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🥤 Savarin with Raspberries and Cream

390 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 pinch salt
• 10 g yeast
• 50 ml lukewarm milk
• 20 g sugar
• 2 eggs
• 20 g soft butter
• 60 g sugar
• 20 ml Grand Marnier
• 60 ml rum
• 250 g raspberries
• powdered sugar
• 20 ml Grand Marnier
• 200 ml whipping cream

Instructions

1. 1. Dissolve the yeast in the milk. Stir the mixture well with the remaining dough ingredients until a smooth dough forms. Let the dough rise in a warm place for about 30 minutes until it has doubled in size.
2. 2. Place the dough on a work surface lightly dusted with flour. Knead it vigorously until it is smooth and elastic.
3. 3. Grease the baking pan with butter. Fill the dough into the pan and let it rise for about 15 minutes. Bake the cake in the preheated oven at 200 degrees for approx. 30 minutes until golden brown.
4. 4. Boil the sugar with 125 milliliters of water until a syrupy consistency forms. Remove the pan from the heat and stir in the orange liqueur and rum.
5. 5. Wash the raspberries thoroughly. Mix them with powdered sugar and orange liqueur and let them marinate briefly.
6. 6. Invert the cooled cake onto a plate. Pour the syrup evenly over the cake until it is well soaked.
7. 7. Decorate the cake with the marinated raspberries and the stiffly whipped cream.

Nutrition per serving

• kcal: 390
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 62 g