Savarină (Romanian Syrup-Soaked Cakes with Whipped Cream)
In short: Small yeast cakes soaked in lemon and orange syrup, brushed with jam and topped with whipped cream, a Romanian bakery favorite. It takes about 1 h in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 20 min
- Resting
- 2 h 30 min
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 330 kcal
Walk past any Romanian bakery and you will see savarină: small yeast cakes soaked in citrus syrup and crowned with whipped cream. At home the cakes are baked until golden, then soaked and topped with jam and a cherry. The contrast between juicy cake and cool cream is the whole point. Bake the cakes a day ahead, since slightly dry cake drinks the syrup better.
Instructions
- Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm milk, eggs and lemon zest and beat hard with a wooden spoon, or a mixer fitted with the paddle, for 5 minutes, until the batter is smooth, elastic and stringy.
- Beat in the butter, a third at a time, until the batter turns glossy. Cover and leave in a warm place for about 1 hour, until doubled and bubbly.
- Grease a 12-cup muffin tin well. Stir the batter down and divide it among the cups, about 50 g (1.75 oz) each. Let it rise for 20 to 25 minutes, until it reaches the tops of the cups. Heat the oven to 190°C (375°F).
- Bake for 18 to 20 minutes, until deep golden. Cool in the tin for 5 minutes, then turn out onto a rack. Leave the cakes uncovered for at least 2 hours, or overnight, so they dry slightly and soak better.
- For the syrup, simmer the water, sugar and citrus peel for 5 minutes. Lift out the peel, then stir in the lemon and orange juice and the rum. Cool until just warm.
- Set the cakes in a deep dish. Spoon the warm syrup over them slowly, turning each one, until they are heavy and well soaked but still hold their shape. Lift them onto a rack to drain for 10 minutes.
- Whip the cream with the powdered sugar and vanilla to firm peaks. Brush the tops of the cakes with the warm jam, then pipe or spoon on the cream.
- Top each cake with a cherry or raspberry and chill for at least 1 hour before serving.
Tips
- Pair warm syrup with cool cakes. If both are hot the cakes fall apart, and cold syrup is absorbed too slowly.
- The soaked, unfilled cakes keep for 2 days in the fridge, and the plain baked cakes freeze well for a month. Whip the cream on the day you serve them.
Questions and answers
Can I make savarină without alcohol?
Yes. Leave out the rum and add an extra splash of orange juice, or a teaspoon of vanilla, to the syrup. The cakes are just as good.
Why did my savarinas fall apart?
The syrup was too hot, or the cakes were soaked for too long. Use warm syrup, turn the cakes gently and lift them out as soon as they feel heavy.
Can I bake savarină in a ring mold?
Yes. Pour the batter into a greased 24 cm (9 1/2 in) ring or bundt mold, let it rise to the rim and bake for 30 to 35 minutes. Soak slowly with the whole batch of syrup.
How long does it take to make Savarină (Romanian Syrup-Soaked Cakes with Whipped Cream)?
About 1 h in total: 40 min of preparation and 20 min of cooking.
How many calories are in Savarină (Romanian Syrup-Soaked Cakes with Whipped Cream)?
About 330 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 25 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
