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!
Daring Baker’s, I try to explain to my non-blogging, non-baking friends is an online baking group where bakers from around the world all bake from one recipe (with variations) presented as a challenge each month. The point is that at the end of the month, precisely the 27th of each month, we present our goodies to the world. Mostly I get a vague, “hmmmm” or “ohhhhh”. Facebook is huge and most of my friends and even my sister love it! Instagram is picking up. But blogging… generally in my remote part of the world… it’s not really heard of. The other day when I mentioned having a food blog to a young friend she condescendingly said, “Oh, that’s nice to have a little blog.” I’m not sure what she meant! I’ve been wondering, is it just my part of the world? Is it that baking and cooking is a dying art? Or is it that blogging can, no correct that, is time consuming? I wonder….?
This has absolutely nothing to do with this challenge or the fact that I am posting it a week late. I do love belonging to this wonderful group to learn and share but sometimes life does get busy. Natalia’s challenge this month was a Savarin, soaking syrup and cream filling. I managed the first to elements but not the last. However slices of this Savarin were enjoyed with a cup of coffee at my birthday afternoon tea. This recipe produces an amazingly light yeast cake which is really best enjoyed fresh on the day of baking. And if you want to bake it I think it is best that you pop over to Natalia’s post where you will find excellent, detailed instructions to make you very own Savarin.