To make sure that the savarin absorbs as plenty syrup as possible - it is surely like a true "sponge" - I allow it dry after baking for a day or two.
Savarin with Cinnamon and Rum
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To make sure that the savarin absorbs as plenty syrup as possible - it is surely like a true "sponge" - I allow it dry after baking for a day or two.
Savarin with Cinnamon and Rum

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