The gateau savarin, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You need a 20cm buttered ring tin and a piping bag without a nozzle.
The gateau savarin, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You need a 20cm buttered ring tin and a piping bag without a nozzle.