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!
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
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
- 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.