Savarin Sponge Cake with Strawberry Filling and Chantilly Cream Recipe

A slice of savarin sponge cake filled with strawberry purée, topped with Chantilly cream and coated in milk chocolate.
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Description

This Savarin Sponge Cake features a soft and airy sponge soaked in a citrus-infused syrup and filled with a smooth strawberry purée. Topped with a layer of Chantilly cream and finished with a milk chocolate coating, this cake is perfect for special occasions and dessert lovers who crave something light yet indulgent.

Ingredients
    For the Savarin Sponge
  • 90 g milk
  • 10 g fresh yeast
  • 17 g caster sugar
  • 3 g 3.5 fine salt
  • 100 g eggs
  • 200 g 200 T55 flour
  • 40 g melted unsalted butter
    • For the Syrup
  • 600 water g
  • 1 of Zest orange
  • 1 of Zest lemon
  • 20 rum g (to taste)
  • For the Strawberry Filling
  • 330 g strawberries
  • 135 g water
  • 100 g caster sugar
  • 18 g cornflour
  • 7 g 7.5 gelatine
    • For the Chantilly Cream
  • 200 g whipping cream
  • 200 g double cream
  • 70 g caster sugar
    • For the Chocolate Coating
  • 400 g milk chocolate
  • 100 g oil
Instructions
    For the Savarin Sponge
  1. 1
    In a mixing bowl, combine the fresh yeast with warm milk. Add the flour, eggs, sugar, and salt. Mix on low speed for 2 minutes until combined.
  2. 2
    Add the melted butter and mix until fully incorporated.
  3. 3
    Prepare a 25x30 cm cake frame or tray by greasing it with cooking oil or butter. If using a frame, cover the bottom with tin foil.
  4. 4
    Pour the savarin sponge mixture into the prepared frame or tray. Cover with plastic wrap and allow it to proof at room temperature for about 2 hours, or until doubled in size.
  5. 5
    Preheat the oven to 165°C (329°F). Bake the sponge for about 20 minutes, or until golden and firm to the touch.
  6. 6
    Once baked, poke the sponge with a toothpick and let it cool.
    7. For the Syrup:
  7. 7
    In a pot, bring the water and sugar to a boil.
  8. 8
    Remove from heat, then add the orange zest, lemon zest, and rum. Let the syrup cool to room temperature.
    9. For the Strawberry Filling:
  9. 9
    Hydrate the gelatine by soaking it in cold water, then set aside.
  10. 10
    Blend the strawberries into a smooth purée using a hand blender.
  11. 11
    Transfer the strawberry purée to a medium pot, add the water, sugar, and cornflour, and mix well.
  12. 12
    Cook the mixture over medium heat for about 8 minutes, until it thickens.
  13. 13
    Remove from heat and stir in the hydrated gelatine. Allow the filling to cool to room temperature.
    14. Assembling the Cake:
  14. 14
    Once the syrup has cooled, strain it, and pour it all over the savarin sponge to fully soak it.
  15. 15
    Spread the cooled strawberry filling evenly over the soaked sponge, smoothing the surface.
  16. 16
    Chill the cake in the fridge for 1 hour.
    17. For the Chantilly Cream:
  17. 17
    In a mixing bowl, whip the whipping cream, double cream, and caster sugar until the mixture holds stiff peaks.
  18. 18
    Reserve some of the Chantilly cream for later decoration, and pour the remaining cream over the chilled cake. Smooth the top and freeze the cake for 3 hours.
    19. For the Chocolate Coating:
  19. 19
    Melt the milk chocolate and stir in the oil until well combined. Set aside for coating.
    20. Finishing and Decoration:
  20. 20
    Remove the cake from the frame and freezer. Place baking paper on top and turn the cake upside down.
  21. 21
    Gently remove the tin foil from the bottom of the cake. Warm it slightly with your hands to ease removal.
  22. 22
    Cut the cake into long shapes.
  23. 23
    Dip each piece into the chocolate coating, then pipe some of the reserved Chantilly cream on top.
  24. 24

    Optionally, decorate with additional chocolate and red neutral glaze. (see recipe link)

  25. 25
    Let the cake defrost fully in the fridge before serving.
  26. 26
    Enjoy!
Read it online: https://pastrybyioan.com/recipe/savarin-sponge-cake-with-strawberry-filling-and-chantilly-cream-recipe/