Savarins are some very syrupy cakes, which are served with a lot of whiskey. This dessert is a creation of French gastronomy.
200 ml milk
250 g flour
15 g yeast
2 tablespoons sugar
3 tablespoons oil
400 ml of water
250 g old
1 vial contains rom
500 g fresh
2 tablespoons old
3 tablespoons strawberry jam
Method of preparation
First dissolve yeast in a little warm milk, mix with sifted flour, sugar, oil, whole egg, a little salt and milk.
Mix all the ingredients, until a soft dough will result. Leave everything in a hurry, until it doubles in volume.
Grease the forms of savarine and put the composition into shape, until it is evenly filled.
Let it also grow in shape for 15 minutes, then bake the sauces at 160 degrees for 20 minutes.
Remove the skewers from the shape and leave to cool and then cut a small lid.
Mix the water with the sugar on the stove until it melts, then add the essence of rum and so you will get the syrup. It sips very, very well every savarine.
Beat the whipped cream well and then put the sugar. Fill the sausages with whipped cream, put the lid cut on them, then decorate with jam.
Keeps cold mackerel.
Tags Cakes Desserts