The savarin is a typical French pie that goes back to the 1830's or possibly earlier. It may look like a regular crown cake but the difference is it's yeast raised and soaked in a syrup.
There are several varieties, some more popular than others. A good suggestion is the orange-rum version with chantilly cream and fruit garnish.
Its richness will certainly keep you savouring each mouthful.
Tools used: Savarin pan 23 cm, wooden spatula, pastry scraper, pastry brush, sieve, whisk.