Savarine with Vanilla Cream and Fresh Berries

Ingredients

• For the Savarine: For the Savarine:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/2 tsp salt 1/2 tsp salt
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 3 large eggs 3 large eggs
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• For the Syrup: For the Syrup:
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 2 tbsp rum or orange blossom water 2 tbsp rum or orange blossom water
• For the Vanilla Cream: For the Vanilla Cream:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large egg yolks 4 large egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/3 cup) cornstarch 40g (1/3 cup) cornstarch
• 1 vanilla bean, split lengthwise and seeds scraped 1 vanilla bean, split lengthwise and seeds scraped
• For the Garnish: For the Garnish:
• Fresh berries (strawberries, raspberries, blueberries) Fresh berries (strawberries, raspberries, blueberries)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and pour in the warm milk. Mix gently until a sticky dough forms.
2. 2.
   Add the eggs, one at a time, mixing well after each addition. Gradually incorporate the softened butter and knead the dough until it becomes smooth and elastic.
3. 3.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   Meanwhile, prepare the syrup by combining water and sugar in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the rum or orange blossom water. Let the syrup cool.
5. 5.
   Preheat the oven to 180°C (350°F). Grease a Savarine mold with butter.
6. 6.
   Punch down the risen dough and transfer it to the prepared mold. Smooth the surface with wet hands. Cover the mold with a kitchen towel and let the dough rise for another 30 minutes.
7. 7.
   Bake the Savarine for 25-30 minutes, or until golden brown and cooked through. Remove from the oven and let it cool for a few minutes.
8. 8.
   Carefully remove the Savarine from the mold and place it on a wire rack. While still warm, pour the cooled syrup over the cake, allowing it to soak in.
9. 9.
   To prepare the vanilla cream, heat the milk in a saucepan until it reaches a simmer. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla seeds until well combined.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a custard-like consistency.
11. 11.
    Remove the vanilla cream from heat and transfer it to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely.
12. 12.
    Once the Savarine and vanilla cream have cooled, use a serrated knife to slice the cake horizontally into two equal layers. Spread a generous amount of vanilla cream on the bottom layer and place the top layer back on.
13. 13.
    Decorate the Savarine with fresh berries, arranging them attractively on top of the cake.
14. 14.
    Serve the Savarine chilled and enjoy!

Treat your ingredients with care...

• Vanilla bean — To extract the maximum flavor from the vanilla bean, scrape the seeds and use them in the cream. You can also save the scraped vanilla bean pod to infuse in sugar or make homemade vanilla extract.
• Fresh berries — Choose ripe and firm berries for the best flavor and texture. Wash them gently just before using and pat them dry to remove excess moisture.

Tips & Tricks

• For a twist, you can add a splash of orange liqueur to the syrup for an extra burst of flavor.
• To save time, you can prepare the vanilla cream a day in advance and refrigerate it until ready to use.
• If you don't have a Savarine mold, you can use a bundt pan as a substitute.
• Feel free to experiment with different combinations of fresh berries or even add a drizzle of chocolate sauce for added indulgence.
• To enhance the presentation, dust the Savarine with powdered sugar just before serving.

Serving advice

Serve the Savarine chilled for the best taste and texture. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To present the Savarine beautifully, place it on a decorative cake stand or serving platter. Arrange some additional fresh berries around the base of the cake for an elegant touch. Dust the top of the cake with powdered sugar and garnish with a sprig of fresh mint.