Savarain aux fruits

Yield: 1 Servings

Measure Ingredient
50 grams Butter
2 Eggs
pinch Salt
15 grams Sugar
150 grams Yeast
70 grams Water
10 grams Yeast
300 grams Water
150 grams Sugar
Flavoring
Whipped cream and sugar fruits (strawbarries, raspberry coulis, kiwi, mango)

CAKE

SYRUP

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 375-390 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.

Posted on rec.food.recipes by ah787@... (Bill Stuart) Transferred to MM Format by mark@... (Mark Alexander)

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