Orange Savarin with Berries

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Orange Savarin with Berries
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Health Score:
35 / 100
40 min.
ready in 2 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie234 cal.(11 %)
Protein5 g(5 %)
Fat7 g(6 %)
Carbohydrates32 g(21 %)
Sugar added10 g(40 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.5 mg(4 %)
Vitamin K3.3 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate103 μg(34 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C22 mg(23 %)
Potassium175 mg(4 %)
Calcium29 mg(3 %)
Magnesium16 mg(5 %)
Iron1 mg(7 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4 g
Uric acid41 mg
Cholesterol69 mg
Complete sugar14 g


For the dough
30 grams fresh Yeast
50 grams sugar
150 milliliters lukewarm milk
100 grams butter
375 grams Pastry flour
4 medium eggs
1 pinch salt
For the topping
125 milliliters Orange juice
75 grams sugar
1 packet Vanilla sugar
4 Tbsps brown Rum
6 Tbsps Orange liqueur
4 Tbsps Orange marmalade
500 grams mixed Berry
How healthy are the main ingredients?
Orange juicesugarsugareggsalt

Preparation steps


For the dough, crumble yeast and mix with milk and 1 teaspoon of sugar. Cover and let sit for 10–15 minutes in a warm place. Melt butter. Place flour in a bowl and add eggs, salt, remaining sugar and butter. Knead with dough hook of a hand mixer into a smooth soft dough. Cover and let rise for 30 minutes in a warm place. Grease a 2.5 liter (approximately 10-cup) savarin or wreath form. Knead dough briefly and add into mold, then let sit for 5–10 minutes. Bake in a preheated oven at 175°C (approximately 350°F) for about 45 minutes.


For the topping, mix orange juice with sugar and vanilla sugar and simmer for 3–5 minutes. Add rum and orange liqueur. Remove savarin from mold and pour 1/2 of orange juice mix into mold, then return savarin into mold and sprinkle with remaining orange juice mixture. Let soak about 30 minutes, until liquid is absorbed, then remove from mold and place on a plate.


Heat marmalade for 2–3 minutes with 1–2 tablespoons of water. Pass through a sieve and brush over savarin. Place berries in center of savarin and serve.