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🍰 Savarin with Orange Syrup and Summer Fruits

860 kcal · 30 min · 4 servings

Ingredients

• milk 180 ml
• yeast, fresh 1 pcs
• sugar 180 g
• wheat flour, Type 405 400 g
• butter 150 g
• eggs 4 pcs
• salt pinch
• rapeseed oil 1 tbsp
• oranges 2 pcs
• white rum 40 ml
• blueberries, fresh 250 g
• raspberries, fresh 250 g
• strawberries 500 g
• nectarine 4 pcs

Instructions

1. 1. Warm the milk in a pot until it is slightly warm.
2. 2. Crumble the yeast into small pieces.
3. 3. Add the yeast and one tablespoon of sugar to the warm milk.
4. 4. Stir the mixture until the sugar and yeast have dissolved.
5. 5. Cover the pot.
6. 6. Let the mixture rest for 15 minutes.
7. 7. Put the flour into a large bowl.
8. 8. Pour the yeast milk into the bowl.
9. 9. Add the butter.
10. 10. Add the eggs to the bowl.
11. 11. Salt the dough.
12. 12. Add 150 grams of sugar.
13. 13. Knead the ingredients well until a homogeneous dough forms.
14. 14. Cover the bowl with the dough.
15. 15. Let the dough rise for about 1 hour.
16. 16. Knead the dough briefly again after the rising time.
17. 17. Grease a Savarin mold or a springform pan with a diameter of 26 to 28 centimeters.
18. 18. Place the dough into the greased mold.
19. 19. Cover the mold.
20. 20. Let the dough rise for another 20 minutes.
21. 21. Preheat the oven to 180 degrees Celsius fan mode.
22. 22. Bake the Savarin for about 30 minutes until golden brown.
23. 23. Wash one orange thoroughly.
24. 24. Grate about one teaspoon of the orange peel.
25. 25. Cut two oranges in half.
26. 26. Squeeze the juice from the oranges.
27. 27. Measure out 200 milliliters of orange juice.
28. 28. Pour the juice into a pot.
29. 29. Add two tablespoons of sugar to the juice.
30. 30. Let the mixture simmer for about 2 minutes.
31. 31. Add the grated orange peel.
32. 32. Add rum.
33. 33. Let the mixture simmer for another 1 minute.
34. 34. Remove the pot from the heat.
35. 35. Let the syrup cool down.
36. 36. Take the Savarin out of the oven.
37. 37. Let the cake cool down for 5 minutes.
38. 38. Turn the Savarin out of the mold.
39. 39. Place the cake into a bowl.
40. 40. Poke the Savarin several times carefully.
41. 41. Soak the cake with the syrup until only about 2 tablespoons remain.
42. 42. Let the Savarin cool down completely.
43. 43. Wash the fruits before serving.
44. 44. Let the fruits drain.
45. 45. Remove the stems from the strawberries.
46. 46. Cut the nectarines in half.
47. 47. Pit the nectarine halves.
48. 48. Dice the nectarines and the strawberries.
49. 49. Put the fruits into a bowl.
50. 50. Mix the fruits with the remaining syrup.
51. 51. Arrange the fruits in the center of the Savarin.

Nutrition per serving

• kcal: 860
• Protein: 15 g · Fett/Fat: 42 g · Carbs: 100 g