SAVARIN CHAMPAGNE GIANDUJA

Sponge cake:

200 gr milk

20 gr yeast

450 gr soft flour

40 gr sugar

10 gr salt

250 gr egg

Grated rind of 1 lemon

100 gr soft butter

Syrup:

1 litre water

500 gr sugar

Grated rind of 1 lemon

Grated rind of 2 oranges

1 dc rum or champagne

Use at 45ºC

PREPARATION

Heat the milk, add the yeast and mix well. Work all the ingredients for the sponge cake in the beater using the blade and mix well. Transfer the dough to a piping bag with a nº6 nozzle, and pipe into the moulds.

Leave to rise for 20 to 30 minutes then bake in the oven at 200ºC.

Prepare the syrup with all the ingredients and pour over the cakes.

See photo.