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Savarin Cake with Grand Marnier Syrup

This savarin cake with Grand Marnier syrup is a comforting yet elegant dessert featuring a soft yeast cake soaked in a fragrant syrup, topped with whipped cream and berries.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/3 cup water To wake up the yeast.
  • 2 tablespoons heavy cream For the cake mixture.
  • 2 1/4 teaspoons active dry yeast One 1/4-ounce packet.
  • 1/4 cup sugar For the cake mixture.
  • 1 1/2 cups bread flour Provides structure for the cake.
  • 2 large eggs At room temperature.
  • 1/2 cup unsalted butter Softened (1 stick).
  • 1 teaspoon finely grated orange zest For flavor.
  • a generous pinch fine salt Enhances flavor.
  • Cooking spray For the plastic wrap.
  • Butter and flour For the mold.
For the Syrup
  • 1/2 cup water For syrup preparation.
  • 3/4 cup sugar Sweetens the syrup.
  • 1 whole vanilla bean For flavoring the syrup.
  • 1 cup dessert wine Such as Muscat, adds depth.
  • 2 to 1/4 cup Grand Marnier or other orange liqueur For citrus flavor.
For Serving
  • 3/4 cup heavy cream, whipped For topping.
  • Currants or fresh berries For garnish.

Method
 

Preparation
  1. Warm the water and cream in a small pan over low heat until the mixture reaches about 100°F. Pour it into the bowl of a stand mixer fitted with the paddle.
  2. Sprinkle in the yeast and sugar, and let it sit for about 5 minutes until foamy.
  3. Add the bread flour and mix on medium speed until a moist dough starts to form.
  4. Add the eggs and mix for 2 minutes, then for 2 more minutes on high speed until smooth and rich.
  5. Scrape down the bowl, then add the orange zest and salt, followed by the softened butter a little at a time.
  6. Mix on high for about 3 minutes, until the dough becomes stretchy and tacky.
Baking
  1. Butter and flour an 8-inch ring mold, and spoon in the batter.
  2. Cover loosely with plastic wrap sprayed with cooking spray and let it rise in a warm spot for about 30 minutes.
  3. Preheat the oven to 350°F while the cake rises.
  4. Bake for 30 to 35 minutes, until golden and a tester comes out clean.
  5. Cool in the mold for 10 minutes, then turn out onto a rack to cool completely.
Syrup Preparation
  1. Combine water and sugar in a saucepan. Split the vanilla bean lengthwise and scrape out the seeds, adding both seeds and pod to the pan.
  2. Simmer until the sugar dissolves, then remove from heat and stir in the wine and Grand Marnier.
Soaking and Serving
  1. Set the cooled cake on a rimmed platter and pour warm syrup over it, turning the cake several times to soak evenly.
  2. Cover and refrigerate for 1 hour, spooning more syrup over the cake as it chills.
  3. Pour any extra syrup into a pitcher, fill the center of the cake with whipped cream, and top with currants or berries.

Notes

This dessert can be made ahead and served chilled. The flavors deepen as it sits, making it even better after a little rest. Watch out for dough texture and avoid overheating the liquids for yeast activation.