Description
Savarin - a traditional French Christmas cake, the counterpart of Baba. This pie was invented in the 19th century by the brothers Julien and named in honor of Mr. Briya of Savaran, supporting the recipe for the syrup for impregnation. Recipes this pie a great multitude, like our cakes. I suggest to try to cook my version savarina. It just seems difficult. In fact, it is not time consuming, it is much easier to prepare than cake. But it is extremely soft, moist, fragrant, with a rich palette of flavors. Help yourself!
Ingredients
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Flour
2 cup
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Sugar
1 Tbsp
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Water
0.25 cup
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Chicken egg
4 piece
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Yeast
0.5 pack
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Butter
130 g
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Cream
1 cup
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Candied
50 g
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Sugar
2 cup
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Orange
0.25 piece
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Lemon
0.25 piece
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Black tea
1.5 cup
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Rum
0.25 cup
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Dark chocolate
50 g
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Cream
3 Tbsp
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Granulated sugar
1 handful
Cooking
Mix warm water, sugar, yeast and 3/4 Cup flour. Cover with cling film and leave the dough to rise in a warm place for 1 hour.
So well risen dough.
Mix eggs with cream, add to the dough.
Pour all the flour and knead the dough well until then, until the dough will not stick to hands. Again cover and leave for proofing for 45 minutes.
Vmese in the dough, warm oil.
And add candied fruit. Savarin different from our cake since it don't put raisins.
Put the dough into a round shape with a hole in the middle. This characteristic savarina form. Typically, a hole in the finished cake filled with whipped cream. Let the dough still stand up in the form until heated oven. It should be very airy.
Preheat the oven to 200 degrees and bake Savarin for about 45 minutes. Savarin should be light Golden.
While the pie is baked, prepare the impregnation. In strong tea, add sugar (the amount you and reduce), sliced oranges, lemons, boil until then, until the tea turns into syrup. Remove the fruit and add the rum.
Gradually cooled cake impregnated with syrup. The cake should be airy and moist. And very fragrant.
Savarin now you can decorate. I melted the chocolate with cream and pour the pie. Top culinary powdered sugar.
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