Savarin with fruits

Name: Savarin with fruits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 150 g Butter; 175 ml Milk; 1 cube (42 g) fresh yeast; 1 TABLESPOON + 275 g sugar; 400 g Flour; 1 pinch Salt; 3 Eggs (size M); 1 package Vanillin sugar; 200 ml Orange juice; 5 TABLESPOONS Orange liqueur; 200 g Apricot Jam; 3 Egg yolk (size M); 125 ml dry white wine; 2 Nectarines; 200 g red and green grapes; 1/2 (approx. 500 g) Charentai melon; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

150 g Butter
175 ml Milk
1 cube (42 g) fresh yeast
1 TABLESPOON + 275 g sugar
400 g Flour
1 pinch Salt
3 Eggs (size M)
1 package Vanillin sugar
200 ml Orange juice
5 TABLESPOONS Orange liqueur
200 g Apricot Jam
3 Egg yolk (size M)
125 ml dry white wine
2 Nectarines
200 g red and green grapes
1/2 (approx. 500 g) Charentai melon
7-10 Tbsp Fat and flour

Directions

1
Melt butter, remove from heat and add milk. Stir yeast with 1 tablespoon of sugar until liquid. Put flour, salt, eggs and vanilla sugar in a bowl. Add milk-butter mixture and yeast and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise for 25-30 minutes in a warm place. Grease a Savarin or wreath mould (24 cm Ø; 1 1/4 litre capacity) and sprinkle with flour. Knead the dough once more and fill it into the mould.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Bring orange juice and 175 g sugar to the boil in a saucepan, simmer for 5 minutes. Remove from heat and stir in liqueur. Let Savarin rest in the mould for 5 minutes, turn out of the mould. Let cool for another 5 minutes. Carefully plunge back into the mould and prick several times with a shish kebab skewer, but do not pierce completely. Spread the syrup, except for 4 tablespoons, evenly over the cake until the cake has absorbed the liquid. Leave to rest for 1 hour, then turn out onto a plate. Bring the jam to the boil once in a small pot, pass through a sieve. Spread the jam evenly on the Savarin with a brush. Whisk the egg yolks, 100 g sugar and white wine in an ovenproof bowl. Whisk over a hot water bath with a whisk until thick and frothy. (The water must not boil!) Stir cold over a cold water bath. Wash and halve the nectarines and remove the stone. Cut the flesh into slices.
3
Leave to rest for 1 hour, then turn out onto a plate. Bring the jam to the boil once in a small pot, pass through a sieve. Spread the jam evenly on the Savarin with a brush. Whisk the egg yolks, 100 g sugar and white wine in an ovenproof bowl. Whisk over a hot water bath with a whisk until thick and frothy. (The water must not boil!) Stir cold over a cold water bath. Wash and halve the nectarines and remove the stone. Cut the flesh into slices. Wash the grapes, drain and pluck. Peel melon, scrape out seeds. Cut the flesh into pieces. Mix with the syrup set aside. Pour the fruit into the middle of the savarin. Decorate with mint and dust with icing sugar. Add the sabayon
4
Wash the grapes, drain and pluck. Peel melon, scrape out seeds. Cut the flesh into pieces. Mix with the syrup set aside. Pour the fruit into the middle of the savarin. Decorate with mint and dust with icing sugar. Add the sabayon
5
waiting time approx. 1 3/4 hours