|Nutritional Guidelines (per serving)|
It is made with a sweet yeast dough which is soaked in a rum syrup overnight after baking. Then, it's either filled with pastry cream or topped with sweetened whipped cream and garnished with fresh fruit or, at the very least, a maraschino cherry.
Before you begin, bear in mind that in order for this cake to soak up all the rum syrup, it needs to sit in the refrigerator overnight, so the cake cannot be prepared and served on the same day.
It can be baked in a mini Bundt cake pan, which will yield 6 large individual cakes, or in a regular cupcake tin for 12 smaller cakes.
It's best to weigh all the ingredients on a digital scale with metric measurements to make sure your ingredients proportions are accurate. Sometimes straight conversions from metric produce unwieldy American measurements as evidenced here.
- 1/4 ounce/7g yeast (active dry)
- 1.7 ounces/50 ml milk (warm)
- 12.35 ounces/350g flour (all-purpose)
- 4 large eggs (room temperature)
- .53 ounces/15g sugar
- 1 pinch salt
- 6.17 ounces/175g butter (unsalted, room temperature)
- 1 teaspoon vanilla extract
- Optional: 1/2 tablespoon zest (lemon)
- Rum Syrup:
- 10.58 ounces/300g sugar
- 20.29 ounces/600 ml water
- 1.69 ounces/50 ml rum
- 1 tablespoon lemon juice
- 15.22 ounces450 ml cream (heavy whipping )
- 4 tablespoons sugar
- Optional: apricot preserves
- Garnish: Maraschino cherries or other fruits
Make the Cake
Dissolve yeast in warm milk. In a large bowl or stand mixer using the paddle attachment, combine flour, yeast-milk mixture, eggs, sugar, and salt. The dough will be soft and sticky, and that is perfect.
Add the softened butter, vanilla and lemon zest, if using, and mix again. Cover and let rise in a warm place until doubled in volume.
Heat oven to 300 F (150 C). Butter a mini Bundt pan or cupcake pan. If the pan isn't nonstick, sprinkle the buttered pan with bread or cake crumbs.
Divide the dough equally into the wells of the pan. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until the dough reaches the top of the pan.
Bake for 30 minutes or until toothpick tests clean. While the cakes are baking, make the rum syrup (see below).
Make the Rum Syrup
In a medium heavy-bottomed saucepan, melt 3.53 ounces (100 g) sugar without stirring but occasionally swirling until it reaches a very light caramel color.
Turn off the heat but leave the saucepan on the hot burner. Add the water and remaining 7.05 ounces (200 g) sugar. Mix and let sit until everything is melted.
Let cool completely before adding rum and lemon juice. Mix thoroughly and set aside.
Soak the Savarinas
Remove baked cakes from pan and pour some of the syrup into the bottom of each well. Dip the bottoms of the cakes in the syrup in the saucepan and replace the cakes into the baking tin.
Pour remaining syrup over the cakes until it is completely gone. Cover with plastic wrap and place in the refrigerator overnight.
Serve the Savarinas
Whip the cream and 4 tablespoons sugar until the cream holds a peak.
Either slice cakes in half horizontally and spread the bottom half with apricot preserves and then whipped cream, replacing the top. Or, leave the cakes whole, dollop with whipped cream and garnish with maraschino cherries or other fruits.
History of the Savarin
This cake was named after Jean-Anthelme Brillat-Savarin, the renowned 18th-century French gastronome and food essayist, lawyer, and politician.
In Romania, savarina is a traditional dessert often served at celebratory occasions like weddings, christenings, and other happy events.
Difference Between a Baba and a Savarin
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.
A Bit About the Romanian Language
Romanian is a romance language, not a Slavic language as is the case with the countries that surround it. As such, many words, especially culinary words, were borrowed from the other Romance languages, especially from French and Italian. So you will find that many Romanian dishes have French names or a close approximation as is the case here with savarin / savarina.