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Savarain aux Fruits

  • 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, rasberry coulis, kiwi, mango) 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 until 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 until it is about doubled in size. Bake in oven at 375-390 until 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 until as much syrup as possible has been absorbed into the cake. Pipe whipped cream on in a decorative manner and place fruits on it.

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