Savarin battle

GOURMANDE in OSAKA

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Savarin is the crown cake.

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Well, the crown sponge. LOL.

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Blog-checking lines:Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

There will be several posts about it :

DSC01072-001Stohrer’s old baba

DSC00238-002baba au chocolat

DSC01124-001Plaza baba

DSC01151-001au rhum et creme anglaise

sesame Ali-Baba

DSC01246-001Baba Osaka

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The classic French “savarin” or “brillat-savarin” was made with the help of the famous food writer Brillat-Savarin, and named like him to thank him.
It has this shape in small. The large one is a huge donut, which represents a crown, and the hole is not filled as you would not be able to serve it nicely. The syrup is kirsch (cherry liquor flavor). The…

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