Savarins with whipped cream
Savarina with whipped cream – A cake that combines tradition and indulgence
Who hasn't heard of savarinas? These delicious pastries are renowned for their fluffy texture and rich whipped cream filling. Savarinas with whipped cream are a classic dessert that not only delights the taste buds but also brings a touch of nostalgia with every bite. Whether you prepare them for a special occasion or simply want to treat yourself, this recipe will take you on a journey of flavors and textures. Let's see how to prepare them, step by step!
Preparation time:
- Preparation time: 20 minutes
- Baking time: 15 minutes
- Total time: 35 minutes
- Number of servings: 12 savarinas
Ingredients:
For the savarina composition:
- 6 eggs
- 7 tablespoons of breadcrumbs (preferably fresh)
- A pinch of salt
- 6 tablespoons of sugar
For the syrup:
- 2 cups of water
- 1 cup of sugar
- 1 essence of rum
For the whipped cream:
- 500 ml of cream for whipping (or 250 ml of liquid cream)
- 2 tablespoons of powdered sugar
- 1 packet of whipped cream stabilizer
- A little jelly or thick jam (my suggestion: apricot jam, preferably homemade)
Step-by-step preparation:
Step 1: Preparing the composition
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowl in which you will beat the egg whites is clean and dry to achieve a perfect foam.
2. Beating the yolks: In a bowl, add the yolks and sugar (6 tablespoons). Using a mixer, beat them until they become a creamy and frothy mixture. This process will take about 5-7 minutes.
3. Beating the egg whites: In another bowl, add the egg whites and a pinch of salt. Beat them with the mixer until they start to form bubbles. Then, add the 3 tablespoons of sugar and continue mixing until you obtain a firm foam that forms stiff peaks.
4. Incorporating the breadcrumbs: Add the breadcrumbs to the bowl with yolks, gently mixing with a spatula. Then, carefully fold in the egg white foam. It is important to mix with delicate movements to avoid losing the air in the composition.
Step 2: Baking the savarinas
5. Preparing the pans: Preheat the oven to 180°C. Line the special savarina molds with butter and flour, ensuring they are well greased.
6. Filling the molds: Pour the savarina composition into the molds, filling them only up to 3/4 of their height to allow them to rise.
7. Baking: Place the molds in the oven and bake for about 15 minutes. Check them with a toothpick to ensure they are baked. If the toothpick comes out clean, the savarinas are ready!
Step 3: Preparing the syrup
8. Boiling the syrup: In a saucepan, combine the water and sugar (2 cups of water and 1 cup of sugar). Boil over medium heat, stirring occasionally, until the sugar is completely dissolved.
9. Adding the rum: Once the syrup has boiled, remove it from the heat and add the rum essence. Let it cool slightly.
Step 4: Assembling the savarinas
10. Soaking the savarinas: If you feel bold, you can "dunk" the savarinas in the syrup, but I prefer to soak them with a spoon, generously pouring the syrup over them. Be brave and don't be afraid; the savarinas are sturdy!
11. Cooling and cutting: Once the savarinas have cooled, carefully cut a lid from each pastry, being careful not to destroy them.
12. Preparing the whipped cream: In a cold bowl, whip the cream with the powdered sugar and whipped cream stabilizer until you achieve a firm consistency. Make sure the bowl and utensils are well chilled to obtain perfect whipped cream.
13. Filling the savarinas: Fill each savarina with a generous layer of whipped cream, then place the lid on top.
14. Decorating: Add a small dollop of whipped cream on top, and if desired, spread a little apricot jam on the lid for added flavor and a more attractive appearance.
Serving suggestions
Savarina with whipped cream is a perfect dessert to be served alongside a refreshing drink or an aromatic tea. I recommend a herbal tea with lemon or a natural fruit juice to complement the sweet taste of the pastry. You can also serve them with vanilla ice cream for a contrast of textures and temperatures.
Tips and variations
- Flavor additions: You can experiment with other flavors, such as vanilla or orange essence, to give your savarinas a twist.
- Fruity version: Instead of apricot jam, you can use strawberry or raspberry jam to add a splash of color and flavor.
- Gluten-free savarinas: Replace the breadcrumbs with a gluten-free option (e.g., almond flour) to make the savarinas accessible to those with intolerances.
Nutritional benefits
Savarina with whipped cream, although a sweet dessert, also provides a source of energy due to the content of eggs and sugar. Eggs are an excellent source of protein, and whipped cream can provide healthy fats if consumed in moderation. However, remember that due to the sugar content, it is best to consume them in moderation, especially if you are pursuing a healthy lifestyle.
Frequently asked questions
1. Can I use another type of sugar? Yes, you can use brown sugar or natural alternatives like honey, but the final taste will vary.
2. How long can I keep the savarinas? Savarinas are best eaten fresh, but they can be stored in the refrigerator for 2-3 days.
3. Can I freeze the savarinas? I recommend freezing them unfilled; after soaking, you can fill them with whipped cream when you take them out of the freezer.
Savarina with whipped cream is a cake that will surely bring smiles to the faces of your loved ones. Making it is a true pleasure, and the final result will make you feel proud of your cooking skills. So put on your apron, prepare your ingredients, and let's enjoy a delicious portion of savarina!
Ingredients: For the savarine composition: 6 eggs, 7 tablespoons of breadcrumbs, 1 pinch of salt, 6 tablespoons of sugar. For the syrup: 2 cups of water, 1 cup of sugar, a splash of rum essence. For the whipped cream: 500 ml of whipping cream (I used 250 ml of liquid cream), 2 tablespoons of powdered sugar, a packet of whipped cream stabilizer, a little jelly or thick jam... I used homemade apricot jam made by my dad :))
