Hazelnut Savarin

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Hazelnut Savarin
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Health Score:
3,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
12
for the cake
softened butter (for the baking dish)
breadcrumbs (for the baking dish)
250 grams softened butter
200 grams sugar
1 tablespoon Vanilla sugar
1 pinch salt
1 generous pinch organic lemon zest
4 eggs
200 grams Pastry flour
200 grams ground Hazelnuts
2 teaspoons Baking powder
100 grams cornstarch
120 milliliters milk
for serving
100 grams sugar
4 centiliters Rum
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarsugarsaltegg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease a Savarin mold with butter and dust with breadcrumbs.

2.

Cream the butter and the sugar until fluffy. Add the vanilla sugar, salt and lemon zest and stir in the eggs one at a time. Combine the flour with the hazelnuts, baking powder and corn starch, then add to the eggs, alternating with the milk, and stir into a smooth, heavy batter. Fill the mold (use a pastry bag if needed) and bake in the preheated oven for 30 minutes until golden brown.

3.

Boil the rum with the sugar and 100 ml (approximately 1/2 cup) of water and let simmer until thick and syrupy. Remove the pan from the oven, soak the cake in the syrup while still hot, then allow to cool.

4.

Remove from the mold, dust with powdered sugar and serve with cherries if desired.