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Thanks for the wonderful challenge Natalia... I thoroughly enjoyed it because, during our recent trip to Naples we enjoyed eating so much of Baba au rhum and we all loved it a looooot.  From that time I was planning to do this, atleast I had a chance to do it for the challenge... For the sponge I followed the recipe you have provided and it was so perfect,  came out airy, soft and the texture was so good that the liquid soaked up very well. Made three different shapes of Baba/Savarin and soaked with different combination of syrup. Filled with Crème Patisserie and whipped cream. Decorated with Fruits...

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

What is Savarin ??

Savarin: A yeasted cake made with the same dough as Rum Baba which has its controversial origins in the Polish Babka.  Apparently, in the eighteen century the recipe traveled with the exiled Polish king Stanislas who once soaked a dried Babka in an alcoholic solution creating what is now known as Baba au Rhum. The original Babka (Christian version) is often baked in a tall ring mold but it is in the Julien brothers’ Patisserie in 1844 that it was baked in the classic Savarin mold (which takes its name from the eclectic lawyer, politician and gastronome Jean Anthelme Brillat-Savarin).  It is said that baba cake was brought to Paris and France by the King of Poland.  King Stanislas Leszczyunska was the father-in-law of King Louis XV of France, when he was exiled to Lorraine.  According to one legend, he found the customary kouglopf too dry and dipped it in sweet wine.  He was so delighted that he named the cake after his hero Ali Baba from his favorite book, A Thousand and One Nights.  Later, his chef refined the sweet bread by using brioche dough and adding raisins to the recipe..  The cake was then called, "Baba."  Years later, Baba traveled to Naples by some unknown French cook, where it is still one of the most popular treat: o’ Babbà!  "Baba cake is called "Bakka" in Poland and "Father's Cake" in Turkey.  Some say the word BABA in French means, "falling over dizzy,"  World renowned Chef Alain Ducasse serves baba au rhum as a signature dessert at his Michelin restaurants...

Whether it is Savarin or Baba, it tastes sooooooo good which is topped or filled with different creams or custards and decorated with fruits, candied fruits and so on.

Photograph which I took during my Naples Trip :)


Servings: 8/10


Bread flour - 2 1/2 cups (350 gm)
Water, lukewarm - 2 tablespoons (30 ml)
Eggs - 6 (320 gm) large at room temperature, separated
Instant yeast - 1½ tsp (4 gm)
Sugar - 4 tsp (20 gm)
Butter - 1/3 cup (75 gm) butter at room temperature
Orange and lemon zest (optional) - 1 tbsp (15 gm)
Salt - 1 tsp (6 gm)
Butter - ¼ cup (55 gm) for greasing the work surface, hands, dough scraper & baking pan



In small bowl mix 2 tablespoons lukewarm water, 3 tbsp (25 gm) flour and yeast , cover with cling film and let rise 60 minutes.


1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together, cover with cling film and let rest 30 min
2. Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now).
3. When it starts pulling away from the sides of the bowl, add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.
4. Add the second yolk, sugar and as soon as the yolk is absorbed add one tablespoon of flour.
5. Increase the speed a little.
6. Add the third yolk, salt and as soon as the yolk is absorbed add one tablespoon of flour.
7. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.
8. Mix the dough until it is elastic and makes threads.
9. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour.
10. Keep on mixing till the dough passes the window pane test.
11. Cover the dough with cling film and let it proof until it has tripled in volume for 2 to 3 hours.
12. You can prepare the Pastry cream now if you chose to use it, and refrigerate it.
13. While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it.
14. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three 
times). Cover with cling foil and let it rest 15 minutes on the counter.
15. Turn the dough upside down and with the help of your buttered dough scraper shape your dough in a rounded bun.
16. Make a hole in the center with your thumb and put it in the prepared pan.
17. Cover with cling film and let it rise in a warm spot until the dough reaches the top of the pan (about 1 hour).
18. Pre-heat oven to 340°F/170°C/gas mark 3.
19. Bake the Savarin for about 40 minutes until the top is golden brown. (My mini versions took 20 minutes for baking)
20. Meanwhile prepare the Syrup.
21. When the Savarin is done take it out of the oven and let it cool.  Carefully remove out of the pan.
22. You have two choices now: you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23. To immerse it in syrup it is a good idea to place it in the mold you baked it and keep adding ladles of syrup until you see it along the rim of the pan. Alternatively you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
24. The soaked Savarin gains in flavor the next day
25. Whatever you decide the day you want to serve glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side
26. Enjoy it!

Peach Flavored Syrup (For Soaking the sponge)

For the above mini versions of Baba or Savarin I needed this amount of syrup to soak them up nicely.


Peach tea - 1 1/2 cup
Peach juice - 3 cup
Water - 1 1/2 cup
Sugar - 1 1/2 cup
I used zest of 1 orange
One cinnamon stick
Good quality Rum - 1/2 cup (optional)


1. Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil.
2. Let boil 5 minutes and remove from the stove.
3. When cooled a bit add the peach juice and good quality rum if using.
4. Use this syrup for soaking.

For Glaze :
Ingredients :

2 tablespoons (30 ml) apricot Jam
2 tablespoons water

Method :

1.In a saucepan mix jam and water and warm up.
2.When the savarin is cool and soaked brush it with the glaze.


Crème Patisserie & Whipped cream


Milk - 500 ml
Butter - 20 g
Sugar - 100 g
Egg yolk - 100gm (Approximately 5 to 6 eggs)
All purpose flour - 50 gm
Vanilla extract - 1/2 tbsp
Heavy cream - 400 ml
Sugar - 3 tbsp
Gelatin - 1 tsp
Water for Gelatin - 1 tbsp


Prepare the pastry cream for the filling in advance.


1. Mix egg yolk and ¾ of sugar in a pan until perfectly smooth.
2. Add the sifted flour to the egg yolk and mix again.
3. Add the remaining sugar together with the butter to the milk (in a large saucepan) and bring it to a boil.
4. Now pour half of the hot milk into the bowl with the egg / sugar. Stir and then return the mixture back into the large saucepan.
5. Keep heating and stirring until the mixture comes to a boil and thickens. Remove from heat and add vanilla extract.
6. You’re finished when you see big bubbles in the Pastry cream.
7. Pour the hot pastry cream onto a baking pan or another shallow pan, so it cools down quickly.
8. The pastry cream that we need in a moment to mix with the whipped cream should be at room temperature.
9. Put the gelatin powder in small microwavable glass and add a tbsp of cold water.
10 Then, set aside.
11. Add the sugar to the heavy cream and whip until it forms soft peaks. Then, whisk by hand until it forms stiff peaks.
12. Dissolve the gelatin in the microwave.
13. Mix the gelatin and a little pastry cream in a bowl. Add the remaining pastry cream and mix well.
14. Reserve 1/2 of the whipped cream for decorating or topping and mix other half with the pastry cream that is in room temperature.
15. Fold in the whipped heavy cream in two steps into pastry cream until they are blended well.


Glaze the the soaked sponge, cut them to 3/4 th horizontally, fill it with Crème Patisserie and top it with whipped cream.  Garnish with the fruits and serve chilled.



Kale fritters is a wonderful snack and a great party appetizer.  If you love kale, this is a must try recipe and I am sure you will keep doing this munchies often.  It is wonderful party appetizer and I guarantee the crispiness will last for few hours.  You can do this snack ahead of time for parties and I am pretty sure it will be a crowd pleaser dish.  You can use the same batter and substitute kale with Spinach, baby corn, paneer, par boiled potato and cauliflower.   If you use a vegetable that has more water content the crispiness will not last for long hours, but for kale it stays absolutely crispy.  Taste wise everything rocks.... Do try it out  :)

Here are two other dishes I have posted using Kale....


Ingredients :

Kale - 1 medium sized bunch
Chickpea flour (Garbanzo flour) - 3/4 cup
Rice flour -  1/2 cup
Corn flour - 1/2 cup
Garlic - 4 pods (medium sized)
Ginger - 1/2 inch piece
Baking soda - 1 generous pinch
Lime Juice - 1 tbsp
Red chilli powder - 1 tbsp
Salt - as needed
Oil for deep frying

Powder :

Saunf - 1 tsp
Cinnamon - 1/2 inch Piece
Cloves - 2

Powder the above ingredients using coffee grinder.  If you don't have these ingredients just substitute them with 1 1/2 tsp of garam masala.  But fresh spices give wonderful flavor :)

How to clean the Kale ?

1.Tear the leaves from the stem/stalk to bite size pieces.
2.Rinse the kale in cold running water. Make sure there are no traces of mud or soil.
3.Dry them in a Kitchen towel.  There should not be any moisture before you dip it in the batter.


Method :

1.Combine all the ingredients chickpea flour, rice flour, powdered spices, ginger garlic paste and red chilli powder in a large bowl.
2.Add a pinch of baking soda and squeeze fresh lime juice.
3.Add water to make the batter smooth.
4.Now add salt and mix well. The batter should not be too thick or too thin, it means if you dip a kale it has to stick to the greens but it should not be too lumpy.  The right consistency makes the fritter super crispy.
5.Work carefully in batches to dip each kale in the batter and drop immediately to the hot oil.
6.How to check the oil temperature ??? Put a small piece of kale or little batter to hot oil(180 c) if it sizzles and rises to the top then it means your oil is ready.
7.Fry the kale on both the sides until they are nice golden brown in color.  Another trick is when the bubbles that sizzles will get reduced it means the fritters are ready to take it out from the oil.
8.Now drain them in the paper towel.
9.Sprinkle with some chaat masala (optional) and serve hot with mint chutney, tomato ketchup or yogurt dips.





  May this New Year filled with all rich flavors of life!!
No festival is complete without Sweet.  Obbattu/Obattu is an important sweet that is made during this UGADI festival.  There are different variations and fillings that can be used for making Obattu.  This filling/stuffing which I am posting today is made using semolina and  coconut.  This obbattu is super soft like cotton; yes it remains soft even after 2 days.  My mother in law makes this Obattu and it tastes absolutely delish!!!  I hope you all will enjoy this post....

Here is the recipe for OBATTU WITH BENGAL GRAM DHAL AND JAGGERY which I have posted last year .


Ingredients for outer cover:

All purpose flour /Maida - 1 cup
Fine sooji/semolina - 1/4 cup
Salt - a pinch
Water - 1/2 cup approximately
Oil - 1/8 cup


1. Make soft dough using flour, fine semolina, salt and water.
2. Add oil and smear all over.
3. Cover and keep it aside for 4 hrs.

Semolina & Coconut filling
Ingredients for Filling:

Fine Semolina - 1 cup
Coconut - 1/2 cup
Water - 1 1/4 cup
Milk - 1 1/4 cup
Sugar - 1 1/2 cup
Rice flour - 1 tbsp
Ghee – 1 tbsp


1. Slightly roast the semolina with 1/4 tsp of ghee and keep it aside.
2. Add the coconut to the roasted Semolina.
3. Heat the milk + water.  Let it come to boil.
4. Add the rice flour to the semolina and coconut mixture.
5. Now add the hot milk to the mixture, mix well to avoid lumps.
6. Switch on the flame. Stir the mixture in the low to medium flame.
7. When the mixtures starts to thicken, add the sugar and mix well.
8. When sugar melts and starts to thicken add ghee.
9. Once all the liquid is absorbed, switch of the flame and let it cool.
10. When it is warm enough to handle make 14 to 15 balls.
11. Similarly divide the dough to 14 to 15 equal balls.
12. Using a plastic sheet, take a dough ball and pat to small disc. Keep the stuffing in the middle.
13. Close them pulling the edges to the middle and close it.
14. Pat them using your hand to thin disc of approximately 6 1/2 to 7 inch diameter. Make sure edges are equally thin.
15. Gently Transfer it to the hot griddle or tawa.  I have used heat proof paper. But if you using plastic sheet gently transfer it to the griddle without putting the sheet in hot tawa.
16. Now fry them on both the sides with little ghee.  Do not smear the ghee on the top.  Instead drip the ghee in the edge of the obbattu.
17.  Do not toast it for long time. Remove it when you see small golden patches on both the sides.
18. If it is fried for long time it becomes hard. Fry them in medium heat.
19. Enjoy soft obbattu.... This stays fresh for 2 days. If stored in fridge it stays for 3 more days.
20. If you store them in the fridge, Microwave them at the time of serving to enjoy the freshness.


Note :

1. You can also deep fry the Obattu in the oil if deep fried version is ok for you..this gives nice crispy exterior.
2. You can also add finely chopped cashewnuts and cardamom in the filling .



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