Savarin with Orange Sabayon

A great cake recipe for any occasion:

Prepare: about 20 min, Rise: about 1 hour, Bake: about Thirty min.

(*) for a greased, floured savarin mold (ring mold) of about 1 l.

Dough: Mix flour, salt and sugar in a baking bowl. Add the remaining ingredients. Beat the dough with a wooden trowel or work it with the dough hooks of the hand mixer until it is smooth and bubbles. Pour the dough into the prepared mold (*), cover and let rise for about one hour at room temperature until just below the edge of the mold.

Baking: Bake for about thirty minutes in the lower half of the oven heated to 200 °C. Take out the savarin and bake for a few minutes. Take out, cool Savarin a little, turn out onto a cooling rack. Rinse the ring mold.

Syrup: Peel 1 piece of orange peel thinly, bring to a boil with all ingredients up to and including sugar. Add tea bags, steep for about four minutes, strain liquid into a pitcher. Squeeze the orange, stir in the juice and Grand Marnier.

Soak savarin: pour half of the syrup into the mold, place the still warm savarin right back into the mold. Prick the surface a few times with a toothpick, pour remaining syrup over. Cover and let stand until syrup is absorbed, perhaps refrigerate overnight. Just before serving, turn the savarin out onto a platter, garnish.

Sabayon: Mix all ingredients in a thin-walled baking bowl in a bain-marie (just below boiling point).

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