Savarin Cake. No. 2. Cataldi’s “Gâteau Savarin.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1 pt. warm milk ↝ Milk, NFS [Milk, reduced fat]
1 oz. German yeast dissolved in 1/2 teacupful of warm milk and water and stained ↝ Yeast [Not included in a food category]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
hollow mould
peeled and sliced almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Sauce

1/2 pt. sugar of sugar and water ↝ Sugar, NFS [Sugars and honey]
2 table-spoonfuls sherry
the same of port
and of brandy ↝ Brandy [Liquor and cocktails]
1 or 2 of noyau
1 only of maraschino ↝ Cherries, maraschino [Other fruits and fruit salads]
the juice of an orange ↝ Orange, raw [Citrus fruits]

For picnic Baba

sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Icing

sugar flavoured with vanilla or coffee or lemon ↝ Sugar, NFS [Sugars and honey]

Instructions (17)

Begin at 9 o’clock or soon after, if you dine at 7 or 7.30—it should rise 4 or 5 hours.
In a basin, work 1 lb. flour into 1/2 lb. butter, 1/2 lb. sugar, 1 pt. warm milk, and 1 oz. German yeast dissolved in 1/2 teacupful of warm milk and water and stained.
Let it rise like sponge.
Then break in 4 eggs one after another; beat all for 10 minutes, it should be as thick as pancake mixture.
Pour the mixture into a buttered hollow mould lined with peeled and sliced almonds, filling it only half full.
Set the mould before the fire until the mixture rises to the top.
Bake in a quick oven.

For Sauce

Make 1/2 pt. sugar of sugar and water.
Add 2 table-spoonfuls sherry, the same of port and of brandy, and 1 or 2 of noyau; 1 only of maraschino, and the juice of an orange.
Mix well together.

Assembling the Savarin

As soon as the Savarin is out of the oven, pour half the hot sauce over it as it lies on the dish, let it soak.
Pour the second half of the hot sauce over it when about to serve.
Some prefer to let the cake cool before adding sauce, but the sauce should always be hot.

For picnic Baba

Use the remaining Savarin mixture to make a Baba for a picnic or luncheon, adding sultanas and candied peel.
Ice the top with sugar flavoured with vanilla or coffee or lemon.
This picnic Baba requires no sauce.

For a rich Baba

If you wish a rich Baba, give double quantity each of butter and sugar to make it.

Original Text

Savarin Cake. No. 2. Cataldi’s “Gâteau Savarin.”
A dish of the “Baba” family. See Baba for similar recipes.
Begin at 9 o’clock or soon after, if you dine at 7 or 7.30—it should rise 4 or 5 hours.
1 lb. flour in a basin, worked into ½ lb. butter, ½ lb. sugar, 1 pt. warm milk, and 1 oz. German yeast dissolved in ½ teacupful of warm milk and water and stained. Let it rise like sponge. Then break in 4 eggs one after another; beat all for 10 minutes, it should be as thick as pancake mixture.
You have already buttered a hollow mould and lined it with peeled and sliced almonds; pour in the mixture till half full, and set it before the fire till it rises to the top of the mould; bake in a quick oven. While it bakes prepare the following sauce:
For Sauce: Make ½ pt. sugar of sugar and water, 2 table-spoonfuls sherry, the same of port and of brandy, and 1 or 2 of noyau; 1 only of maraschino, the juice of an orange mix well together. As soon as the Savarin is out of the oven, pour half the hot sauce over it as it lies on the dish, let it soak, then pour the second half, also hot, over it when about to serve.
Some prefer to let the cake cool before adding sauce, but the sauce should always be hot.
Enough of the Savarin mixture will be left to make a Baba for a picnic or luncheon, with sultanas and candied peel added. The top to be iced with sugar flavoured with vanilla or coffee or lemon. If you wish a rich Baba, give double quantity each of butter and sugar to make it. This picnic Baba requires no sauce.

Notes

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