Ready for Savarin?

Don’t let the pretty photo fool you. Today was not my day. A big project at work had one incorrect link, forcing us to reprint Module 10. (and it was my fault.) it’s two weeks before convention and everybody is running late and trying to push projects through graphics before the final deadline. I got thirteen emails in one hour. I got up early to spend a half hour in the garden, only to find that the pole bean seeds I was going to plant had disappeared. (I never did find them. We bought more at lunchtime.) And I made the Savarin cake twice… and both times it fell after I unmolded it.

Let me explain. I don’t have a Savarin mold, so I used my small bundt pan. It’s a little bigger than a Savarin mold, so I was worried about the small amount of dough. I decided to double the recipe. I followed the directions to the letter, but the first one was pale and collapsed. I figured that I either didn’t bake it long enough or maybe let it rise too long. So I tried again…

This time I buttered four little molds to see if the Baba’s would work better. I didn’t let it rise as long. I baked the Baba’s for 20 minutes and the Savarin for about 40(!) This Savarin was browner, but it fell, too. Maybe the cake just can’t support its own weight. It was ugly, but I was hoping it would at least taste good. I made the syrup, soaked the big cake and the little ones, too. (I used the Baba au Rhum directions, but added some vanilla to the syrup.)

I served slices of the Savarin with whipped cream and berries. The little Baba’s soaked in more liquid and we tried them plain. I drizzled some orange liqueur onto the adult’s pieces. I wish I could report that they tasted better than they looked, but they didn’t. My son thought the little cakes were “too wet.” We all thought that the big cake was unpleasantly gummy and a little boring. My husband said, “I wish this were a pound cake.” I had to agree.

I saw that other people had success with this recipe, so it was probably just me doing something wrong. I watched the video, but it sometimes seemed to contradict the written recipe. I looked at other Savarin recipes online, and this one seems to use more water than some. Who knows why mine went wrong? Maybe it just wasn’t my day. How did yours turn out?