Savarine false, Romanian syrup cakes

Name: Savarine false, Romanian syrup cakes
Ingredients: 3 eggs; 3 tablespoons sugar; 1 vial rum essence; 50 g butter; 5 tablespoons flour; 10 g baking powder; 100 ml water; 2 tablespoons sugar; 1 vial rum essence; 200 ml whipping cream; 100 g strawberry jam

Dessert - Savarine false, Romanian syrup cakes by Jana C. - Recipia

Savarine false, Romanian syrup cakes, have a fluffy sponge made with eggs, flour and butter, soaked in rum syrup, then filled with whipped cream and topped with strawberry jam. I especially like the soft sponge, similar to a simple cake; I prefer them chilled, with the jam spread thinly over the whipped cream, so both layers stay visible. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 40 minutes. Total time: 80 minutes. Servings: 6. Approximately 320 kcal and 5 g protein per serving.

Ingredients

For the batter

3 eggs
3 tablespoons sugar
1 vial rum essence
50 g butter
5 tablespoons flour
10 g baking powder

For the syrup

100 ml water
2 tablespoons sugar
1 vial rum essence

For the filling and topping

200 ml whipping cream
100 g strawberry jam

Preparation

1. Separate the eggs. Beat the egg whites until stiff peaks form, then set aside. 2. Beat the egg yolks with 3 tablespoons of sugar and 1 vial of rum essence. Add the melted butter, cooled slightly, then beat until the mixture is fluffy. 3. Fold in the flour and baking powder, then the egg whites, using gentle strokes until you have a smooth, thick batter. 4. Fill the molds halfway and bake at 180°C for 15-20 minutes, until the cakes are golden. Leave them to cool for 30 minutes. 5. To make the syrup, stir the water with 2 tablespoons of sugar and 1 vial of rum essence until the sugar dissolves. 6. Cut the cooled cakes in half and soak both halves with syrup. Leave them for 10 minutes to absorb it. 7. Beat the whipping cream until stiff. Fill the cakes with whipped cream and spoon the strawberry jam on top.

Notes

Eggs are easier to beat when they’re at room temperature. In small molds, the cakes bake faster, so check them after 15 minutes; thick jam stays on the whipped cream better than jam with lots of syrup. If the jam is too runny, drain off a little syrup before using it. You can use the same amount of raspberry jam; the batter contains gluten, eggs and dairy. They go well with black tea, which pairs nicely with the rum flavor. Kept covered in the fridge, they last no more than 3 days.