Savarin

This variation on the Baba is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with Pastry Cream, Creme Chantilly or fresh fruit.
== Recipes ==
* Savarin Romanian-style
Category:Glossary