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Savarin This variation on the Baba is made without raisins (Recipes by ingridients raisins) and baked in a large ring mold. Named after Brillat-Savarin, a famous about eighteenth-century food writer, this rich yeast (Recipes by ingridients yeast) cake is soaked with rum-flavored syrup (Recipes by ingridients syrup) and filled with Pastry Cream, Creme Chantilly or fresh fruit. Easy Recipe Savarin. Recipes Savarin Romanian-style.