What is it decorated with?

Whipped cream with jam or preserved fruit.

Savarin

A ring cake of flour, sugar, milk, butter, egg and almonds is baked in a savarin mould, returned to the mould with a boiled syrup of water, vanilla, sugar and wine or juice, and decorated with whipped cream and jam. From Erken's Stor kokebok (1949), p. 661.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 661 (falt i det fri)

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About the dish

The savarin gets its moistness from the syrup, in which the cake soaks for 1.5 hours in the mould.

How to make it

1
Mix
Mix flour, sugar, milk and butter and, if you like, leave it for a couple of hours.
2
Make the batter
Add the egg, the blanched, finely chopped almonds and the baking powder mixed into a spoon of flour. Work everything together well.
3
Bake
Pour the batter into a greased, floured savarin (ring) mould and sprinkle with crushed, sifted rusk. Bake at low heat until nicely pale golden brown, and turn it out.
4
Syrup
Boil a syrup of water, vanilla, sugar and wine or juice and pour it into the empty mould. Put the cake back, and after 1.5 hours it can be turned out onto a dish.
5
Decorate
Decorate with whipped cream mixed with jam or preserved fruit.