Savarina cake
Savarin – The dessert that will stir your childhood memories
Who doesn’t fondly remember the aroma of freshly baked savarins, a dessert that revives pleasant memories and broad smiles? These fluffy pastries are not just a delicacy, but also a symbol of joy and moments spent with loved ones. In this recipe, I will show you how to prepare the perfect savarins, just as tasty as those from the pastry shop, but with an even better flavor, thanks to the fresh ingredients and the love you put into making them.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50-55 minutes
Servings: 12 savarins
Nutritional benefits:
Savarins are a source of carbohydrates from flour and sugar, while the whipped cream filling adds healthy fats, calcium, and vitamins. Although they are a dessert and should be consumed in moderation, savarins can be enjoyed with pleasure, especially when made at home with quality ingredients.
Your ingredients for delicious savarins
For the dough:
- 250 g flour (make sure it is good quality for a perfect texture)
- 150 ml lukewarm milk (fresh is ideal for better taste)
- 30 ml oil (sunflower oil is a good choice)
- 2 eggs (choose fresh, preferably free-range eggs for a richer flavor)
- 3.5 g dry yeast (if you prefer, you can use fresh yeast, but you will need to adjust the quantities)
- 1 tablespoon sugar (sugar helps activate the yeast)
- A pinch of salt (to balance the taste)
For the syrup:
- 400 ml water
- 150 g sugar (white sugar is most commonly used, but you can experiment with brown sugar for a more caramelized flavor)
- 1 essence of rum (adds a touch of magic to the dessert)
For the filling:
- 400 ml liquid cream (make sure it is high-quality cream, with at least 30% fat content)
- 1 packet of cream stabilizer (essential to keep the cream firm)
For the topping:
- 200 g cherry jelly (a tangy topping that will contrast beautifully with the sweetness of the savarins)
Preparing the savarins – Step by step
1. Preparing the dough
Start by dissolving the sugar in the lukewarm milk. This will activate the yeast, so it’s important that the milk is not too hot. Add the beaten eggs with a pinch of salt and the oil. Mix well until you obtain a homogeneous composition.
2. Add flour and yeast
Incorporate the flour and dry yeast. Use a spatula or a wooden spoon to mix until the dough becomes smooth. Avoid overmixing as this can affect the final texture of the savarins.
3. Let the dough rise
Grease the savarin molds with butter to prevent sticking. Fill each mold about ¾ full with the prepared dough. Cover them with a clean towel and let them rise in a warm place for 30 minutes, until they double in size.
4. Baking the savarins
Preheat the oven to 180 degrees Celsius. Once the dough has risen, place the molds in the oven and bake the savarins for 25-30 minutes or until they turn golden and rise nicely. Finally, remove them from the molds and let them cool on a rack.
5. Preparing the syrup
While the savarins cool, prepare the syrup. Boil the water with the sugar for 5-7 minutes until the sugar completely dissolves. Remove from heat, add the rum essence, and let it cool.
6. Filling the savarins
Once the savarins are completely cooled, cut a small cap off the top of each savarin, being careful not to cut all the way through. These caps will make it easier to fill with cream. Soak each savarin in the syrup, ensuring they absorb well, then let them drain on a rack.
7. Whipping the cream
In a bowl, whip the liquid cream with the cream stabilizer until it becomes firm. Fill each savarin with cream using a spoon or a piping bag for a more elegant presentation.
8. The final topping
Heat the cherry jelly in a small pot until it becomes more fluid, then generously pour it over each savarin. The tangy flavor of the cherries will add a delicious contrast and brighten up the dessert.
Serving and suggestions
Savarins are delicious served immediately, but can be kept in the fridge for a few days. You can serve them alongside a fragrant coffee or a flavored tea to complete the tasting experience. Also, for a touch of originality, you can add pieces of fresh fruit or coconut flakes on top.
Possible variations
If you want to experiment, you can replace the cream with a filling of cream cheese or chocolate, or you can add various flavors to the syrup, such as vanilla or orange. You can also try glazing them with melted chocolate for a decadent look.
Frequently asked questions
1. Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast. Generally, use about 10 grams of fresh yeast for every 3.5 grams of dry yeast.
2. How can I make the savarins less sweet?
You can reduce the amount of sugar in the dough or choose a more tart jelly for the topping.
3. What is the secret to fluffy savarins?
Make sure to let the dough rise for enough time and bake them at the correct temperature. This will ensure a light and airy texture.
Savarin is a dessert that not only satisfies the sweet tooth but also transports you back to childhood times when every bite was filled with joy. Enjoy the cooking process and experiment with ingredients to personalize your own savarin recipe!
Ingredients: Dough: 250 g flour, 150 ml milk, 30 ml oil, 2 eggs, 3.5 g dry yeast, 1 tablespoon sugar, a pinch of salt. Syrup: 400 ml water, 150 g sugar, 1 essence of rum. Filling: 400 ml liquid cream. Topping: 200 g cherry jelly.
