Hello hello! It’s been some crazy busy few months, but I’m back, baby! No more half-assed, thrown together, just to say I made it, baking challenges. If you don’t know already, I love the Daring Baker’s Challenges at the Daring Kitchen. I’ve learned so many great recipes (and some that I have no desire to make again, honestly) of desserts I had never even heard of. This month’s challenge was no different.
Savarin. Say what? Yeah, well it’s a rich yeast cake that’s soaked in a liquid and served with lightened pastry cream and fruit.
So I’ve been traveling a lot lately. I had to carefully plan out the day I would make this cake. However, days off where I am home and not jet-setting are becoming few and far between so by the time I finished all my needed errands, it was 4 pm. FYI . . . it is impossible to start making a yeasted cake at 4 pm unless you intend to stay up until 4 am.
The cake really isn’t hard to make, thanks to the good ol’ Kitchen Aid. But with all the rising time involved, I only had time to bake the cake itself. Then it went into the freezer while I went off to New York for the weekend.
Picked it back up the next week, making the pastry cream and the syrup to soak it in. Now the syrup . . . I probably should have looked up a different recipe. But I went with the one provided in the challenge. It tastes a lot like tea. I think a spiced rum would have been better. But nonetheless, that cake was thirsty. Crazy how much liquid it soaked up. And I don’t think I had enough time to let the excess drip off because the piece I tried tasted more like a sweet tea sponge. But maybe a day in the fridge will help.
I think all this cake really needed was a cup of simple syrup. It kind of reminded me of a spongy angel food cake with the cream and berries, but the peach syrup was just too much liquid. If I make it again (which is a big “if” since the cake takes so long to make), I will make a different syrup and use much less of it.