Let’s indulge…

Our diets are very important to us, and the key thing to staying in shape. Regardless of the time you put in the gym, an unbalanced diet will have a bigger impact on your body and cancel out all the effort and time invested. Depending on our schedules some of us have difficulties with keeping a healthy diet.

Breakfast is the most important meal of the day!!

I hear this all the time, and am still struggling to apply that to my busy schedule. I try to compensate here and there with other things: making sure that I get my input of veggies and fruits, cutting out foods that are high in sugar, NO GREASY FOOD, and definitely no soda or carbonated drinks.

BUT…from time to time we all deserve to enjoy a little siesta and to reward ourselves.

Let’s indulge in a little treat…

This is an authentic french dessert that has gained popularity in Europe. It dates back to the early 1840s and it was first made in a bakery in Paris by the Julien brothers. It was completely coincidental and so that is how this recipe came about. The “secret” ingredient is a syrup that the cake is absorbed in which gives it a unique aroma. The Julien brothers named this dessert Savarina after the famous french writer Brillat Savarin.

This little treat takes me on a walk down memory lane as it reminds me of careless childhood summer days, and family gatherings. Not only this is a popular desert among children but it has become famous and is almost always the number one request in european pastries and coffee shops. It is a very light cake that will satisfy your taste buds while maintaining your fit figure…

Ingredients

(10 pieces)

300 gr flour
15 gr fresh yeast
200 ml milk
70 gr sugar (3 tablespoons)
1 tablespoon vanilla
lemon zest
2 eggs
salt (1 tablespoon)
50 gr butter + 50 ml oil
300 ml whip cream
strawberry jam
Rum syrup (which is home made): 400 ml water, 250 g sugar, 1 teaspoon rum essence

How to prepare it

In a pot caramelize 100 grams of sugar. Set heat to low and add the rest of the water and sugar. Stir and let it sit until everything melts. When melted, take it off the stove, add the rum, and stir again. Set aside.

To prepare the dough:

Dissolve the yeast in warm milk with a little sugar. In a different bowl sift flour and add the dissolved yeast in the middle. Mix the dough with the rest of the warm milk and add the rest of the sugar, vanilla, and lemon zest. Add eggs to the dough, then add the melted butter and oil. The dough should be soft, sticky, and flowy. Cover the dough and set it aside until it grows. Preheat oven to 350F. In order to achieve the look, the dough has to be set in special tray that will mold the dough to its shape giving it the unique look. FIll 2/3 of the tray with dough then put it in the oven for 35-40 min. When ready, take them out of the tray and soak each one in the rum syrup. The “secret” to this dessert is that it is very saturated with rum syrup. Cover them with plastic foil and leave them in the fridge for few hours or overnight. Cut each piece 6-8 mm from the top and add the strawberry jam and the whipped cream .