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Savarain aux fruits

50 grams butter
2 eggs
pinch salt
15 grams sugar
150 grams yeast
70 grams water
10 grams yeast

300 grams water
150 grams sugar

Whipped cream and sugar
fruits (strawbarries, rasberry 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 until it becomes smooth and shiny and doesn't stick
to your finger when you prod it. Put it in a angel-food cake mold
and let rise until it is about doubled in size. Bake in oven at
375-390 until 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
until as much syrup as possible has been absorbed into the cake.
Pipe whipped cream on in a decorative manner and place fruits on


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