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Savarina cake

Savarina cake



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Separate the egg whites from the yolks and beat well, then add the sugar, then the yolks, breadcrumbs and flour.

Grease a tray (I put the heart), put the composition and bake for 25-30 minutes at 160 degrees.

Syrup:

Caramelize the sugar and then quench with water.

Beat the whipped cream well, then add the sugar and mix a little more.

Remove the top, leave it to cool, cut it in half and syrup it well with the burnt sugar syrup, put a start of whipped cream, level it, then put the second top, syrup it well and garnish it with whipped cream and strawberries.

It's wonderful, I paped Luminita in your honor HAPPY BIRTHDAY


Homemade savarin

I like savarins, but they should be well syruped, sweet enough, with natural cream and jelly as much as possible, to cut from jam.
Ever since I started making cakes at home, many years ago, I have always tried new things, but I have dared to make well-known cakes, as a form of protest for the fact that in neighborhood confectioneries not even savarina is former. With this recipe I hope to convince as many people as possible that no savarin is better than the one made at home, with natural ingredients.

For an authentic taste, be sure to use natural whipped cream, by no means vegetable whipped cream! For the dough we need: 2 egg yolks, 40 g sugar, 200 ml warm milk, 40 ml oil, 5 g dry yeast, 300 g flour + 1 tablespoon grated lemon peel. Mix dry yeast with lukewarm milk, 1 tablespoon flour and 1 tablespoon sugar. Leave in a warm place until fermented. Mix the yolks with the sugar, lemon peel and oil, then add the "mayo" and the rest of the flour. Mix with a whisk (the dough will be soft, do not work by hand) and cover the bowl with cling film. Leave to rise until it doubles in volume.

Grease the tin forms with butter and put two tablespoons of dough (should be 1/3 empty) and leave to rise again for 15 minutes. Meanwhile, turn on the oven. Bake the savarins for 20 minutes, for the first 5 minutes at about 220 degrees, then at 180 degrees (do the toothpick test). We take them out of the molds and let them cool (preferably overnight).

For the jelly, boil 300 g of frozen strawberries with 150 g of sugar, 150 ml of water until they soften well, then turn them into a sauce using a blender. The hydrated gelatin in cold water is placed in the hot sauce and mixed. Cover with cling film and allow to cool completely.

In addition, we need: 600 ml of water, 300 g of sugar, grated lemon peel, rum / rum essence, 400 ml of whipped cream, 2 tablespoons of powdered sugar, strawberry jelly / berries, etc.

Boil a syrup of water and sugar until the sugar dissolves, turn off the heat and add the flavors. We put each savarin in the hot syrup until it is very well penetrated by the syrup, then we take it out and place it on a plate. After syrup, leave the savarines in the fridge for an hour.

Whip the cream, then add the powdered sugar and continue mixing until you get a firm cream, but do not overdo the mixing. For a guaranteed result, use 2 sachets of cream hardener.

Cut a cap over which we put the "jelly" and sprinkle the cream as desired. I prefer savarina with more sauce / jelly.


Savarin

250 g f & # 259in & # 259
4 or & # 259
75 g butter
2 tablespoons powdered sugar
1 pack of yeast
salt
& Icirc & # 539i need for syrup:

250 g zah & # 259r pudr & # 259
1 l & # 259m & acircie
2 tablespoons essential & # 539 & # 259 rom
& Icirc & # 539i need for decor:

300 ml fri & # 537c & # 259 liquid & # 259
1 pack of red cake jelly
Preg & # 259te & # 537ti a & # 537a:
Mix the yeast with 100 ml of water and heat to the boil. Pour the flour into a bowl, together with the sugar, a pinch of salt and the yeast.
Mix with the mixer, add the eggs, one by one, until the dough becomes homogeneous. & Icircncorporezi soft butter & # 537i fr & # 259m & acircn & # 539i & icircnc & # 259 3 minutes.
Grease several forms of savarin, pour the dough and let it rise to the right heat for 30-40 minutes.
At this time, prepare the syrup: Grate the peel of the acorns, put it in a saucepan, and together with the sugar and add 300 ml of water to the heat. , for 5 minutes, then add the rum.
Make a savor for the savarins, then pour the hot syrup over them.
Prepare the package of red cake jelly as written on the envelope. Liquid whipped cream, which you put in the middle of the savarins.
Pour the jelly on top.


Savarin

250 g f & # 259in & # 259
4 or & # 259
75 g butter
2 tablespoons powdered sugar
1 pack of yeast
salt
& Icirc & # 539i need for syrup:

250 g zah & # 259r pudr & # 259
1 l & # 259m & acircie
2 tablespoons essential & # 539 & # 259 rom
& Icirc & # 539i need for decor:

300 ml fri & # 537c & # 259 liquid & # 259
1 pack of red cake jelly
Preg & # 259te & # 537ti a & # 537a:
Mix the yeast with 100 ml of water and heat to the boil. Pour the flour into a bowl, together with the sugar, a pinch of salt and the yeast.
Mix with the mixer, add the eggs, one by one, until the dough becomes homogeneous. & Icircncorporezi soft butter & # 537i fr & # 259m & acircn & # 539i & icircnc & # 259 3 minutes.
Grease several forms of savarin, pour the dough and let it rise to the right heat for 30-40 minutes.
At this time, prepare the syrup: Grate the peel of the acorns, put it in a saucepan, and together with the sugar and heat, add 300 ml of water to the heat. , for 5 minutes, then add the rum.
Make a savor for the savarins, then pour the hot syrup over them.
Prepare the red jelly cake package as written on the envelope. Liquid whipped cream, which you put in the middle of the savarins.
Pour the jelly on top.


Savarin

Rub the yolks with 3 tablespoons of sugar until white, add the oil then the flour (gradually) and finally the breadcrumbs. Separately beat the egg whites with the rest of the sugar, and incorporate them into the dough made of yolks, bake in a cake pan greased and lined with flour at 180-200 degrees C for 30 minutes.

When the top is still hot, pour the sugar syrup to which the rum has been added. Separately put on low heat the jam, preferably a sour jam with 1-2 tablespoons of water, when it is dissolved pour over the countertop - when the countertop is cold cut the lid, add whipped cream taking care to stop a little for decoration, place put the lid back on and decorate with the rest of the whipped cream.

Savarina neagra, readapted

I cut the piece of cake to my liking, but not much bigger than a regular cake,

Savarina laminate

Prepare a sugar syrup and let the water boil until it binds then remove from the heat and


Spiral cake with mascarpone and fruit

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French cuisine

The recipes from French cuisine they are delicious, easy to prepare and do not require exotic ingredients that are difficult to procure.

Food and cake recipes from French cuisine they are sophisticated, tasty and, wherever you eat them, they remind you of the luxury restaurants of Paris. The French emphasize natural ingredients, and any food is accompanied by a good wine, which they never refuse.

Sophisticated and delicious French cuisine has its origins in the Middle Ages when aristocrats enjoyed endless banquets during which they served countless dishes, all placed on the table at the same time. They were not satisfied with the quantity and always asked for food prepared according to complicated recipes.

Each region of France has its own culinary recipes and prefers special ingredients. In the Champagne region, the emphasis is on game recipes and every dinner is sprinkled with champagne, a drink that has its origins in these places. In Lorraine, people have a weakness for sophisticated jam and quiche recipes - the famous Lorraine quiche. In Alsace, French cuisine blends harmoniously with German cuisine, so the French drink beer instead of wine.

France's coastal areas prefer crustacean and fish recipes. Seafood is the favorite of the French in Normandy, who also use apples a lot in cake recipes. In Provence and the Côte d'Azur, the recipes are very much based on citrus fruits, vegetables and herbs, and salads do not lack olives.

Regardless of the area in which they live, the French prefer recipes with goat cheese, recipes with lamb, beef and chicken. Garlic and wine are also widely used in French cuisine, which give a special taste to a steak or any meat recipe.

Given that the restaurant, as we know it today, has its origins in French culture, we should not be surprised that the French have the best chefs in the world, and their recipes go around the globe, being prepared by both professionals and of housewives.

Like most Mediterranean cuisines, French cuisine is rich in olive oil, vegetables, seafood and fish, some of the healthiest foods we can eat. The French do not need "shortcuts" when it comes to their diet, do not go for fast food and prefer to cook traditional recipes, passed down from generation to generation. To this is added the pleasure of eating and the joy that surrounds the whole family around a table full of delicacies, which do not miss the glasses of wine, fruits and vegetables.


Savarin

Rub the yolks with 3 tablespoons of sugar until white, add the oil then the flour (gradually) and finally the breadcrumbs. Separately beat the egg whites with the rest of the sugar, and incorporate them into the dough made of yolks, bake in a cake pan greased and lined with flour at 180-200 degrees C for 30 minutes.

When the top is still hot, pour the sugar syrup to which the rum has been added. Separately put on low heat the jam, preferably a sour jam with 1-2 tablespoons of water, when it is dissolved pour over the countertop - when the countertop is cold cut the lid, add whipped cream taking care to stop a little for decoration, place put the lid back on and decorate with the rest of the whipped cream.

Savarina neagra, readapted

I cut the piece of cake to my liking, but not much bigger than a regular cake,

Savarina laminate

Prepare a sugar syrup and let the water boil until it binds then remove from the heat and


Classic savarine from leavened dough

I've liked savarins since I know them. I remember sticking my nose in the window of the neighborhood confectionery and trying, while waiting in line, to choose from the tray with folded savarines one that I liked more than all, to ask for that one. The craving for cold, well-syruped savarins did not leave me today, only that today I found out a little more about them and because they have a nice story, I thought I would tell you, in short.

Savarina's story begins with the birth of a lustful baby, on April 1, 1755, in a small town in France (where else?). This baby's name was Jean Anthelme Brillat-Savarin and he was born into a family of lawyers. He himself studied law, but also chemistry and medicine, becoming a lawyer and then a successful politician. What made Brillat-Savarin go down in history, however, was the fact that he was a great and passionate gourmet. His book, The Physiology of Taste, is a plea for educated tastes, for the joy of good meals that he considers an art and a science.

Well, this Mr. Brillat-Savarin is the one who offered the Parisian pastry chefs Julien the secret of the syrup that turns savarin from a common dough into a divine pleasure. When the Julien brothers created a dessert, in the form of a large, ring-shaped cake, well syruped, they named it after the famous Epicurean who made a significant contribution to the recipe and so appeared savarin ("savarin" in French ).

So, originally savarina was a big cake, good to share, later reaching the individual forms in which we know it. Over time, all sorts of variations have appeared, such as the sponge cake savarina with breadcrumbs, whose recipe I published some time ago, but the original version is derived from the rum-baba cake, which is based on a dough. fermented very hydrated.

In France, variants of savarina with cream filling, candied fruit and cream but also pastry cream are accepted, and there are also large savarines and individual savarines, savarines filled with cream only in the middle hole or savarines cut transversely. and with a generous layer of filling placed between the two layers of syrupy dough.

The recipe I propose to you today is taken from Larousse Gastronomique, 2007 edition, the one made under the guidance of Joel Robuchon. I tell you in all honesty, when I read the recipe I found it extremely strange, but given the authority of the source, I decided to give it a try and in the end I was not sorry at all.
Preparation time: 02:40 hours
Cooking time: 00:20 hours
Total Time: 03:00 hours
Number of servings: 10
Degree of difficulty: average

Ingredients Savarina classic leavened dough:

  • 25 grams of acacia honey
  • 25 grams of fresh yeast
  • 1/2 teaspoon salt
  • finely grated peel of 1/2 lemon
  • 1 teaspoon vanilla extract
  • 250 grams of bread flour (I used BL-550, Hungarian flour)
  • 6 large eggs
  • 100 grams of butter with 80% fat
  • In addition, butter for greased form and 1-2 tablespoons of flour for wallpaper
  • 500 milliliters of water
  • 250 grams of sugar
  • 50 ml. orange juice
  • peel of 1/2 lemon (peeled with a peeler in strips, only the yellow part)
  • 100 ml. of rom

filling and decoration:

  • 600 ml. cream for cream (minimum 32% fat and be very cold, cooled in the refrigerator for at least 8 hours)
  • 40 grams of vanilla powdered sugar
  • 350 grams of raspberries (fresh or frozen)
  • 100 grams of sugar
  • 2 tablespoons lemon juice

Preparation Classic Savarina from leavened dough:

All ingredients for the dough should be at room temperature (eggs, flour, soft butter). I do not recommend you to venture to make this "dough" by hand, you need a mixer. I put the word dough in quotes because it has a very strange consistency, in no case can it be kneaded, it's just a little thicker than pancake dough.

1. Put honey, crushed yeast, vanilla extract and 3 eggs in the bowl of the mixer. Beat well with the mixer until perfectly blended. Separately, mix the salt with the flour and gradually add it over the composition in the bowl. Stir until smooth, then add the remaining 3 beaten eggs, little by little. Mix on medium speed for 10 minutes.

2. After 10 minutes, add the soft butter, cut into pieces, without turning off the mixer. Once the butter is completely incorporated, the dough should be elastic, soft and shiny. Let it rest in a warm place for 30 minutes, covered with cling film.

3. Meanwhile, turn on the oven and set it at 200 degrees Celsius. Grease with solid butter and cover with flour a circular shape with a diameter of 24 cm, with a hole in the middle. Be careful, to be greased and wallpapered everywhere, so as not to cause any problems (extremely unpleasant) when removing the savarin from the form.

Note: of course, the dough can be baked in individual forms of savarin, depending on their size can be made from this composition 10-14 savarin. Be careful, the small shapes must be greased with butter and lined with flour just like the big one.

4. After 30 minutes, pour the dough into the mold and immediately put it in the preheated oven at 200 degrees Celsius, where it will bake for 20-25 minutes. In the oven it will grow a lot and the visible part (which is actually the one that will become the base of the savarin) will crack. It is normal for this to happen.

5. After baking, the brown savarin is poured on a wire grill and allowed to cool well.

6. Meanwhile, prepare the syrup, which must be hot when it is poured over the completely cold savarin (cooled to room temperature). In a saucepan, caramelize half the amount of sugar provided for the syrup. When the sugar turns golden, pour in the water (500 ml) and add the rest of the sugar, orange juice and lemon peel. Boil until the sugar is completely dissolved, add the rum and bring to the boil twice more.

7. In order to make it easier for me to handle the savarin, which I imagined to be extremely fragile after it was soaked in syrup, I cut it in half, transversely. In the section you can see very well how many alveoli he developed inside, it's like a real sponge that will absorb a lot, a lot of delicious syrup.

8. I placed each half of the savarin in a tray, on top of a thin plastic chopper, so that I could handle it easier at the end, then I poured the hot syrup, dividing it evenly over the two halves. I tilted the tray, collected the unabsorbed syrup and poured it over the savarin again, repeating until all the syrup had disappeared into the baking dough. I let it cool to room temperature.

9. For the raspberry sauce: raspberries (fresh or frozen, it doesn't matter, obviously, since it's winter, I used frozen), sugar, lemon juice and 3 tablespoons of cold water are put in a saucepan. Put it on the fire until it boils, boil it for 2-3 minutes then pull it aside and put it through a sieve, pressing well until only the seeds remain in the sieve.

10. Beat the cream for very cold cream with the mixer until it starts to form soft ridges on the surface then add the powdered sugar and mix with the mixer at high speed until the cream hardens very well. Be careful not to beat more than that because there is a risk of separating in butter and buttermilk.

11. I first lifted the base of the savarin, with the help of the thin plastic shredder and transferred it to the tray (I let it slide slightly from the flexible plastic shredder on the tray). I poured all the whipped cream over the base, with the help of a posh to which I attached a dui with the star opening. I carefully transferred the top of the savarin to the top of the whipped cream layer, as well, using the flexible plastic chopper. I poured the already cooled raspberry jelly on top and put the savarin in the fridge. It is perfect for tasting after at least 3-4 hours in the refrigerator, but make sure it is well covered, so that it does not absorb foreign odors. Great appetite!


  • It took
  • 250 g flour
  • 2 eggs
  • 150 ml of warm milk
  • 30 ml oil
  • 5 g dry yeast
  • 1 tablespoon sugar
  • a pinch of salt
  • Syrup
  • 400 ml water
  • 150 g sugar
  • the vial free of rum
  • decoration
  • 400 ml sweet cream for whipped cream
  • 2 tablespoons powdered sugar
  • 100 g jelly or strawberry jam

The first time we prepare the dough because it will have to be left to leaven. In a bowl we put the warm milk, sugar, yeast and mix. In another bowl sift the flour, add salt, eggs, oil and milk composition with yeast and sugar. Mix well with a whisk until you get a soft and homogeneous dough.

Cover the bowl with foil and let it rise until it doubles in volume.

Meanwhile, make the syrup by mixing water with sugar on the fire until it melts. After it has cooled, add the rum essence.

Beat with a hand mixer and sweet cream for whipped cream together with the two tablespoons of powdered sugar.

I used a muffin tray that I greased very well with butter and lined it with flour. I distributed the dough evenly and baked the savarines 20 at 180 ° C.

In the form of savarine, 6 pieces come out.

After they were baked, I put them on a grill to cool, then I cut their lids and dipped them in the syrup, three times, each savarina, so that it absorbs all the syrup.

I filled the savarins with whipped cream and covered the lids with strawberry jam. Keep them in the fridge until ready to serve. I assure you that they are the best. savarina and I invite you to try it if you haven't already.

Good job and good appetite!

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IMPERIAL CAKE

The responsibility for this recipe belongs exclusively to Ms. Alexandra Carlan.

Method of preparation

100 g household chocolate
100 g sugar
60 g butter
40 g white flour
40 g zeamil (or starch)
20 g black cocoa
2 yolks
3 egg whites
1/2 sachet baking powder
2 tablespoons cold water

250 ml sweet cream
75 g cocoa
2 teaspoons powdered sugar

100 g chocolate granules
100 g chocolate flakes

Mix the zeamil (or starch) with the flour, baking powder and cocoa, then sift them. Separately, rub the butter in a bowl, add 40 g of sugar and continue to mix until the composition turns white. Stir in melted chocolate and egg yolks, then mix well. Beat the egg whites together with 60 g of sugar and 2 tablespoons of cold water.

Mix the two compositions and incorporate the egg whites. Pour the composition into a cake pan greased with butter, level with a spatula and bake for 40-45 minutes at 170 ° C. Remove from the pan and leave to cool.

Pour the cocoa into a bowl with the sifted sugar and cream. Mix the composition well. Cut the countertop in half horizontally and spread the cream on the first half of the countertop, then place the other half on top. For the cream, beat the cream with the sugar and cocoa. Cover the cake with cream.

Glue chocolate beads on the edges of the cake, using a knife. Cover the entire surface with chocolate flakes. Put the cake in the fridge at least 2 hours before serving and take it out at least 1 hour before.


Video: Savarine de cofetarie la tine acasa savarina dospita (August 2022).