Savarain Aux Fruits
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 50 | grams |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 15 | grams |
sugar
|
|
| 150 | grams |
yeast, active dry
|
|
| 70 | grams |
water
|
|
| 10 | grams |
yeast, active dry
|
|
| Syrup | |||
| 300 | grams |
water
|
|
| 150 | grams |
sugar
|
|
| 1 | x |
flavoring
|
* |
| 1 | x |
whipped cream
and sugar |
*
|
| 1 | x |
fruit
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 5E+1 | grams |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 15 | grams |
sugar
|
|
| 1.5E+2 | grams |
yeast, active dry
|
|
| 7E+1 | grams |
water
|
|
| 1E+1 | grams |
yeast, active dry
|
|
| Syrup | |||
| 3E+2 | grams |
water
|
|
| 1.5E+2 | grams |
sugar
|
|
| 1 | x |
flavoring
|
* |
| 1 | x |
whipped cream
and sugar |
*
|
| 1 | x |
fruit
|
* |
Directions
Put yeast in a bit of warm water with a bit of sugar.
Let eggs come to room temperature.
On a clean surface, sift the flour and salt.
Make a hole in the center with your hand, put the eggs and butter inside.
Mix the egg and butter together and add a bit of water.
Mix in the remaining water and sugar, add the yeast, and mix everything together.
Take the dough and begin beating it.
It should be very liquidy. Beat the dough untill it becomes smooth and shiny and doesn't stick to your finger when you prod it. Put it in a angel-food cake mold and let rise untill it is about doubled in size. Bake in oven at 375 to 390 untill it's done (toothpick comes out clean). Boil the sugar and water together, remove once it comes to boil. Add the flavorings, suggested flavors are: Rum, anise (5 spice powder is good), and citrus peel or fruit. When cake has cooled, put the cake on a serving plate and pour the syrup over it. Repeat untill as much syrup as possible has been absorbed into the cake. Pipe whipped cream on in a decorative manner and place fruits on it.
