The end of the month means that it’s time for another Daring Bakers’ challenge!
This month, 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!
I stayed pretty simple with the soaking syrup and the filling. I really wanted to use up items that I already had, and even though I had a lot of ideas, I kept it simple and easy. For the soaking syrup, I made a honey syrup with equal parts honey, sugar, and water. For the filling, I used an already-made whipped topping and then covered that with fresh strawberries. The texture of the Savarin is different, but I don’t mean that in a negative way! It is like a cross between a bread and a cake. The recipe is a little time-consuming, so this isn’t something that you can just whip together. That said, it would be a wonderful addition for a Mother’s Day brunch.
Natalia provided us with the Savarin recipe, along with detailed instructions and photographs. My honey soaking syrup was 1 cup each of honey, sugar, and water. I put the 3 ingredients into a saucepan, brought it to a boil, then let it boil for 5 minutes. I kept it warm until I was ready to soak the Savarin. Later, when the Savarin was ready to serve, I filled the center hole with whipped topping and fresh strawberries.
Made with love, not calories!