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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. 1

    Mix

    Mix flour, sugar, milk and butter and, if you like, leave it for a couple of hours.

  2. 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. 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. 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. 5

    Decorate

    Decorate with whipped cream mixed with jam or preserved fruit.

Changes from the original

Measures converted (del. = dl). "Low heat" is kept without a temperature. "4 almonds" is kept as a count.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 661) → Modernised~79% of the text changedremovedadded
170 gr. mel g hvetemel. 125 gr. sukker ¾ del. melk g sukker. 0,75 dl melk. 30 gr. g smør eller margarin margarin. 4 stk mandler (skåldede, finhakket). 1 egg stk egg. 2 teskjeer bakepulver. Mel, ts bakepulver (utrørt i en skje mel). kavring (knust og siktet, til formen). 1,5 dl vann (til laken). 2 ts vanilje (til laken). 1 dl sukker (til laken). 1 dl vin eller saft (til laken). fløte (stivpisket, til pynt). syltetøy eller syltede frukter (blandes i fløten). Bland mel, sukker, melk og smør blandes, står og la det gjerne stå et par timer. Nu tilsettes timer.. Tilsett egget, de skåldede skålde, finhakkede mandler mandlene og bakepulveret irørt utrørt i en skje mel. Alt arbeides Arbeid alt godt sammen, og has sammen.. Hell røren i en smurt og strødd savarin form — randform. Strø melet savarinform (randform) og strø med knust knust, siktet kavring. Kaken stekes Stek ved svak varme til kaken er pent lysegulbrun, hvelves når den er stekt. I og hvelv den tomme formen helles følgende kokte lake: 1½ del. vann 2 teskjeer vanilje 1 del. ut.. Kok opp laken av vann, vanilje, sukker 1 del. og vin eller saft. Kaken legges saft, og hell den i den tomme formen. Legg kaken tilbake, og efter etter 1½ times forløp time kan den hvelves ut på vase eller fat. Pyntes et fat.. Pynt med stivpisket fløte, hvori syltetøi fløte blandet med syltetøy eller syltede frukter.

Note on Modernised

Mål omregnet (del. = dl). «Svak varme» er beholdt uten gradtall. «4 mandler» er beholdt som stykketall.

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Frequently asked questions

How long does the cake soak in the syrup?
1.5 hours in the mould.
What is it decorated with?
Whipped cream with jam or preserved fruit.

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