Savarin

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 60 min Total: 60 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Make the cake in the same way as the baba, omitting the spice and saffron, and using 2oz. of shred almonds instead of the muscatels.
  2. Work the eggs in two or three at a time, beating the paste well till it leaves the sides of the pan clear each time.
  3. Butter the mould, strewing it well with sugar and chopped almonds.
  4. Bake the cake for about an hour in a moderate oven.
  5. When baked, turn it out and let it cool off for fifteen minutes or so before dishing it, or pouring over it the syrup or liqueur that abroad always accompanies this cake.
  6. Add a few drops of essence of almonds with the other ingredients if desired.
  7. Abroad this cake, like the glacé cake, the baba, &c., is mostly used as a sweet entremets, and is there served with a rich sauce, or syrup, poured round it, and a garnish of fruit in syrup, or marinaded with liqueur, and sometimes, but more rarely, whipped and flavoured cream.
  8. If wanted for use English fashion, dry, add the liqueur as a flavouring as in the last stiff enough to form a kind of brittle glaze.
Original Text · last edited 4 days ago
Savarin.—This is made in the same way as the baba, only omitting the spice and saffron, and using 2oz. of shred almonds instead of the muscatels. In all these cakes it is well to remember that the eggs should be worked in two or three at a time, beating the paste well till it leaves the sides of the pan clear each time. Butter the mould, strewing it well with sugar and chopped almonds, and bake the cake for about an hour in a moderate oven. When baked, turn it out and let it cool off for fifteen minutes or so before dishing it, or pouring over it the syrup or liqueur that abroad always accompanies this cake. A few drops of essence of almonds are an addition, if added with the other ingredients. Abroad this cake, like the glacé cake, the baba, &c., is mostly used as a sweet entremets, and is there served with a rich sauce, or syrup, poured round it, and a garnish of fruit in syrup, or marinaded with liqueur, and sometimes, but more rarely, whipped and flavoured cream. Therefore, if wanted for use English fashion, dry, it would be well to add the liqueur as a flavouring as in the last stiff enough to form a kind of brittle glaze.
Notes
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