and add the sponge.
  3. Add the egg one by one beating after each addition.
  4. Add the softened butter, increase the speed of the mixer and mix it till the dough becomes very elastic and should start pulling away from the side of the bowl.
  5. Dough should pass the windowpane test, it should be stretchy, like a transparent membrane without tearing it away. This may take around 10 minute time.
  6. Cover and let the dough rises in warm place for around 40 -50 minute or till it doubles in volume.
  7. Place the risen dough in buttered surface and fold it like an envelop, repeat the steps two to three times, cover with a bowl and let it rest for 15 minute.
  8. Butter four mini bundt pan and pipe the dough in it, fill just ⅓rd of the pan.
  9. Keep the mini bundt pan in warm place and let the dough rises to the top of the pan. It will take around 40 minute to 1 hour depending upon the romm temperature.
  10. Preheat the oven to 400 F.
  11. Bake the cakes for 20 minute till the tops get browned evenly.
  12. Once the cakes are well risen and baked, cool them slightly on a rack before dunking them into warm syrup.
  13. Put a rack over a large rectangular tray and place carefully the syrup- dunked cakes on it.
  14. Ladle few spoon of syrup over the cakes from time to time and let it drain.
  15. At this point you can refrigerate the cakes for better soaking.
  16. Once the cakes are drenched enough in syrup, filled it with chilled Chantilly cream and served with fresh fruits.
Syrup
  1. In a large deep bottom vessel, put water, pineapple juice and sugar, heat it.
  2. Bring to the boiling point, add the cardamom pods and let it simmer till the syrup thickens slightly. Switch off the heat.
  3. Sprinkle few threads of saffron and keep the syrup warm until required.
Chantilly cream
  1. In a large clean bowl, add the heavy cream, vanilla extract and sugar.
  2. Whip it with wire whisk on a hand blender till soft peaks appears.
  3. Fill the cream in a piping bag fitted with nozzle and chill it until required.

Until next,

Sukanya