Savarin with rhum Recipe

Savarin with rhum, a yeast cake moistened with a syrup, is like a large rhum baba, a great French classic from the Lorraine region. You’ll need a 20 cm buttered ring tin and a piping bag without a nozzle for this recipe.

savarin with rum and whipped cream

Until last July I never heard of a savarin. It is ring-shaped yeast cake, doused with a sugar syrup (usually rum, but could be wine or even champagne), served with Chantilly cream, placed inside the ring. Savarin is sometimes called baba au rum cake or babka, although they have dried fruit in the dough and are not served with cream. The savarin was named in honor of Jean-Anthelme Brillat-Savarin (1755-1826), an epicure and famous gastronome.

The dense cake is made with yeast which makes it perfect for a good drenching sweet syrup and apricot glaze. The original recipe calls for berries and yeast, but I didn’t add any and I used blackberries, which were a great buy at the market for me. When the instructions called for putting most of the Chantilly cream, in the center of the ring shaped cake, I decided to used just whipping cream. French pastry is so elegant and this looks a bit rustic but was rich and satisfying. It seems I got it right, and it was good enough that I am curious and want to make it again.

Savarin with Rum, Cream and Blackberries
Serves 4
It's easy to make and will stand out beautifully on any table. The way it looks, the different flavours, the blackberries topping it - this for me is "baking love".
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
For the cake
  1. A 20cm round mould
  2. 3 eggs, separated
  3. 100g caster sugar
  4. 100g plain flour
  5. 1/2 tsp baking powder
  6. butter to grease the mould
For the rum syrup
  1. 50ml dark rum
  2. 40g sugar
  3. 60ml water
For the topping
  1. 100ml whipping cream
  2. 250 gr blackberries
  1. Preheat your oven to 200C and grease the mould with butter. Make sure to be generous in order to avoid the cake sticking once it’s baked.
  2. Separate your eggs and put the yolks, sugar and flour in a mixer. Mix together until all combined.
  3. Using another bowl, whip the egg whites until stiff.
  4. Now use half of the egg whites and mix together with the yolks, sugar and flour into a batter.
  5. Gently fold in the second half of the egg whites.
  6. Pour the batter into the mould and bake for about 20mins or until golden.
  7. About 10mins into the time of the cake being baked, pour the rum, water and sugar into a small pan.
  8. Bring slowly to the boil over a low heat.
  9. Just as it starts to boil, take the syrup off the heat, stir and pour straight away over the hot cake.
  10. Leave to cool down completely inside the mould.
  11. After the cake is completely cooled, turn out onto a plate or cake stand.
  12. Lightly whip the cream (you can of course whip it until stiff, but I think the lightness works better with this cake) and pour into the middle.
  13. Top with the blackberries.
  14. You can of course have some more cream and blackberries on the side to serve.
  1. A small handfull of each raspberries, blackberries and strawberries can be used to add more colour to the dessert.
  2. This Savarin's similar to a Rum Baba, but does not include any raisins and I have used whipped cream instead of a crème pâtissière. It will serve 4 people and I think it looks good enough for a celebration. If you were to leave the cream out, this cake is very low in fat as there’s no butter involved apart from greasing the mould.
  3. A little word of warning though: due to the rum syrup, it might not be suitable for small children – unless of course, you're aiming for a quiet night!
Ale Simple Recipes
prepare the mould for savorin

 Ingredients for savorin

white egg and mixture for the savarin

Mix the white with the mixture of savarin

savarin with rum

savarin with rum savarin 1

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