Orange Rum Savarin
07-039
Group Cake ring
Ingredient
KG
%
All Purpose Flour
0.220
100.00
Refined Sugar
0.050
22.70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1.36
Iodized salt
0.003
1.36
Unsalted Butter
0.115
52.30
Fresh Milk
0.080
36.36
Whole Eggs
0.300
136.36
Raisins (soaked and drained)
0.100
45.45
Cashew nuts
0.050
22.73
Total Weight: 0.921
Group Savarin syrup
Ingredient
KG
%
Refined Sugar
0.200
-
Water
0.240
-
APITO ORANGE PASTE
0.010
-
Dark Rhum
0.040
-
Total Weight: 0.490
Group Topping
Ingredient
KG
%
BAKELS CHOCOLATE TRUFFLE (Heat & Pour)
-
-
Total Weight: 0.000
How to do it:
Cake Ring:
1. Combine all purpose flour, refined sugar, Bakels Instant Yeast and salt in a mixing bowl. Set aside.
2. In a small saucepan over medium heat, heat butter and milk until warm (around 50°C). Add to dry ingredients. Blend for 1 minute on low speed.
3. Add eggs one at a time, beating at low speed for1 minute. Shift to medium speed and mix for 3 minutes. Stir in raisins and nuts.
4. Cover and let rise in a warm place until doubled in size (approx. 2 hours).
5. Stir down. Spoon into a well-greased 9-inch ring mold, cover and let rise until doubled in size (approx. 1 hour).
6. Bake at 180°C for 25 minutes or when cake is lightly browned and cake tester inserted near center comes out clean.
7. Cool in pan for 10 minutes then invert to de-pan.
8. Pierce cake with a toothpick at 1-inch intervals. Slowly spoon orange syrup over bread until absorbed.
9. Top with Bakels Chocolate Truffle (Heat and Pour).
Savarin Syrup:
1. Boil sugar, water and Apito Orange Paste. Remove from heat and let cool.
2. Add dark rum.
Yield: 1 cake ring
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