I’m happy to present my second Daring Baker’s Challenge! Natalia of Gatti Fili e Farina challenged 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!

I decided to soak my cake in a mango rum syrup and fill it with pastry cream and tropical fruit. I thought it made for a very pretty presentation, however I was not a huge fan of the actual cake. I found it to be way too dry. I probably overworked the dough or didn’t let it rise properly. On the other hand, I have never been a big fan of brioche type cakes. It reminded me of a kugelhoph, which is really popular in Alsace, France. I wanted to love them when I lived there, but I was just never really impressed. I always found them deceiving because they look like a cake, but they taste like bread. I do love the traditional Alsatian pottery though. I found this picture in my photo archives from when I lived in Alsace in 2008…..brings back so many great memories

kugelhopf | Au Bon Gouter

When I have dessert I want it to be sweet and moist.  Romain said that he really liked it so maybe its more a matter of personal opinion. Either way, it was a fantastic challenge, that showcased my need to practice yeast breads and cakes. Im not going to post the recipe here because Natalia does the best job of explaining each step. So if you are interested in attempting this cake, you can find step by step directions here.

Tropical Savarin | Au Bon Gouter

Tropical Savarin | Au Bon Gouter


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