Springtime, and the Strawberries Are Easy

Strawberry savarin is a favorite springtime dessert in France. This light, ring-shaped dessert, one of the most elegant of classic cakes, is created from an easy-to-make batter.

The cake gains its lightness from yeast but is completely different from other yeast-leavened cakes; savarins are moist and delicate and not chewy. Thus they are served for dessert, rather than as breakfast pastries or coffee cakes.

In addition, the dough requires no kneading--the batter is simply beaten. At a cooking school in Paris, I was taught to make the batter by beating it with a wooden spoon, but I prefer to make it with a mixer or a food processor.

In France, savarin dough is baked either in large cakes or individual ones that can have several forms, such as the bucket-shaped babas or the boat-shaped barquettes . I also make it into cupcakes or, as a new version of the all-American favorite, strawberry shortcake.

The spongy, light texture of savarin means that cakes can soak up a generous amount of spirited syrup, which gives them a delightful texture. Small cakes are dipped in syrup; the syrup is ladled over larger cakes.

Traditionally, the syrup is spiked with rum, but kirsch, Grand Marnier and Curacao are also popular. If you’re serving the cake with berries, moisten it with raspberry brandy. Use peach-flavored brandy with a cake that is garnished with peaches or nectarines, or creme de cacao for a subtle chocolate accent. You can add the spirits directly to the syrup, but it’s better to sprinkle it on the cake just before serving so it doesn’t evaporate. For an alcohol-free dessert, flavor the syrup with vanilla, citrus zest and juice or fresh ginger.

As cakes go, savarin is rather light in butter--it is enriched with only seven tablespoons in a cake that makes 12 to 14 servings. And it’s a practical dessert for busy schedules. The cake keeps well; it can be baked and moistened with syrup several days ahead. The only last-minute touches required are sprinkling the cake with spirits and garnishing it with fresh fruit.

To turn these cakes into lavish desserts, accompany them with the finest fruits of the season and a bowl of whipped cream. Depending on the cake’s shape, you can present it in different ways. You can slice a round cake or cupcakes in layers and fill and top with fruit and cream. The most spectacular of these desserts is a large, ring-shaped savarin generously filled with colorful fruit and decorated with rosettes of whipped cream or, for a modern variation, chocolate whipped cream.

For further embellishment, brush the cakes with apricot glaze, which makes them shiny and helps to prevent the liqueur from evaporating. Whichever presentation you choose, you will find these cakes to be refreshing springtime treats.

This cake is beautiful and delicious on its own, but if you would like a rich accompaniment, serve it with chocolate-flavored or Raspberry Brandy Whipped Cream.

STRAWBERRY SAVARIN Savarin Dough Savarin Syrup 3 cups strawberries, quartered lengthwise 1 tablespoon plus 1 1/2 teaspoons sugar 3 tablespoons plus 1 1/2 teaspoons Framboise (clear raspberry brandy)

Prepare Savarin Dough and let rise. Generously butter 5-cup ring mold. Transfer dough to mold and smooth top. Cover and let rise in warm place 25 minutes.

Uncover dough and let rise 15 to 30 minutes longer or until it reaches top of mold. Bake on center oven shelf at 400 degrees until dough comes away from side of pan, top is browned and wood pick inserted into cake comes out clean, 22 to 25 minutes. Invert cake onto rack and cool completely. (Cake can be frozen or kept 3 days in airtight container at room temperature.)

Prepare Savarin Syrup. Set cake rack above rimmed tray. Place cake on rack, with firm crust side down. Slowly and evenly ladle hot syrup over cake until it absorbs as much syrup as possible. Let stand 2 minutes. Return syrup from tray to saucepan and reheat to simmer, but do not overheat or it will caramelize. Moisten cake again with reheated syrup. Repeat few more times, until cake absorbs most of syrup. Gently brush sides of cake with syrup. Let cake stand 30 minutes. Using 2 wide metal spatulas, carefully transfer cake to platter.

Combine strawberries in bowl along with sugar and with 1 tablespoon plus 1 1/2 teaspoons Framboise. Mix gently using rubber spatula. Cover and refrigerate 15 minutes. Spoon berry mixture into center of ring. (Cake can be kept, covered, 1 hour in refrigerator.) Just before serving, slowly spoon remaining 2 tablespoons Framboise over cake. Makes 12 to 14 servings.

Savarin Dough 1 (1/4-ounce) package active dry yeast 1/4 cup hot water (110 degrees) 1 tablespoon plus 1 teaspoon sugar 2 cups flour 4 large eggs 1 teaspoon salt 7 tablespoons unsalted butter, cut into 14 pieces, at room temperature

To make dough using mixer: Sprinkle yeast over warm water in small bowl and add 1 teaspoon sugar. Let stand 10 minutes or until foamy.

Sift flour into bowl of mixer fitted with dough hook. Add 2 eggs, salt and remaining 1 tablespoon sugar. Mix briefly at low speed until few tablespoons flour are drawn into egg mixture. Add yeast mixture and remaining 2 eggs. Mix at low speed until dough is blended, about 10 minutes, occasionally scraping down dough. Beat at medium speed until dough is very smooth, about 12 minutes. Dough will be soft and very sticky.

Place dough in lightly oiled medium bowl. Place butter pieces on dough. Cover with slightly damp kitchen towel or plastic wrap and let rise in warm place until doubled in bulk, about 1 hour. Transfer dough to clean mixer bowl. Beat in butter with dough hook at low speed, scraping down often, until blended, about 3 minutes. Makes enough for 5-cup ring mold or 16 cupcakes.

To make dough in food processor: Place yeast mixture, 1 tablespoon sugar and eggs in food processor fitted with plastic or metal blade and process until blended, about 5 seconds. Sift in flour and salt and process 30 seconds without stopping machine. If dough is not smooth, transfer to medium bowl, lift dough up and slap down in bowl several times to knead.

Place dough in lightly oiled medium bowl. Place butter pieces on dough. Cover with slightly damp kitchen towel or plastic wrap and let rise in warm place until doubled in bulk, about 1 hour. Stir with cutting and folding motion using wooden spoon. Gently punch dough few times in bowl until butter is completely blended in. Makes enough for 5-cup ring mold or 16 cupcakes.

Savarin Syrup 1 1/4 cups sugar 2 cups water

Heat sugar and water in heavy, medium saucepan over low heat, stirring gently until sugar is dissolved. Bring to boil over high heat. Remove from heat. (Syrup can be kept 2 days in refrigerator.) Before using, reheat to simmer. Makes about 2 cups.

For individual desserts, bake dough as cupcakes. Serve with a combination of strawberries, raspberries and blackberries or with peach or kiwi slices.

APRICOT SAVARIN CUPCAKES Butter Savarin Dough Savarin Syrup 1 cup apricot preserves 2 tablespoons water 7 to 9 tablespoons rum or Grand Marnier

Prepare Savarin Dough. Spoon dough into 16 generously buttered cupcake or muffin pans, using about 2 tablespoons dough for each. Bake at 400 degrees, about 12 minutes.

Set cake rack above deep tray. Dip 1 cupcake upside down in hot Savarin Syrup and leave few seconds. Then ladle syrup over cake several times until moist but not soggy. Lift cake using broad slotted skimmer. Check by touching to be sure cake is softened throughout. (If there are any firm parts, repeat ladling with syrup.) Remove carefully with skimmer and drain upside down on cake rack.

After moistening about 1/3 of cakes, reheat syrup to simmer. Continue process with remaining cakes, reheating syrup as necessary. Slowly spoon any remaining syrup over cakes. Drain cakes 30 minutes on rack.

Heat apricot preserves and water over low heat in medium saucepan, stirring, until preserves melt. Strain into another saucepan, pressing on pieces.

Sprinkle each cupcake slowly with 1 1/2 to 2 teaspoons rum. Reheat strained preserves until just beginning to bubble. Stir in 1 tablespoon rum. Brush on all sides of cupcakes. Let cool 10 minutes before serving. Makes 16 servings.

To turn this dessert into a strawberry shortcake, substitute three cups sliced strawberries for the nectarines and use raspberry brandy or kirsch to sprinkle on the cake and to flavor the whipped cream.

NECTARINE SHORTCAKE Butter Savarin Dough Savarin Syrup 1/4 cup peach-flavored brandy 3/4 pound nectarines Peach-Brandy Whipped Cream

Place dough in generously buttered 9-inch layer pan. Smooth dough to even layer and let rise in warm place. Bake at 400 degrees until dough comes away from sides of pan, top is browned and wood pick inserted into cake comes out clean, about 15 minutes. Unmold onto rack. Moisten with Savarin Syrup as described above.

Carefully cut cake in half horizontally, using long, serrated knife. Carefully slide top of cake onto springform base without turning layer over. (Be careful--cake is very moist.) Sprinkle 2 tablespoons peach brandy on bottom cake layer. Slice all but 1 nectarine inward toward pit. Sprinkle slices with 1 tablespoon peach brandy.

On bottom layer spread half of whipped cream. Top with nectarine slices. Carefully slide top layer onto cake. Sprinkle top slowly and evenly with remaining 1 tablespoon peach brandy. Spread top layer of cake with remaining whipped cream. (Cake can be refrigerated up to 4 hours.)

Just before serving, slice remaining nectarine into very thin wedges and arrange in circle on top outer edge of cake. Serve cold. Makes 12 servings.

Serve this whipped cream with savarin and fresh fruit, or spread it on savarin slices and top with fruit to make shortcakes.

Peach-Brandy Whipped Cream 1 cup whipping cream, well chilled 2 teaspoons sugar 2 tablespoons peach-flavored brandy

Beat cream with sugar in chilled bowl with chilled beaters until soft peaks form. Add brandy and beat until stiff. Refrigerate until ready to use. Makes about 2 cups.