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