Savarin Chantilly – French Bundt Cake with Apricot Glaze
Jackie's Happy Plate
Jackie's Happy Plate
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  • 1 package active dry yeast (2 ¼ tsp yeast) 1/4 cup warm water 1/2 cup milk, scalded 1/3 cup soft butter or margarine 1/4 cup sugar 1/2 teaspoon salt 2 cups all-purpose flour, sifted 1 egg For Savarin Syrup 1 cup sugar 2 cups water 1/2 cup (or to taste) rum, kirsch or cognac Bring water and sugar to a boil. Remove from heat and cool to lukewarm. Stir in rum, kirsch or cognac. For Apricot Glaze One 12-ounce jar (1/1/4 cups) apricot preserves. Heat in a saucepan at medium-low, then strain to remove solids. For Crème Chantilly To make homemade whipped cream, whip 2 cups heavy whipping cream with 2 tablespoons confectioners’ sugar and 2 teaspoons vanilla, or feel free to use pre-made whipped cream. Instructions



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