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!
I enjoyed this challenge as I had to research a vegan recipe. It made it more challenging and interesting. There were surprisingly few vegan savarin/rum baba recipes out there.
What was disappointing, however, was the end result. Technically, the savarin came out perfect. But it tasted horrible. I don’t believe this is in any way due to the recipe I used (what could be so bad about yeast, almond milk, sugar, flour, margarine and vanilla?), but instead the liqueur I used. I’m not a fan of alcohol, so I bought a nice bottle of lemon and elderflower liqueur, which I thought would be nice as I love elderflower. I think it may have been this that gave the savarin a strange, artificial, play-dough flavour. It was really gross. Even the chickens didn’t like it! Sadly, against all my beliefs, it’s fate was the bin.
As for the pastry cream. It tasted OK, but wasn’t about to set the world alight. However, it had way too much flour in it. It set like rubber and had the same mouth feel. Not exactly a smooth, luxurious eating experience normally associated with creme patisserie.
It was a real shame as I’d spent a lot of time researching and was really looking forward to the result. I will try the savarin recipe again but will use a different syrup, maybe with natural fruit juice.
I hate to be so negative. But hey, cooking is about learning, trial and error and of course things aren’t always going to go to plan!