This is a Savarin I made back in August, with some of the last good strawberries of the season. My family likes this cake so much, I made it four times over the summer. It is more complex and delicious than a strawberry shortcake, but with the same appeal. It is supposed to have some whipped cream decoration, but I generally pile so much fruit on it there really isn?t room, so the whip cream goes in a bowl on the side.
The components are:
Rose’s Brioche is in all her Bibles, the Savarin is in the Cake Bible on p.79. I flavored the Brioche dough with the zest of two small oranges and 1 tsp of the browned milk solids left over from clarifying butter.
My goal for the syrup is to lightly sweeten the Savarin, without overpowering the basic brioche flavor or tasting too boozy. I make it with 4T of gold rum and 110g of demerara sugar. I have tried Limoncello (with blueberries), Grand Marnier (with Strawberries), and Amaretto (with peaches), but we all like the gold rum best, especially with the orange zest and strawberries.
Because I wanted a longer-lasting glaze, I made Rose?s cassava glaze (p. 611, PPB) to brush on the outside of the cake and over the fruit. I like the lemon version best.
Agar-Agar whipped cream
I used agar to stabilize the cream. I have seen comments that raise questions about shelf life of agar since it is used for petri dishes. It is not used to feed the bacteria in the dishes, but rather to provide a way of keeping them contained in the dish. The bacteria don?t feed on the agar, it is an unusual carbohydrate that most microbes can?t digest (says Harold McGee). It is generally stronger and longer-lasting than gelatin, and once set it doesn?t melt again until 185 degrees. I use it because I don’t like the smell of simmering gelatin (OK, the source creeps me out a bit, too).