Soulful Creations

  Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious  cakes!    Savarin Servings: 8/10 Ingredients 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour 2 tablespoons (30 ml) water, lukewarm 6 (320 gm) large eggs at room temperature, separated ½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast 4 teaspoons (20 ml) (20 gm) sugar 2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature 1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional) 1 teaspoon (5 ml) (6 gm) salt ¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan  Directions: Sponge In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yea