Savarin with Raspberry Cream

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    515

This savarin cake with raspberry cream is a delicious and impressive dessert that is perfect for celebrating Mother's Day. A savarin cake is a yeast-based cake that is soaked in a sugar syrup, giving it a moist and tender texture. Decorate the cake with fresh mixed berries, whipped raspberry cream and edible flowers, and you have a beautiful and delicious dessert that is sure to impress your mother on her special day. This recipe does not contain any alcohol, however, if you prefer a liquor-soaked savarin, simply add 100ml of any liquor of your choice when making the sugar syrup.

recipe updated Apr 29, 2025

Ingredients

  • Lemon icon
    Lemon
    1
  • Orange icon
    Orange
    1
  • Lemon icon
    Lemon
    1
  • Butter icon
    Butter
    180 g
  • Caster sugar icon
    Caster sugar
    395 g
  • Water icon
    Water
    240 g
  • All purpose flour icon
    All purpose flour
    355 g
  • Dried yeast icon
    Dried yeast
    1 teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Egg icon
    Egg
    6
  • Milk icon
    Milk
    60 g
  • Whipping cream icon
    Whipping cream
    300 g
  • Raspberry jam icon
    Raspberry jam
    100 g
  • Strawberries icon
    Strawberries
    as needed
  • Raspberries icon
    Raspberries
    as needed
  • Cherries icon
    Cherries
    as needed
  • Blueberries icon
    Blueberries
    as needed
  • Edible flowers icon
    Edible flowers
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Piping bag
  • kCook icon Serving plate
  • kCook icon Ring cake mold - 23cm (9")

Step preview

  1. Fit the Stir Tool
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Cook - 2 minutes, 105ºC, speed Stir 1
  4. Transfer the mixture into a medium bowl and let cool
  5. Grease a ring cake mould
  6. Clean the appliance bowl and fit the K-Beater
  7. Add the ingredients into the appliance bowl, fit the splashguard
  8. Mix – 30 seconds, speed Min
  9. Then add the ingredients
  10. Mix – 2 minutes, speed 1
  11. While the machine is running, gradually add butter into the appliance bowl
  12. Mix – 3 minutes, speed 3
  13. Pour the mixture into the prepared cake mould and cover with a damp tea towel
  14. Prove in a warm place – 1 hour
  15. After 1 hour, gently knock the dough back to deflate it and cover with a damp tea towel
  16. Prove in a warm place – 30 minutes
  17. Preheat the oven to 180ºC
  18. Bake the cake until golden brown and a skewer inserted comes out clean – 25 minutes, 180ºC
  19. Remove from the oven and let cool slightly – 10 minutes
  20. Turn the cake onto a plate and using a skewer, poke many holes into the cake all the way through
  21. Pour the syrup all over the cake and let cool completely
  22. Clean the appliance bowl and fit the Whisk Tool
  23. Add whipping cream and raspberry jam into the appliance bowl, fit the splashguard
  24. Mix until stiff peaks form – 1 minute 30 seconds, speed Max
  25. Transfer the cream into a piping bag fitted with a large open star tip
  26. Place the cooled caked onto a serving plate
  27. Pipe stars and swirls over the top of the cake
  28. Decorate with mixed berries and edible flowers
  29. Serve
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