Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete
with soaking syrup and cream filling!
It is good an hour after baking and gets better each day, with or without its unique
orange soaking syrup, and special cream cheese fondant overcoat.
Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum).
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!
Repeat
the soaking syrup, curd, and frosting process.
Coconut in the cake,
soaking syrup and glaze and topped with more coconut.
Allow the cups to
soak the syrup and cool until slightly warm.