savarin

[ sav-uh-rin ]

/ ˈsæv ə rɪn /

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noun

a spongelike cake leavened with yeast, baked in a ring mold, and often soaked with a rum syrup.

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Origin of savarin

1875–80; <French, named after Anthelme Brillat-Savarin (died 1826), French politician and gourmet

The discovery of a new dish, said Brillat-Savarin, is of greater importance to humanity than the discovery of a new planet.
More Hunting Wasps|J. Henri Fabre
Thwicket had left two minutes before, having learned that Gallivant was at the Savarin.
Tin-Types Taken in the Streets of New York|Lemuel Ely Quigg
Baron Savarin, who wrote a treatise on the art of enjoying life, should have added a chapter on the happiness of contrast.
With the World's Great Travellers, Volume 2|Various
These are little gastronomic felicities which Brillat-Savarin, otherwise so complete an author, overlooked in his book.
The Red Inn|Honore de Balzac

Dumas' soup for dinner; but for breakfast the unrivalled omelette of Brillat-Savarin.
The Feasts of Autolycus|Elizabeth Robins Pennell