Love to everyone who follows my recipes:) We are here with the fruit savarin cake whose recipe I got from the French chef. Bon appetit in advance. I am adding the recipe with all the tricks below.
INGREDIENTS:
For the dough:
1 cup flour
40-50 g butter- margarine (no more than 2 tablespoons full)
1 egg
1 dry yeast (1 tablespoon sugar, 4 tablespoons water, 3 tablespoons milk for dry yeast! Both should be warm)
For the syrup:
200 g sugar
400 g water (let's squeeze a few drops of lemon to prevent crystallization of sugar)
For Whipped Cream
1 packet of whipped cream
Half a glass of milk
Grapes, apples or bananas...
NOTE: All materials that need to be washed are washed before shooting.
CONSTRUCTION:
Dear everyone, first of all, we start by doing the fermentation process because the cake needs to be fermented. We bring our dry yeast together with our sugar and warm liquid ingredients and then ferment it until we prepare the cake mixture. Now we start the cake mix.
(The whole trick of this cake is the phrase that has become legendary: all ingredients must be at room temperature)
We combine our flour with oil and eggs and bring it to a consistency. Then slowly pour the yeast into the cake mixture and make the mixture more liquid. We leave the thickened mixture for 45 minutes to ferment. In a corner, we make our sherbet and whipped cream in the measurements I specified and send the whipped cream to the fridge and the sherbet to the stove.
And 45 minutes are up... If our mortar also puffs up, this shows that we are on the right track. Savarin cake molds are used for this because they have a round center and unpatterned surface, unlike normal cake molds. Also, the recipe I will give according to the normal cake mold will be less. I used a small-sized round borama and put a round soufflé dish in it. After putting the cake mixture in the tray, I baked it in a preheated 180°C oven for 35 minutes.
We have come to the 3rd detail of our cake full of tricks. Here, we pour our syrup over our cake as soon as it comes out of the oven and let it cool. By the way, I took out the soufflé dish when it cooled. Now it should be 1 hour later. Next we come to our whipped cream detail. We put the whipped cream in the opened cavity and add the banana or apple on the sides and the grapes on top for a fan image. Here is your fruit savarin cake ready! Bon Appetit:)
#givetherecipe #cake #dessert
