I would like to bake a Savarin for desert on Easter but I don't know of a dependable recipe. Can anyone point me toward one? I would also like to know if I can bake this bread-like cake the night before serving it or is it best baked the day of serving? I intend to soak it in some kind of sugar syrup and serving it with berries and cream chantilly.
Or would I be better off baking a Baba au rhum or one of Peter Reinhart's 'Celebration Breads'?
(I haven't had a Savarin in 30 years and I can't really remember what they taste like~~but it sounds special!)