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