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Savarin is a yeasted cake made with the same dough as Rum Baba. I made Rum Baba a couple of years back… the difference between the two are, rum baba has raisins or currants in the dough and is baked in tall cylindrical baba mold and served without a filling. Savarin is made without raisins and baked in a large ring mold and the hole in the centre is filled with pastry cream and fresh fruits.
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 made a Mango and Passion Fruit flavored soaking syrup. The glaze was made with mango jam. I served the Savarin with fresh mangoes and vanilla whipped cream. I halved the recipe and used 2 small bundt pans for baking. We all enjoyed the Savarin and thank you Natalia for a great challenge.