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Savarina cake

Savarina cake

top / knead all well with the mixer, leave to rise, then put the composition in the pan, grease with egg and bake.

in the meantime, the pudding is made and left to cool.

whip the whipped cream hard with the milk and mineral water, then put it in the fridge.

when it cools, the top is cut in half and syruped with a boiled and cooled syrup of water, saccharin and rum essence.

then put the pudding, then the whipped cream.

put half of the quantity between the sheets and decorate with the rest.


The differences between a baba au rhum and a savarin are the pan it's baked in and how it is presented. A baba typically has currants or other dried fruits in the dough, and a savarin doesn't but is served with sweetened whipped cream.

Some babas are baked in tall, cylindrical molds (especially in Russia and Ukraine) and savarins are baked in fluted ring molds. In Poland, however, a baba (babka) is baked in a fluted ring pan, making it virtually identical to a savarin in appearance.


The popular savarin is just one of the dishes named in honor of one of the greatest gastronomes of France (… there is even a cheese that bears his name!).

Jean Anthelme Brillat-Savarin (April 1, 1755, Belley - February 2, 1826, Paris) was a prominent lawyer and politician, but who went down in history mainly because he gained a reputation as an Epicurean, being considered, along with Alexandre-Balthazar-Laurent Grimod de La Reynière (1758-1837), founder of the modern gastronomic essay. His famous work, Physiology of taste (Physiology of Taste), was published in December 1825, two months before his death. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, member of several literary societies and scholars, and one of the first copies was dedicated to his beautiful cousin Juliette Récamier, with whom he was secretly in love: “Madam, receive kindly and indulgently read the work of an old man. It is a tribute to a friendship that dates back to childhood and probably a tribute to a more tender feeling. How can I tell him? At my age, a man no longer dares to question his heart ”…

Savarina or baba au rum is a fluffy spherical cake well syruped with rum and benefiting from a large batch of cream and possibly candied fruit as a decoration. The history of the recipe far precedes the homonymous gastronome. It seems that it was introduced to France through Poland, by an exiled monarch, Stanislaus I Leszczyński (1677 - 1766), King of Poland and Grand Duke of Lithuania, but also Duke of Lorraine and Count of the Holy Roman Empire. His daughter, Mary, married Louis XV in 1725, followed at Versailles by her favorite pastry chef Nicolas Stohrer, who also opened a confectionery in Paris five years later. Legend has it that, being called to bring back to life some dry cakes, he had the idea to syrup them with Malaga sweet wine, adding some saffron strips, raisins and custard (made at bain marie of whipped cream with egg yolks), then replaced with whipped cream, much easier to make. In fact, with Chantilly cream, which means cream made from whipped cream with sugar and vanilla. Over which could be placed small berries or strawberries cut in halves or quarters. And the countertop was, in fact, a fluffy sponge cake…

In the Romanian Principalities, savarins have been attested since the first half of the 19th century, under a name that today seems slightly confusing. Old Women is a generic name for several types of desserts, from savarina (baba au rum) autochthonized and evoked plastically, in 1841, by Kogălniceanu and Negruzzi (but without cream and abundant syrup!) to a sweet pudding with noodles and sweet cottage cheese or a cake somewhat similar to Negro (but also with kapronka Ukrainian), very popular recipes across the Prut.

The necessary ones: 2 glasses of noodles, 10 eggs, 1 glass of sugar, ½ teaspoon of salt, ½ teaspoon of vanilla essence, ½ glass of raisins, 3 tablespoons butter, 2 tablespoons vegetable oil.

Sweet match: Boil the noodles in unsalted water with the addition of vegetable oil. Strain it. Scald the raisins, melt the butter. Mix the eggs with sugar and salt, add the vanilla essence. Combine the egg cream with the noodles and raisins, then mix well. Bake the pan or high-edged pan grease with butter, then pour the pudding composition. Put in the oven (well heated, before) and bake for 10 minutes at high temperature, then 40 minutes on a lower heat, until nicely browned.

Black grandmother

The necessary ones: 10 eggs, 200 ml of sunflower oil, 500 ml of milk, 1 tablespoon of baking soda, 2 tablespoons of breadcrumbs, 300 g of sugar, 250 ml of kefir (or, in ancient times, muffins), 25 ml of vodka, 30 g of butter, 2 glasses White flour.

Sweet match: In a larger bowl, sift the flour with baking soda. Add sugar and oil, then mix. Gradually add the kefir, then the milk. Mix well until a homogeneous dough is obtained. In another bowl, beat the eggs. Stirring constantly, pour the beaten eggs and vodka into the dough bowl. A liquid dough is thus obtained, similar to that for pancakes. At the same time, the dough is very airy and frothy. Therefore, you should choose a bowl of the right size, higher. Line a thick-walled cauldron with butter and sprinkle with chopped breadcrumbs. Ripen crone on high heat for an hour and a half. Then make the flame smaller and bake another hour and a half. After that, he leaves black grandmother (the color is the result of the interaction of baking soda with kefir) to rest for at least a quarter of an hour before portioning.

"Very good scalded babes" (apud Kogălniceanu and NegruzziSearched recipes)

The necessities and the sweetness match: "You take 300 drams of flour measured per liter, you scald them with two and a half liters of boiling milk, you rub them with the polish until they cool down. Then put 12 whole eggs and 27 yolks in a pot, beat them until they froth, strain them, take two liters and put them in the mold. Put 50 drams of good yeast, start rubbing them in your palms, well, half an hour, cover them warmly and let them rise. After they leaven well, you put 5 liters full of flour, you rub them in your palms, you put them and how many eggs are left and a liter of milk and you rub them for an hour. Half an hour later you put a cup of boiling butter on them - it will be cow's butter, a cup and a half - and, when the clock approaches, you put two cups of crushed sugar and brass shell, then cover them and leave them again to leaven well. Then grease the blocks with butter, sprinkle them with posmag, grease the hands with butter, take the dough and put it in half the blocks and leave them again, until the blocks are full, then put them in the oven. Let the oven be a little hotter than for cakes ”. / liter = 250 gr, dram = 3.2 gr /


The popular savarin is just one of the dishes named in honor of one of the greatest gastronomes of France (… there is even a cheese that bears his name!).

Jean Anthelme Brillat-Savarin (April 1, 1755, Belley - February 2, 1826, Paris) was a prominent lawyer and politician, but who went down in history mainly because he gained a reputation as an Epicurean, being considered, along with Alexandre-Balthazar-Laurent Grimod de La Reynière (1758-1837), founder of the modern gastronomic essay. His famous work, Physiology of taste (Physiology of Taste), was published in December 1825, two months before his death. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, member of several literary societies and scholars, and one of the first copies was dedicated to his beautiful cousin Juliette Récamier, with whom he was secretly in love: “Madam, receive kindly and indulgently read the work of an old man. It is a tribute to a friendship that dates back to childhood and probably a tribute to a more tender feeling. How can I tell him? At my age, a man no longer dares to question his heart ”…

Savarina or baba au rum is a fluffy spherical cake well syruped with rum and benefiting from a large batch of cream and possibly candied fruit as a decoration. The history of the recipe far precedes the homonymous gastronome. It seems that it was introduced to France through Poland, by an exiled monarch, Stanislaus I Leszczyński (1677 - 1766), King of Poland and Grand Duke of Lithuania, but also Duke of Lorraine and Count of the Holy Roman Empire. His daughter, Mary, married Louis XV in 1725, followed at Versailles by her favorite pastry chef Nicolas Stohrer, who also opened a confectionery in Paris five years later. Legend has it that he was called to bring some dry cakes back to life, he had the idea to syrup them with Malaga sweet wine, adding some saffron strips, raisins and custard (made at bain marie of whipped cream with egg yolks), then replaced with whipped cream, much easier to make. In fact, with Chantilly cream, which means cream made from whipped cream with sugar and vanilla. Over which could be placed small berries or strawberries cut in halves or quarters. And the countertop was, in fact, a fluffy sponge cake…

In the Romanian Principalities, savarins have been attested since the first half of the 19th century, under a name that today seems slightly confusing. Old Women is a generic name for several types of desserts, from savarina (baba au rum) autochthonized and evoked plastically, in 1841, by Kogălniceanu and Negruzzi (but without cream and abundant syrup!) to a sweet pudding with noodles and sweet cottage cheese or a cake somewhat similar to Negro (but also with kapronka Ukrainian), very popular recipes across the Prut.

The necessary ones: 2 glasses of noodles, 10 eggs, 1 glass of sugar, ½ teaspoon of salt, ½ teaspoon of vanilla essence, ½ glass of raisins, 3 tablespoons butter, 2 tablespoons vegetable oil.

Sweet match: Boil the noodles in unsalted water with the addition of vegetable oil. Strain it. Scald the raisins, melt the butter. Mix the eggs with sugar and salt, add the vanilla essence. Combine the egg cream with the noodles and raisins, then mix well. Bake the pan with high edges and grease it with butter, then pour the pudding composition. Put in the oven (well heated, before) and bake for 10 minutes at high temperature, then 40 minutes on a lower heat, until nicely browned.

Black grandmother

The necessary ones: 10 eggs, 200 ml of sunflower oil, 500 ml of milk, 1 tablespoon of baking soda, 2 tablespoons of breadcrumbs, 300 g of sugar, 250 ml of kefir (or, in ancient times, muffins), 25 ml of vodka, 30 g of butter, 2 glasses White flour.

Sweet match: In a larger bowl, sift the flour with baking soda. Add sugar and oil, then mix. Gradually add the kefir, then the milk. Mix well until a homogeneous dough is obtained. In another bowl, beat the eggs. Stirring constantly, pour the beaten eggs and vodka into the dough bowl. A liquid dough is thus obtained, similar to that for pancakes. At the same time, the dough is very airy and frothy. Therefore, you should choose a bowl of the right size, higher. Line a thick-walled cauldron with butter and sprinkle with chopped breadcrumbs. Ripen crone on high heat for an hour and a half. Then make the flame smaller and bake another hour and a half. After that, he leaves black grandmother (the color is the result of the interaction of baking soda with kefir) to rest for at least a quarter of an hour before portioning.

"Very good scalded babes" (apud Kogălniceanu and NegruzziSearched recipes)

The necessities and the sweetness match: "You take 300 drams of flour measured per liter, you scald them with two and a half liters of boiling milk, you rub them with the polish until they cool down. Then put 12 whole eggs and 27 yolks in a pot, beat them until they froth, strain them, take two liters and put them in the mold. Put 50 drams of good yeast, start rubbing them in your palms, well, half an hour, cover them warmly and let them rise. After they leaven well, you put 5 liters full of flour, you rub them in your palms, you put them and how many eggs are left and a liter of milk and you rub them for an hour. Half an hour later you put a cup of boiling butter on them - it will be cow's butter, a cup and a half - and, when the clock approaches, you put two cups of crushed sugar and brass shell, then cover them and leave them again to leaven well. Then grease the blocks with butter, sprinkle them with posmag, grease the hands with butter, take the dough and put it in half the blocks and leave them again, until the blocks are full, then put them in the oven. Let the oven be a little hotter than for cakes ”. / liter = 250 gr, dram = 3.2 gr /


Savarina Cake with Fruit & # 8211 Video Recipe

Savarina is the cake we all love, since childhood.
It is very easy to prepare it at home, according to an easy and very handy recipe.
We can prepare savarina as an individual cake, but it is a little more meticulous and we need special shapes in which to pour a little of the dough.
If we do not have such shapes or even if we have, but we want to prepare them much faster and easier, we can choose to prepare Savarina cake, for which we can use any tray with a ring. Of course we can also use this recipe for individual cakes. But why complicate ourselves, when we can reinterpret the recipe and prepare everything quickly, then all we have to do is cut into slices and serve them. In addition, the fruits add color and taste.
Thus, the dough for the countertop is quickly poured in the form lined with butter and flour, all at once, and syruped much simpler and easier, pouring all the syrup on the countertop, at once.
The Savarina top immediately absorbs the syrup and becomes very fluffy and fragrant.
The top bakes very quickly, in only 15 minutes, so we can prepare the savarina very quickly.
We decorate the savarina cake with whipped cream, so as not to go out of the specifics of Savarinas, but we can add as decoration, any kind of fruit we want.
I used strawberries and blackberries, but you can add any other fruit you want.
It is very important to beat the cream for decoration, very cold, from the fridge.
Savarina is served cold, after we keep it in the fridge for a few hours or overnight.

For syrup:
& # 8211 300 ml water
& # 8211 5 tablespoons caster sugar
& # 8211 20 ml rum-free

For the countertop:
& # 8211 5 eggs
& # 8211 5 tablespoons caster sugar
& # 8211 5 tablespoons breadcrumbs

For decoration:
& # 8211 300 ml fresh liquid
& # 8211 5 tablespoons powdered sugar
& # 8211 6 strawberries
& # 8211 8 walls

PREPARATION You can see in the video below, dance click on the image.


Homemade savarin

I like savarins, but they should be well syruped, sweet enough, with natural cream and jelly as much as possible, to cut from jam.
Ever since I started making cakes at home, many years ago, I have always tried new things, but I have dared to make well-known cakes, as a form of protest for the fact that in neighborhood confectioneries not even savarina is former. With this recipe I hope to convince as many people as possible that no savarin is better than the one made at home, with natural ingredients.

For an authentic taste, be sure to use natural whipped cream, by no means vegetable whipped cream! For the dough we need: 2 egg yolks, 40 g sugar, 200 ml warm milk, 40 ml oil, 5 g dry yeast, 300 g flour + 1 tablespoon grated lemon peel. Mix dry yeast with lukewarm milk, 1 tablespoon flour and 1 tablespoon sugar. Leave in a warm place until fermented. Mix the yolks with the sugar, lemon peel and oil, then add the "mayo" and the rest of the flour. Mix with a whisk (the dough will be soft, do not work by hand) and cover the bowl with cling film. Leave to rise until it doubles in volume.

Grease the sheet forms with butter and put two tablespoons of dough (should be 1/3 empty) and leave to rise again for 15 minutes. Meanwhile, turn on the oven. Bake the savarins for 20 minutes, for the first 5 minutes at about 220 degrees, then at 180 degrees (do the toothpick test). We take them out of the molds and let them cool (preferably overnight).

For the jelly, boil 300 g of frozen strawberries with 150 g of sugar, 150 ml of water until they soften well, then turn them into a sauce using a blender. The hydrated gelatin in cold water is placed in the hot sauce and mixed. Cover with cling film and allow to cool completely.

In addition, we need: 600 ml of water, 300 g of sugar, grated lemon peel, rum / rum essence, 400 ml of whipped cream, 2 tablespoons of powdered sugar, strawberry jelly / berries, etc.

Boil a syrup of water and sugar until the sugar dissolves, turn off the heat and add the flavors. We put each savarin in the hot syrup until it is very well penetrated by the syrup, then we take it out and place it on a plate. After syruping, leave the savarines in the fridge for an hour.

Whip the cream, then add the powdered sugar and continue mixing until you get a firm cream, but do not overdo the mixing. For a guaranteed result, use 2 sachets of cream hardener.

Cut a cap over which we put the "jelly" and sprinkle the cream as desired. I prefer savarina with more sauce / jelly.


Savarina Cake with Fruit & # 8211 Video Recipe

Savarina is the cake we all love, since childhood.
It is very easy to prepare it at home, according to an easy and very handy recipe.
We can prepare savarina as an individual cake, but it is a little more meticulous and we need special shapes in which to pour a little of the dough.
If we do not have such shapes or even if we have, but we want to prepare them much faster and easier, we can choose to prepare Savarina cake, for which we can use any tray with a ring. Of course we can also use this recipe for individual cakes. But why complicate ourselves, when we can reinterpret the recipe and prepare everything quickly, then all we have to do is cut into slices and serve them. In addition, the fruits add color and taste.
Thus, the dough for the countertop is quickly poured in the form lined with butter and flour, all at once, and it is syruped much simpler and easier, pouring all the syrup on the countertop, at once.
The Savarina top immediately absorbs the syrup and becomes very fluffy and fragrant.
The top bakes very quickly, in only 15 minutes, so we can prepare the savarina very quickly.
We decorate the savarina cake with whipped cream, so as not to go out of the specifics of Savarinas, but we can add as decoration, any kind of fruit we want.
I used strawberries and blackberries, but you can add any other fruit you want.
It is very important to beat the cream for decoration, very cold, from the fridge.
Savarina is served cold, after we keep it in the fridge for a few hours or overnight.

For syrup:
& # 8211 300 ml water
& # 8211 5 tablespoons caster sugar
& # 8211 20 ml rum-free

For the countertop:
& # 8211 5 eggs
& # 8211 5 tablespoons caster sugar
& # 8211 5 tablespoons breadcrumbs

For decoration:
& # 8211 300 ml liquid cream
& # 8211 5 tablespoons powdered sugar
& # 8211 6 strawberries
& # 8211 8 walls

PREPARATION You can see in the video below, dance click on the image.


Video: Savarine de casa facute pas cu pas. JamilaCuisine (December 2021).