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Savarin - Test
Contributed by: Shields
  • 1. Which liquor is commonly used to soak Savarin?
A) Rum
B) Tequila
C) Whiskey
D) Vodka
  • 2. What is the texture of Savarin?
A) Flaky
B) Dense and crumbly
C) Sandy
D) Moist and spongy
  • 3. Which country is Savarin originally from?
A) Italy
B) France
C) Spain
D) Germany
  • 4. Savarin is similar to which other dessert?
A) Cheesecake
B) Pavlova
C) Tiramisu
D) Baba au rhum
  • 5. Which fruit is often used as a topping for Savarin?
A) Apple slices
B) Banana
C) Berries
D) Pineapple
  • 6. What type of mold is typically used to bake Savarin?
A) Loaf pan
B) Ring mold
C) Square baking pan
D) Muffin tin
  • 7. What type of sugar is often used in Savarin?
A) Powdered sugar
B) Brown sugar
C) Liquid sugar
D) Granulated sugar
  • 8. What is the primary function of the yeast in Savarin?
A) To leaven the cake
B) To thicken the batter
C) To sweeten the cake
D) To flavor the cake
  • 9. What can be added to the soaking syrup for flavor?
A) Chili powder
B) Ground coffee
C) Citrus zest
D) Vanilla extract
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