Sponge cake with raspberry jam
Raspberry Jam Savarines: An Irresistible Delight
If you are looking for a dessert that will delight your taste buds and bring a touch of joy to your life, then raspberry jam savarines are the perfect choice! These fluffy little delights, soaked in syrup and filled with whipped cream, are ideal for any time of the day. Let's embark together on the preparation of this irresistible sweet treat, which will surely become a star in your recipe book!
Preparation Time:
- Preparation time: 30 minutes
- Baking time: 20 minutes
- Total time: 50 minutes
- Number of servings: 12 savarines
Ingredients:
For Savarines:
- 7 eggs (fresh for better taste)
- A pinch of salt (helps stabilize the egg whites)
- 7 tablespoons of breadcrumbs (preferably from white bread for a fine texture)
- 1 tablespoon of white flour
- 7 tablespoons of powdered sugar (to sweeten without leaving crystals)
- A pinch of turmeric (for a natural golden hue)
- 1 packet of vanilla sugar (for flavor)
For Syrup:
- 250 ml water (can use still or sparkling water)
- 150 g granulated sugar (helps achieve a sweet and thick syrup)
- 2 packets of vanilla sugar (adds a pleasant aroma)
- 1/2 vial of rum essence (for an intense and deep flavor)
For Filling:
- 500 ml liquid cream (for fluffy cream, choose one with at least 30% fat)
- 1 packet of cream stabilizer (from Dr. Oetker, to maintain consistency)
- 1/4 jar of raspberry jam (raspberries provide a delicious contrast to the sweetness of the savarines)
Preparation of Savarines:
Step 1: Prepare the Syrup
Start by preparing the syrup so that it cools to room temperature. Place 250 ml of water in a pot and add 150 g of granulated sugar, along with 2 packets of vanilla sugar and the rum essence. Boil the ingredients over medium heat, stirring occasionally, until the sugar completely dissolves. Once the syrup has boiled, turn off the heat and let it cool.
Step 2: Bake the Savarines
While the syrup cools, preheat the oven to 200 degrees Celsius (the convection baking function is ideal). Separate the eggs, placing the egg whites in a large bowl and the yolks in another. Beat the egg whites with a pinch of salt until they form stiff peaks. In the bowl with the yolks, add the powdered sugar and turmeric powder. Mix on high speed until the mixture doubles in volume and becomes light in color.
Add a tablespoon of flour and gently mix. Then, carefully fold in 2 tablespoons of the egg white foam and 1 tablespoon of breadcrumbs. Use the mixer on low speed, mixing slowly to avoid breaking the air in the mixture.
Step 3: Baking
Use silicone molds (preferably muffin molds) and fill each mold with a small layer of the mixture. Place the tray in the oven and bake for about 20 minutes. Check if they are baked by using the toothpick test: insert a toothpick into the center of a savarine, and if it comes out clean, they are ready!
When baked, remove the tray from the oven and let the savarines cool on a rack.
Step 4: Soaking in Syrup
Once the savarines are completely cooled, cut each savarine in half horizontally. Quickly dip each half into the cooled syrup, ensuring they are well soaked but not overly so.
Step 5: Filling with Cream
Whip the liquid cream with the cream stabilizer until you achieve the desired consistency (remember not to overbeat it to avoid turning it into butter). Use a piping bag to fill each savarine with cream. Place the top half of the savarine on top and spread with raspberry jam.
Practical Tips:
1. Choosing Ingredients: Choose quality ingredients for the best results. Fresh raspberries can be used instead of jam for an even fresher note.
2. Vegan Version: You can experiment with lentil eggs or applesauce to make a vegan version of the savarines. The consistency will be different, but the taste will remain delicious.
3. Flavoring: Instead of rum essence, you can try vanilla or almond essence for a different flavor.
4. Serving: These savarines are perfect to be served alongside a fragrant coffee or a fruit tea. A light sparkling wine can also be an excellent accompaniment.
Nutritional Benefits:
Raspberry jam savarines provide a good dose of carbohydrates from sugar and can offer a quick source of energy. Raspberries, on the other hand, are rich in antioxidants, vitamin C, and fiber, making them not only delicious but also beneficial for health.
Frequently Asked Questions:
- Can I make savarines with other types of jam?
Absolutely! You can use any type of jam or preserve, from peaches to apricots or even chocolate.
- How long do they last?
Savarines keep well in the fridge for 2-3 days, but ideally, they should be consumed as soon as possible to enjoy their freshness.
- Can I freeze savarines?
Yes, but it is recommended to freeze them before filling them with cream. Thawing should be done in the fridge, and then you can continue the filling process.
Now that you have all the necessary information, all that's left is for you to start cooking! Raspberry jam savarines are more than just a dessert; they are a culinary experience that brings a smile to anyone's face. Enjoy!
Ingredients: 7 eggs, a pinch of salt, 7 tablespoons of breadcrumbs, 1 tablespoon of white flour, 7 tablespoons of powdered sugar, a pinch of turmeric, 1 packet of vanilla sugar, 500 ml of liquid cream, 250 ml of still water, 150 g of granulated sugar, 2 packets of vanilla sugar, 1/2 vial of rum essence, 1 packet of Dr. Oetker whipping cream stabilizer, 1/4 jar of raspberry jam.
