{"id":13975,"date":"2016-12-18T14:01:14","date_gmt":"2016-12-18T12:01:14","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/?p=13975"},"modified":"2022-01-15T10:44:49","modified_gmt":"2022-01-15T08:44:49","slug":"nostalgic-savarine-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/nostalgic-savarine-cake\/","title":{"rendered":"Nostalgic Savarine Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">When I was a little girl, my favorite birthday cake my mom used to make me was this Savarine cake. It&#8217;s some kind of an outtake on French classical cake Baba au Rum, but it&#8217;s much easier to make and contains no yeast.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s actually a very high, airy and fluffy cake, soaked with lots of syrup (with or without rum) and topped with a huge mound of whipped vanilla cream and fresh berries. It&#8217;s as good as it sounds, and always reminds me of childhood.<\/p>\n<div id=\"attachment_12726\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12726\" class=\"wp-image-12726\" title=\"Nostalgic Savarine Cake \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/nostalgic_savarine_cake-s.jpg\" alt=\"Nostalgic Savarine Cake \" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12726\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20962--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Nostalgic Savarine Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the cake:<\/h4>\n<ul>\n<li>6 large eggs (separated and at room temperature)<\/li>\n<li>200 grams (1 cup) sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>180 ml. (3\/4 cup) vegetable oil<\/li>\n<li>140 grams (1 cup) all-purpose flour<\/li>\n<li>140 grams (1 cup) plain breadcrumbs<\/li>\n<li>1.5 tsp. baking powder<\/li>\n<\/ul>\n<h4>For the syrup:<\/h4>\n<ul>\n<li>240 ml. (1 cup) water<\/li>\n<li>200 grams (1 cup) sugar<\/li>\n<li>a little red food coloring (optional)<\/li>\n<\/ul>\n<h4>For the cream:<\/h4>\n<ul>\n<li>250 ml. (1 cup) cold heavy cream<\/li>\n<li>20 grams (3 tbsp.) icing sugar<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 tsp. instant vanilla pudding powder<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Strawberry or raspberry jam<\/li>\n<li>Fresh raspberries<\/li>\n<li>Sugar powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Cake: preheat oven to 170c degrees and grease the pan.<\/li>\n<li>In a mixer bowl, whip egg whites and salt until a whitish foam forms.<\/li>\n<li>Continue whipping while gradually add in the sugar. Continue to whip until stable and glossy meringue forms.<\/li>\n<li>In a separate bowl whisk egg yolks, vanilla and oil until blended.<\/li>\n<li>Reduce the speed of the mixer and add the egg yolks mixture in a thin stream until blended, light and elastic.<\/li>\n<li>Add in flour, bread crumbs and baking powder and stir gently with a spatula until you get a smooth batter.<\/li>\n<li>Pour the batter into the pan, flatten the top and bake for about 35-45 minutes or until the cake is golden brown, and a toothpick inserted in the center comes out clean.<\/li>\n<li>Cool completely at room temperature. Skew holes at the top of the cake in order to help syrup to be absorbed.<\/li>\n<li>Syrup: put water, sugar and food coloring in a small pot and heat to a boil. Cook for another 2-3 minutes after boiling and make sure all the sugar has dissolved.<\/li>\n<li>Remove from heat and generously brush the cold cake with hot syrup. Let it absorb the whole amount of syrup gradually.<\/li>\n<li>Cool completely in a sealed container in the refrigerator.<\/li>\n<li>Transfer the cake from the pan and put on a serving dish.<\/li>\n<li>Cream: in a mixer bowl put cream, powdered sugar, vanilla and cream stabilizer and whip until very stable cream is formed.<\/li>\n<li>Transfer the whipped cream into a piping bag with a serrated 2 cm piping tip and pipe mounds of whipped cream on top of the cake.<\/li>\n<li>Pour strawberry or raspberry jam in the center of the cake and arrange some fresh raspberries. Sprinkle some powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in a closed container in the refrigerator for up to 4-5 days.<\/li>\n<li style=\"text-align: left\">You can use any kind of jam you like.<\/li>\n<li style=\"text-align: left\">It is important that all the syrup is absorbed in the cake to remain soft, moist and juicy.<\/li>\n<li style=\"text-align: left\">Add the decorations before serving.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12727\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12727\" class=\"wp-image-12727\" title=\"Nostalgic Savarine Cake \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/nostalgic_savarine_cake2-s.jpg\" alt=\"Nostalgic Savarine Cake \" width=\"800\" height=\"766\" \/><p id=\"caption-attachment-12727\" class=\"wp-caption-text\">Photo: Natalie Levin<span style=\"background-color: #ffffff; color: #222222; font-size: 16px;\">\u00a0<\/span><\/p><\/div>\n<div id=\"attachment_12728\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12728\" class=\"wp-image-12728\" title=\"Nostalgic Savarine Cake \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/nostalgic_savarine_cake3-s.jpg\" alt=\"Nostalgic Savarine Cake \" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12728\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>When I was a little girl, my favorite birthday cake my mom used to make me was this Savarine cake. It&#8217;s some kind of an outtake on French classical cake Baba au Rum, but it&#8217;s much easier to make and contains no yeast. It&#8217;s actually a very high, airy and fluffy cake, soaked with lots [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1558,1541,1572],"tags":[1597,1596,1970,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nostalgic Savarine Cake | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/nostalgic-savarine-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nostalgic Savarine Cake | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"When I was a little girl, my favorite birthday cake my mom used to make me was this Savarine cake. 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