Ingredients
180 grams (about 6-1/3 ounces) Hungarian or any very fine flour
60 grams (about 2 ounces) butter
40 grams (about 1-1/3) sugar
40 grams (about 1-1/3 ounces) sweet almonds (to line mold, optional)
2 deciliters (about 4/5 cup) milk (a bit less if dough is too sticky)
2 egg yolks
1 egg white
a pinch of salt
brewer's yeast, amount, the size of a small egg
For syrup (Used after the dough has been baked)
30 grams sugar in 2 fingers of water
1 teaspoon of vanilla sugar
2 tablespoons of rum or kirsch
Equipment needed
Large round mold, greased with butter, dusted with ordinary flour and mixed with icing sugar, lined at the bottom with blanched toasted slivered almonds
Original Italian text
Farina d'Ungheria o finissima, grammi 180
Burro, grammi 60
Zucchero, grammi 40
Mandorle dolci, grammi 40
Latte, decilitri 2
Uova, due rossi e una chiara
Una presa di sale
Lievito di birra, quanto un piccolo uovo
siroppo denso
grammi 30 di zucchero in due dita di bicchiere
d'acqua e quado l'avrete ridotto a siroppo denso
un cucchiaino di zucchero vanigliato
due cucchiaiate di rhum oppure di kirsch,
Directions
The name of this cake was given to honor Brillat-Savarin; so it is therefore important to call it by its French name. To get the typical shape of a "Savorin" you need a round mold that contains twice the amount of the mixture you shall put into it.
Grease the mold with cold butter, dust with ordinary flour mixed with icing sugar, and line the bottom with peeled, slivered almonds in the bottom of the mold. The almonds will taste better if they are roasted (You can also make savarin without the almonds).
Mix the yeast with a touch of warm milk and a generous pinch of Hungarian flour to make a small loaf that will be set aside (as n the recipe for baba).
Place the remaining flour and all the other ingredients, except the milk, in a bowl.
Add the milk little by little (if You see that the dough is becoming too soft, use less milk).
Blend with a wooden spoon, then add the yest loaf.
Work the dough until it no longer sticks to the sides of the bowl).
Place the dough into the greased mould which has been dusted with flour and sugar, and lined with almonds.
Allow it rest in a warm place, draft free. This will take about 4 or 5 hours.
Bake.
Prepare the syrup. Boil 30 grams of sugar in two fingers of water, when it has cooled completely add a teaspoon of vanilla sugar and two tablespoons of rum or kirsch.
Then remove the savarin from the mold, and while it is still hot brush the syrup all over, until it has all been used up.
Serve hot or cold, as you like.
Original Italian text
Ungete lo stampo con burro ghiaccio; spolverizzatelo di farina, comune mista con zucchero a velo e spargete in fondo al medesimo le dette mandorle sbucciate e tagliate a filetti corti. Se le toostate, farete meglio.
Stemperate ed impastate il lievito con un gocciolo del detto latte tiepido e con un buon pizzico della farrina d'Ungheria per fare un piccolo pane che porrete a lievitare come quello del Baba. Ponete il resto della farina e gli altri ingredienti, meno il latte che va aggiunto a poco per volta, in una catinella, e cominciale a lavorarli col mestolo poi uniteci il lievito e quando il composto sara lavorato in modo che si distacchi bene dalla catinella, versatelo nello stampo sopra le mandorle.
Ora mettetelo a lievitare inluogo appena tiepido e ben riparato dall aria, preve nendovi che per questa seconda lievitatura, occorreranno quattro o cinque ore.
Cuocetelo al forno commune o al forno da campagna e frttanto preparate il sequente composto: fate bollire grammi 30 di zucchero in due dita, di bicchiere, d'acqua e quado l'avrete ridotto a siroppo denso, ritiratelo dal fuoco e, diaccio che sia, aggiungete un cucchiaino di zucchero vanigliato e due cucchiaiate di rhum oppure di kirsch, poi sformate il savarin e cosi caldo, con un pennello, spalmatelo tutto di questo sciroppo finche ne avrele.
Servite il dolce caldo o diaccio a piacere.
Questa dose, benche piccola, puo bastare per cinque o sei persone.
Se vedete che l'impoasto diventeasse troppo liquido con l'intera dose del latte, lasciatene indietro un poco. Si puo fare anche senza le mandorle.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi. |
