Tuesday, June 18, 2013

TWD: Savarin

This was a very interesting recipe and I ended up having a lot of fun with it.  The dough seemed so thin and I was rather perplexed how this was going to work out.  

I do not have a ring mold and the mold that I was going to use I could not get clean enough!  So I opted to do individual savarins using a muffin pan.  I was inspired by those diminutive sponge cakes that they always have displayed with strawberries this time of year.

I took two cups of frozen strawberries, blended well and then added a half cup of sugar and cooked to make the less-than-just-simple-syrup.

I soaked the cake well with the syrup and plated with strawberries and whipped cream.

This was truly a hit with the family.  My husband especially who  loved the texture of the cake and how it was not overly sweet.

Happy Spring!  (at least for a few more days!)

Broad Brook Baker