Recipe - Savarain Aux Fruits

CAKE
50 g Butter
2 Eggs
pn Salt
15 g Sugar
150 g Yeast
70 g Water
10 g Yeast

SYRUP
300 g Water
150 g Sugar
Flavoring
Whipped cream and sugar
fruits (strawbarries,
raspberry 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 untill it becomes smooth and shiny and doesn't stick to your finger
when you prod it.

Put it in a angelfood cake mold and let rise untill it is about doubled in
size. Bake in oven at 375390 untill 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 untill as much syrup as possible has been absorbed into the
cake.

Pipe whipped cream on in a decorative manner and place fruits on it.

Posted on rec.food.recipes by ah787@freenet.carleton.ca (Bill Stuart)
Transferred to MM Format by mark@alexr.demon.co.uk (Mark Alexander)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini