Savarina – Romanian Baba Au Rhum – no yeast

by Camelia
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Savarina is a one portion cake soaked in syrup made with rum or rum extract filled with whipped cream and topped with raspberry jelly.

Can be a yeast cake or no yeast cake and even I often love yeast dough I prefer for this cake the no yeast batter.

It is made in individual servings about a 5 cm tall, and 8 cm diameter but for homemade version, the muffin tray can be used successfully.

If you pay attention to the recipe’s instructions, will be a very easy to make.

You definitely should give it a try!

Savarina – Romanian Baba Au Rhum – No Yeast

Bianca
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Prep Time 10 mins
Cook Time 20 mins
cool 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Romanian
Servings 12
Calories per serving 294 kcal

Equipment

  • 12 x 8 cm tart molds or a muffin tray

Ingredients
  

Batter

  • 5 eggs separated
  • 5 tablespoons confectioners sugar
  • 5 tablespoons unsalted breadcrumbs powder
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla sugar

Syrup

  • 300 ml water
  • 6 tablespoons caster sugar
  • 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


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