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Savarina - Romanian Baba Au Rhum - No Yeast
Bianca
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
cool
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course
Desert
Cuisine
Românesc
Servings
12
Calories
294
kcal
Equipment
12 x 8 cm tart molds or a muffin tray
Ingredients
Batter
5
oua
separated
5
linguri
zahar pudra
5
linguri
unsalted breadcrumbs powder
1
lingura
all-purpose flour
1
lingurita
zahăr vanilinat
Sirop
300
ml
apa
6
linguri
zahăr tos
30
ml
rum essence
Topping
400
ml
whipped cream mixed with 1 teaspoon vanilla sugar
raspberry jelly
Instructions
Preheat the oven at 180°C.
Separate the eggs.
Whip the egg whites with a pinch of salt and a pinch of sugar until stiff.
Whip egg yolks with powdered sugar and vanilla sugar until fluffy and almost white.
Mix the flour with breadcrumbs and add to the whipped yolk batter. Mix well.
Add the stiff egg whites and mix slowly in an upside motion.
Grease and line your molds.
Pour the batter in your lined molds.
Bake 18-20 minutes at 180°C, until brown to pass the toothpick test. During baking will rise and down. It's normal.
Meanwhile make the hot water syrup in which the sugar is dissolved, adding the rum essence last.
After the savarines are cooled turn them upside down and cut at 1/3 but not all the way through. Leave about 1 cm uncut making a crease.
Pour the syrup over the savarines.
Spread the jelly on tip of each savarina.
Put in the fridge for at least one hour.
Using a piping bag feel the crease you cut previously with whipped cream.
Cool in the fridge for at least 2 hours, but I recommend overnight for enhanced flavor.
Keyword
cake, dessert, dessert recipe, romanian cake, romanian recipe, savarina