I have tried the savarine recipe at home several times, especially when I was craving something sweet but didn't want to spend hours in the kitchen. I find it's the kind of dessert that requires patience only at the end, as you need to let the cakes soak well in the refrigerator. The dough part goes quite quickly, and you don't need any special tools, just a little attention while mixing.
Quick Info
Total time: approximately 4 and a half hours (including cooling and soaking)
Preparation time: 30 minutes
Baking time: 20 minutes
Servings: about 12 savarines (depending on the size of the molds)
Difficulty: medium
Recipe type: classic homemade cakes, suitable for weekends or events
Ingredients
For the dough:
6 eggs
130 g sugar
a pinch of salt
1 teaspoon rum essence
100 g breadcrumbs
4 tablespoons flour
For the syrup:
200 g sugar
300 ml water
100 ml rum
For decoration:
whipped cream (beaten)
Instructions
1. Separate the eggs, keeping the egg whites in a large bowl. Set the yolks aside until the appropriate step.
2. Beat the egg whites with a pinch of salt. When they start to become fluffy, gradually add the sugar, mixing until you achieve a firm and glossy foam. Add the rum essence and gently mix.
3. Incorporate the yolks one by one, stirring slowly with a wooden spoon, not with a mixer. Don’t overdo it – just enough to combine.
4. Add the breadcrumbs and flour to the mixture. Gently fold with the wooden spoon, being careful not to lose the volume of the foam.
5. Grease the muffin molds with oil. Divide the mixture evenly among the molds, without filling them completely (the dough will rise while baking).
6. Place the molds in the preheated oven at 180°C. Bake the savarines for 20 minutes. During this time, do not open the oven door – otherwise, they may collapse.
7. Allow the savarines to cool in the molds. If you take them out while warm, they may easily get squished.
8. Meanwhile, prepare the syrup: put the water on the heat, add the sugar, and stir until completely dissolved. When the syrup comes to a boil, turn off the heat and add the essence or rum. Let it cool.
9. Remove the cooled savarines from the molds. Cut them horizontally about 1/3 of the way down to create a "lid."
10. Dip each savarin in the syrup, allowing them to soak well. Place them on a platter and refrigerate for at least 3 hours.
11. Whip the cream (from heavy cream or liquid cream) until you achieve a firm consistency. When the savarines are well soaked, you can dip them in the syrup again if you find them too dry.
12. Fill each savarin with whipped cream. Place the lid on top. You can also decorate the lid if you like.
Why I make this recipe often
I prefer it because it doesn't require complicated ingredients, and the taste is balanced – not too sweet, with fresh whipped cream. The savarines keep well in the refrigerator, so they can be made a day in advance if I have guests or want to organize my time.
Tips and Variations
Tips
- Do not open the oven during baking, or the cakes will collapse.
- If the syrup is too hot, you risk breaking the savarines while soaking them. Let it reach room temperature.
- The cream must be whipped firmly; otherwise, it will run.
Substitutions
- Rum essence can be replaced with vanilla essence if you prefer not to have a rum flavor.
- Natural cream has a different taste than vegetable cream, but the quick option works if you're in a hurry.
Variations
- You can soak the savarines only halfway if you prefer them less wet.
- For a different look, use smaller or larger round molds, depending on what you have on hand.
Serving Ideas
- Serve them cold directly from the refrigerator, with extra whipped cream if available.
- Some prefer to add a little jam on top of the cream.
Frequently Asked Questions
1. Can I use brown sugar for the syrup?
Yes, but the syrup will have a slightly darker color and a lightly caramelized taste.
2. What do I do if I don't have muffin molds?
You can use any small oven-safe shape. The shape does not affect the taste, only the appearance.
3. How long do savarines last in the refrigerator?
They keep well for up to 2 days, covered. After that, the cream starts to deflate, and the dough may become too soft.
4. Can I use store-bought whipped cream in a tube?
You can, but the texture and taste are not the same as homemade whipped cream.
5. Can savarines be frozen?
I do not recommend it; the dough becomes spongy, and the cream does not freeze well.
Nutritional Values
Approximately, one savarin has about 230-250 kcal, depending on how much cream you use. The carbohydrates come from sugar, breadcrumbs, and flour (about 35 g per piece), protein from eggs and cream (about 5-6 g), and fats around 10-12 g, mainly from eggs and cream. These values are only indicative.
Storage and Reheating
Savarines should be stored in the refrigerator, covered, for a maximum of 2 days. They are not reheated – they are served cold, and if left too long, the dough risks becoming too soft and losing its texture. It's better to make them on the day you plan to eat them or at the latest the night before.
Quick Info
Total time: approximately 4 and a half hours (including cooling and soaking)
Preparation time: 30 minutes
Baking time: 20 minutes
Servings: about 12 savarines (depending on the size of the molds)
Difficulty: medium
Recipe type: classic homemade cakes, suitable for weekends or events
Ingredients
For the dough:
6 eggs
130 g sugar
a pinch of salt
1 teaspoon rum essence
100 g breadcrumbs
4 tablespoons flour
For the syrup:
200 g sugar
300 ml water
100 ml rum
For decoration:
whipped cream (beaten)
Instructions
1. Separate the eggs, keeping the egg whites in a large bowl. Set the yolks aside until the appropriate step.
2. Beat the egg whites with a pinch of salt. When they start to become fluffy, gradually add the sugar, mixing until you achieve a firm and glossy foam. Add the rum essence and gently mix.
3. Incorporate the yolks one by one, stirring slowly with a wooden spoon, not with a mixer. Don’t overdo it – just enough to combine.
4. Add the breadcrumbs and flour to the mixture. Gently fold with the wooden spoon, being careful not to lose the volume of the foam.
5. Grease the muffin molds with oil. Divide the mixture evenly among the molds, without filling them completely (the dough will rise while baking).
6. Place the molds in the preheated oven at 180°C. Bake the savarines for 20 minutes. During this time, do not open the oven door – otherwise, they may collapse.
7. Allow the savarines to cool in the molds. If you take them out while warm, they may easily get squished.
8. Meanwhile, prepare the syrup: put the water on the heat, add the sugar, and stir until completely dissolved. When the syrup comes to a boil, turn off the heat and add the essence or rum. Let it cool.
9. Remove the cooled savarines from the molds. Cut them horizontally about 1/3 of the way down to create a "lid."
10. Dip each savarin in the syrup, allowing them to soak well. Place them on a platter and refrigerate for at least 3 hours.
11. Whip the cream (from heavy cream or liquid cream) until you achieve a firm consistency. When the savarines are well soaked, you can dip them in the syrup again if you find them too dry.
12. Fill each savarin with whipped cream. Place the lid on top. You can also decorate the lid if you like.
Why I make this recipe often
I prefer it because it doesn't require complicated ingredients, and the taste is balanced – not too sweet, with fresh whipped cream. The savarines keep well in the refrigerator, so they can be made a day in advance if I have guests or want to organize my time.
Tips and Variations
Tips
- Do not open the oven during baking, or the cakes will collapse.
- If the syrup is too hot, you risk breaking the savarines while soaking them. Let it reach room temperature.
- The cream must be whipped firmly; otherwise, it will run.
Substitutions
- Rum essence can be replaced with vanilla essence if you prefer not to have a rum flavor.
- Natural cream has a different taste than vegetable cream, but the quick option works if you're in a hurry.
Variations
- You can soak the savarines only halfway if you prefer them less wet.
- For a different look, use smaller or larger round molds, depending on what you have on hand.
Serving Ideas
- Serve them cold directly from the refrigerator, with extra whipped cream if available.
- Some prefer to add a little jam on top of the cream.
Frequently Asked Questions
1. Can I use brown sugar for the syrup?
Yes, but the syrup will have a slightly darker color and a lightly caramelized taste.
2. What do I do if I don't have muffin molds?
You can use any small oven-safe shape. The shape does not affect the taste, only the appearance.
3. How long do savarines last in the refrigerator?
They keep well for up to 2 days, covered. After that, the cream starts to deflate, and the dough may become too soft.
4. Can I use store-bought whipped cream in a tube?
You can, but the texture and taste are not the same as homemade whipped cream.
5. Can savarines be frozen?
I do not recommend it; the dough becomes spongy, and the cream does not freeze well.
Nutritional Values
Approximately, one savarin has about 230-250 kcal, depending on how much cream you use. The carbohydrates come from sugar, breadcrumbs, and flour (about 35 g per piece), protein from eggs and cream (about 5-6 g), and fats around 10-12 g, mainly from eggs and cream. These values are only indicative.
Storage and Reheating
Savarines should be stored in the refrigerator, covered, for a maximum of 2 days. They are not reheated – they are served cold, and if left too long, the dough risks becoming too soft and losing its texture. It's better to make them on the day you plan to eat them or at the latest the night before.