Tuesday, June 4, 2013
TWD-Savarin, the sleeper hit of the summer
I had very little expectations for this dessert. First I was suspicious that the recipe only called for 3/4 cup of flour. And the dough looked so puny in the pan and even punier after it baked and cooled. But as I added the glaze (I just used a couple teaspoons of black raspberry jam) and the fruit, it started to breath new life. I added rum to my simple syrup because my husband loves baba rum. I do wish that I had brushed on the simple syrup while the cake was still hot because I think it would have absorbed more that way. But other than that, this was a lovely cake. It seemed so French country. And my whole family liked it and didn't make suggestions on how it could be better! I can definitely see myself making this again, especially during peak berry season.
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9 comments:
It looks beautiful! I was thinking the same things when I read the recipe, but it worked out great in the end.
Looks great. I too was concerned when there was so little flour for the dough. I was able to make 4 mini bundts so that was good.
I really like your version with the fruit on top of the cake. It is a better presentation than having the fruit inside. Great job!
It looks beautiful, I was sceptical about this recipe too so I was pleasantly surprised that it turned out so nicely.
I really like the way you finished this dessert off. The blackberry jam was a great idea for adding flavor.
Your cake is so beautiful. I did not get much rise out of my dough either, but it did not seem to matter being I made little cakes.
I also noticed how little dough there was in the beginning, but the rough rose so much! This was a very good dessert.
What a lovely dessert! It looks beautiful.
When I saw your wonderful picture I went straight "WOW!!".
You've create a masterpiece. I love the colorfull topping.
Wow...yes, wow!
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