- 300 grams Pastry flour (type 550)
- ½ pkg Dry yeast
- 50 grams sugar
- 50 milliliters sunflower oil
- 200 milliliters lukewarm water
Mix flour, dry yeast, pinch of salt, sugar, oil and 200 ml lukewarm water with the dry yeast for the dough. 1 good pinch of salt, sugar, oil and 200 ml of lukewarm water. Knead into a viscous dough with dough hook. Cover and let rise in a warm place for about 45 minutes.
Boil lemon juice, orange juice, sugar and water over medum heat for 5 minutes and allow to cool. Preheat oven to 180°C (350°F). Boil lemon juice, orange juice and sugar over medium heat for 5 minutes. Allow syrup to cool.
Grease either a Savarinform or Guglhupfform pan, sprinkling the molds with breadcrumbs. Divde dough evenly with a spatula and fill the pan molds. Allow to rise for 10 minutes.
Bake on top oven shelf for about 35 minutes. Remove from oven and allow to slightly cool. Carefully remove from molds and soak each slightly warm cake in 2/3 of the juice mixture. Rinse, clean, top and halve the strawberries and mix with remaining juice.
Place savarin on a serving dish, top with the strawberries and whipped cream.