Apr 052013
 

Savarin fruit cakes are little yeast cake moistened with a sugar-rum mix, and is in fact a French classic from the Lorraine region. But it has become popular in Germany too and I thought it is a great recipe to publish. There are special Savarin forms for this kind of cake. You can vary the fruit as you like. Happy Baking!

1x1.trans Savarin Fruit Cakes

Ingredients (12 pieces)
7-10g sachet of dry yeast
125 ml warm milk
350 g plain flour, sifted
4 medium size  eggs
100 g unsalted butter, slightly softened
1½ cups sugar, 1 package vanilla sugar
1/8 l white wine or grape juice, pinch of salt
1/8l water
Zest of 1 lemon
¼ cup rum
250 g heavy cream (for decoration)
400 g mixed fruit like mandarins (can), raspberries, cocktail cherries, Kiwi and lemon mint leaves or any mixed fruit will be fine

 Cooking Instructions
- Dissolve the yeast in the warm milk. Place flour into a bowl and make  a mold in the middle, add milk with yeast into mold with a bit of flour, mix it and let it rise for 15 min covered at a warm place.
- Melt butter, let cool off  a bit. Beat eggs, 50 g sugar, vanilla sugar and salt until foamy, then add butter.  Add this dough to the yeast dough and knead it until smooth, then let rise for 30 minutes (covered, warm place).
- Grease Savarin forms with butter and fill them half with the dough. Let dough rise in the forms for another 20 minutes.
-Pre-heat oven to 390 F and bake Savarins for about 25 minutes.
- Bring white wine, rum, remaining sugar and lemon zest to a boil (sugar should be dissolved completely). Pour through a sieve then drip it onto the Savarins; allow the Savarins to absorb the liquid
- Beat heavy cream until firm, fill it in a decorating bag with star nozzle and make circles into the middle of the Savarins.
- Decorate with fruit and lemon mint leaves.

 

Savarin Molds

1x1.trans Savarin Fruit Cakes
1x1.trans Savarin Fruit Cakes
 April 5, 2013  Posted by at 3:34 pm German Recipes, Savarin Fruit Cakes Tagged with: , , , , ,  Add comments

Leave a Reply