From Baba to Savarin

A great cake recipe for any occasion:

(*) Savarin or possibly ring mold of about 20 cm ø.

Baked savarins are excellent for freezing. To finish, defrost and only then soak with cherry syrup.

Combine the flour, cocoa and salt in a baking bowl and make a bulge in the center. Warm the milk (1) slightly and stir through with the yeast. Shape into the flour well and stir through with a little flour. Cover and let rise in a warm place for about fifteen minutes.

In the meantime, melt the butter. Mix with the milk (2), sugar and eggs. Pour the egg milk into the flour bowl and mix everything together to form a thick dough.

Butter the pan well and dust it with flour. Pour the dough until about 1 cm below the edge. Let rise again for fifteen minutes.

Bake the savarin in the oven heated to 200 degrees on the second rack from the bottom for twenty-five to thirty minutes, turn out of the pan and cool on a cooling rack.

To finish, boil water and sugar. Add the juice of one lemon. Perfume the syrup with kirsch.

Place the cake rack with the savarin on a baking dish and baste the savarin with the warm cherry syrup until it is completely soaked. If necessary, repeat the process with the leftover syrup from the baking dish. Lift onto a cake plate. Be careful: the savarin will break easily if drenched.

In a small pan, melt the jelly with the water. De

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