Savarin with Peaches and Strawberries

Savarin with Peaches and Strawberries

Cake

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Cook Time

3 h 25 min

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Savarin with Peaches and Strawberries is ready in 3 h 25 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savarin with peaches and strawberries is a perfect summer dessert for a brunch or a birthday. The maceration of the peaches in red wine gives them a unique flavor that goes wonderfully with the sweetness of the strawberry puree. I have been making this cake for years and it is always a success. The syrup delicately soaks the savarin, making it soft and tasty. Feel free to use other seasonal fruits to vary the pleasures. A real delight for the taste buds!

Ingredients (19 ingredients)

  • 4 c. à soupe redcurrant jelly
  • 2 c. à soupe red Burgundy
  • 125 ml water
  • 125 ml juice from the peaches
  • 0.25 piece lemon zest
  • 1 piece clove
  • 125 g sugar
  • 100 ml kisch
  • 1 packet baking powder
  • 0.5 c. à café salt
  • 80 g flour
  • 150 g icing sugar
  • 135 g butter
  • 3 piece yellow peaches in syrup drained
  • 125 ml red Burgundy
  • 2 c. à soupe milk
  • 2 piece egg yolks
  • 2 piece egg whites
  • 250 g washed stemmed drained strawberries

Preparation (10 steps)

1

Syrup preparation

In a saucepan, over high heat, put 125 ml of juice from the peaches, 125 g of sugar, 1/4 of lemon zest and 1 clove. Boil 2 minutes. Off the heat filter, add 100 ml of kisch, stir and keep warm.

2

Peach maceration

Macerate 3 yellow peaches in syrup drained in 125 ml of red Burgundy for 2 hours.

3

Preparation of the savarin dough

Thermomix® Setting
3 min/Speed 4

Put 2 egg yolks, 100 g of sugar and 1/2 teaspoon of salt in the bowl of the Thermomix. Whisk 3 Min./Stufe 4. The mixture must be frothy.

180
4

Addition of liquid and dry ingredients

Thermomix® Setting
20 sec/Speed 3

Add 2 tablespoons of milk, 80 g of flour and a packet of baking powder in the bowl of the Thermomix. Mix 20 Sek./Stufe 3.

20
5

Incorporation of melted butter

Thermomix® Setting
10 sec/Speed 2

Add 35 g of melted butter in the bowl of the Thermomix. Mix 10 Sek./Stufe 2.

10
6

Whipping the egg whites

Whisk 2 egg whites until stiff with the whisk in a salad bowl.

7

Incorporation of the egg whites

Gently incorporate the egg whites with a wooden spatula with the mixture.

8

Savarin baking

Preheat the hot oven thermostat 7 (210°C). In a buttered savarin mold pour the dough and bake 20/25 minutes.

9

Preparation of the strawberry puree

Thermomix® Setting
2 min/Speed 8

Unmold, let cool. Put 250 g of washed stemmed drained strawberries and 150 g of icing sugar in the bowl of the Thermomix. Mix 2 Min./Stufe 8.

120
10

Soaking and dressing

Soak the savarin with the syrup. On a pie dish place the savarin in the center. Pour the strawberry puree in the center. Distribute the peaches on the crown. Drizzle in zigzag with 4 tablespoons of redcurrant jelly with 2 tablespoons of warmed Burgundy.

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About this recipe

The savarin with peaches and strawberries, it's a bit of my childhood that comes back with every bite. My grandmother, an outstanding cook, often prepared it for special occasions, summer birthdays, family celebrations. Her secret, she said, lay in patience and the quality of the ingredients. I adapted her recipe to the Thermomix®, but the spirit remains the same: a generous, fragrant dessert full of sunshine. The peaches, gorged with sunshine and macerated in Burgundy, bring a fruity and slightly tangy note that contrasts wonderfully with the sweetness of the strawberry puree. The red Burgundy, with its aromas of red fruits and spices, enhances the flavor of the peaches and gives depth to the soaking syrup. The kirsch, meanwhile, adds a touch of bitter almond that enhances the whole. The redcurrant jelly, finally, brings a shine and an additional tangy note that balances the flavors. For the savarin dough, the Thermomix® is a valuable ally. It allows to obtain a smooth and homogeneous dough in record time. The step of whisking the egg yolks with the sugar is crucial: the mixture must whiten and become frothy to obtain a light and airy dough. The incorporation of the beaten egg whites must be done delicately, with a spatula, so as not to break the air bubbles and preserve the lightness of the dough. Feel free to use a silicone savarin mold, it greatly facilitates unmolding. For a vegan version, you can replace the butter with vegetable margarine and the eggs with aquafaba (the cooking juice of chickpeas) whipped into snow. Cow's milk can be replaced with almond or soy milk. To vary the flavors, you can add a pinch of cinnamon or cardamom in the savarin dough, or replace the kirsch with amber rum. The savarin with peaches and strawberries is best enjoyed fresh, accompanied by a scoop of vanilla ice cream or a light whipped cream. It can also be served with a glass of sweet white wine, such as a Sauternes or a Monbazillac. It can be kept in the refrigerator for 2 to 3 days. You can prepare the syrup and the strawberry puree in advance, the day before for example, to save time on the D-day. The savarin can also be prepared the day before and soaked the same day.

Created by

Pauline Lambert

Pauline Lambert

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Tags

#Dessert #Party #Fruit #Cake

Allergens

  • Cereals containing gluten: Wheat
  • Eggs
  • Milk (including lactose)

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