| 释义 |
‖ savarin|savarɛ̃|
[f. the name of Anthelme Brillat-Savarin (1755–1826), French gastronome.]
A light, ring-shaped cake made with yeast, soaked in syrup flavoured with liqueur, and served with fruit and cream. Also attrib.
1877E. S. Dallas Kettner's Bk. of Table 402 Little has been said about the Bath bun, the Banbury cake, the Scotch shortbread, the Brioche, the Baba, the Savarin, the Gauffre. 1894G. du Maurier Trilby I. ii. 127 The cakes were of three kinds—Babas, Madeleines, and Savarins... The Savarin..is shaped like a ring, very light, and flavoured with rum. 1928J. Rhys Postures xviii. 180 A savarin, an éclair, two meringues—the ones you like, and I've ordered tea. 1943A. L. Simon Conc. Encycl. Gastron. IV. 115/1 Savarin paste. 1958[see baba2]. 1963R. Carrier Great Dishes of World xv. 252 The savarin cake mixture..is the basis of rum baba as well as many other famous sweets. Ibid. 253 Butter a deep cake tin or savarin mould and half-fill it with dough. 1969Daily Tel. 12 Nov. 15/6 A hinged cake-tin with two interchangeable bases, one for deep sponges, the other—fluted, with a funnel—for savarins. |