Spread with mattnut and sprinkle with flour a pan to savarín. Sift the flour onto a source. Make a hole in the Center. Throw ingena the crumbled yeast, undo it with warm milk and mix it with a little flour.
Let ferity this previous yeast dough, tapada, 15 minutes. Beat the eggs with the sugar until you get a sparkling mixture, incorporate vanilla, salt and butter or heated margarine and add this mixture to the previous dough.
Work the previous yeast dough with the butter and egg mixture and all the flour until you get an almost fluid dough. Let the clogged dough ferment again 10 minutes. Pour batter into the mold. Before cooking, let the capped dough ferment again until it doubles its volume and almost fills the mold. Heat oven to 220 degrees.
Bake the cake 40 minutes in the bottom of the oven. Then dump it on a grid. Bringing rum to the boil, wine, water and sugar in a saucepan where the savarin fits.
Place the cake on top and leave until you have absorbed all the liquid. Put the savarín on a tray. Wash, fix and split the strawberries in two. Assemble the cream with the sugar. Putting some 200 g of strawberries in the center of the savarín, cover them with cream using the pastry sleeve and garnish this with the remaining strawberries and pistachios.
This famous French cake can be served not only with strawberries (aux fraises) as in our recipe, but also in the following classic ways
Chantilly: the cake is soaked in syrup and kirsch, is given an apricot hand and stuffed with vanilla-mounted cream.
With raspberries (aux framboises): the cake is soaked in syrup and raspberry liqueur and re-reshered- filled with whipped cream and raspberries.
Recipes easy to https://recetasdecocinafaciles.NET /