Savarin cakes

 

    Recipe updated january 2019

  Have you ever heard about savarin cakes?If not, let me tell you that those small refreshing and flavorful cakes are the Romanian version of baba au rhum and you can find them everywhere in patisserie shops in Romania.

   We(because i’m from Romania in case you didn’t know it) have two methods to make them,the first one requires more work and is made from brioche dough.

  The other one is easier,equally flavorful,very popular among home cooks and the recipe calls for breadcrumbs.

 The difference between them is that these made with breadcrumbs you can’t sink them in the syrup because the texture is soft and they fall apart.

  The best way to soak them is spooning the the syrup over the top, in several adittions,allowing syrup to be absorbed. After that, they are garnished with whipped cream and served with fresh fruit or jam.

As i said,they are easy and quick to put together and will disappear just as fast.This can be easily considered an awesome dessert to make in less than 30 minutes and you will impress your guests for sure!

Yield :8-9 cakes

Ingredients sponge cake:

• 6 eggs(M-L size)
• 100g caster sugar
• 100g breadcrumbs
• 30g almond flour

Syrup:

• 150ml water
• 100g caster sugar
• 50 ml dark rum

Garnish:

• 300 ml heavy cream min. (30% fat content),chilled
• 3 tbsp caster sugar
• 10g chantifix whipped cream stabilizer powder
• 1tsp vanilla extract(optional)

DIRECTIONS

• Preaheat oven to 180ºC/350ºF(convection/fan forced mode)
• Butter and flour 9 brioche molds.
• Separate the egg whites from egg yolks.
• Whisk egg yolks with half of the sugar until creamy and pale yellow .Set aside.
• In a large bowl whisk the egg whites with the remaining sugar until soft peaks form.
• Add breadcrumbs and almond flour to egg yolks and mix with a rubber spatula until well combined.
• Gently fold in egg whites, in several batches.Using a rubber spatula,gently fold them from bottom to top.
• Scoop batter into the molds.Fill molds with batter to the top.
• Bake at 180ºC/350ºF for about 20 min. or until golden brown on top.
• Allow to cool in the pans for 10 min then flip them onto a wire rack.

Syrup:

• In a saucepan combine sugar and water. Just simmer until sugar dissolves.
• Remove from heat and stir in 50ml dark rum. Allow to cool slightly before soaking the cakes.

Garnish:

• In a medium bowl,whip the cream with 3tbsp caster sugar and the whipped cream stabilizer until stiff peaks form.
• Refrigerate until ready to use.

Assemble the cake:

• Spoon the syrup over the cake a couple of times allowing syrup to be absorbed.
• Place them onto a plate upside down and cut them crosswise to make a lid.
• Spoon the whipped cream into a pipping bag with star nozzle and top the cakes with whipped cream.
• Place the top back on and decorate with fresh fruit or cherry jam.
• Refrigerate for an hour before serving.
• Refrigerate leftovers up to 3 days in an airtight container.

Recipe Notes:

Don’t omit whipped cream stabilizer powder,as you know if whipped cream is left too long even in the refrigerator has the tendency to melt and leak liquid and the stabilizer powder prevent this happening.Besides you want that cream swirl to hold its shape!

That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!