SAVARIN CAKE. 1274a.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
for the sponge
for the paste
for the mould
for the syrup
optional for decoration
Instructions (11)
  1. Set the sponge with one-fourth part of the flour, and the yeast, in the same manner as directed for making brioche.
  2. While the sponge is placed in a moderate temperature to admit of its rising gradually and satisfactorily, place the remainder of the flour in a large white pan or basin, hollow out the centre.
  3. Having first placed therein the salt, moistened with a tea-spoonful of water, the butter, sugar, and ten whole eggs broken, proceed to manipulate the whole with the right hand, beating up the paste until it readily leaves the sides of the pan.
  4. Break in the remainder of the eggs, two at a time, until the paste has absorbed the whole.
  5. After having continued to work it five minutes longer, proceed to fill an appropriate-sized mould with it in manner following:
  6. First, let the inside of the mould be well buttered, after which strew the shred almonds equally over and about the surface of the interior.
  7. Next work the paste up again for a minute or two, and put a sufficient quantity thereof into the mould to rather more than half fill it.
  8. Place the Savarin in a moderate temperature to rise until it has nearly filled the mould.
  9. When, after first sticking a broad band of thick paper round the upper part of the mould, so as effectually to prevent the batter from running over the sides of the mould, while it is being baked, put it into an oven of moderate heat, and bake it for about two hours.
  10. When done, turn the Savarin out of the mould, and, after first running a knife into several parts of the surface, pour gently a rather thick orange syrup, containing a glassful of curaçao, over and into the Savarin, and send to table quite warm.
  11. This kind of cake is sometimes, in order to vary its appearance, after being first well soaked with a warm rich syrup, rolled all over in orange or lemon sugar.
Original Text
SAVARIN CAKE. allow the cream to become too hot, as that would set the yolks of eggs, and thereby decompose the custard. 1274a. SAVARIN CAKE. INGREDIENTS.—Two pounds of flour, four ounces of sugar, twenty ounces of fresh butter, five eggs, half an ounce of salt, one ounce of German yeast, and four ounces of blanched and shred almonds. First, set the sponge with one-fourth part of the flour, and the yeast, in the same manner as directed for making brioche. Then, while the sponge is placed in a moderate temperature to admit of its rising gradually and satisfactorily, place the remainder of the flour in a large white pan or basin, hollow out the centre, and having first placed therein the salt, moistened with a tea-spoonful of water, the butter, sugar, and ten whole eggs broken, proceed to manipulate the whole with the right hand, beating up the paste until it readily leaves the sides of the pan; you then break in the remainder of the eggs, two at a time, until the paste has absorbed the whole; and, after having continued to work it five minutes longer, proceed to fill an appropriate-sized mould with it in manner following:—First, let the inside of the mould be well buttered, after which strew the shred almonds equally over and about the surface of the interior; next work the paste up again for a minute or two, and put a sufficient quantity thereof into the mould to rather more than half fill it. You now place the Savarin in a moderate temperature to rise until it has nearly filled the mould; when, after first sticking a broad band of thick paper round the upper part of the mould, so as effectually to prevent the batter from running over the sides of the mould, while it is being baked, put it into an oven of moderate heat, and bake it for about two hours. When done, turn the Savarin out of the mould, and, after first running a knife into several parts of the surface, pour gently a rather thick orange syrup, containing a glassful of curaçao, over and into the Savarin, and send to table quite warm. This kind of cake is sometimes, in order to vary its appearance, after being first well soaked with a warm rich syrup, rolled all over in orange or lemon sugar.
Notes
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