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Traditional Romanian Rum-Soaked Savarine with Pure Whipped Cream
The iconic nostalgic pastry of Romanian sweet shops: light yeasted cakes drenched in fragrant rum syrup, crowned with a cloud of pure whipped cream and glazed with gleaming apricot jam.
Prep
30 min
Cook
25 min
Total
55 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- All-purpose wheat flour250 g
- Active dry yeast7 g
- Warm whole milk150 ml
- Fresh room-temperature eggs2 pc
- Granulated sugar for dough and syrup150 g
- Rum extract or dark rum2 tbsp
- Heavy whipping cream (35% fat), whipped400 ml
- Smooth apricot jam for glazing4 tbsp
Preparation Steps
1
Dissolve yeast in warm milk with 1 tbsp sugar. Mix with flour, eggs, and a pinch of salt to form a sticky, soft dough. Divide into 6 buttered molds and proof for 35 minutes until doubled.
35 min timer
2
Bake savarines at 180Ā°C (350Ā°F) for 20-22 minutes until golden brown. Cool completely, then slice a cap off the top of each.
22 min timer
3
Boil 500 ml water with remaining sugar and rum extract. Submerge each cooled cake in warm syrup until completely saturated. Pipe generous swirls of whipped cream inside and brush caps with warmed apricot glaze.
10 min timer
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Nutrition Facts
per servingCalories
360
Protein
6g
Carbohydrates
52g
Fat
14g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar TradiČional RomĆ¢nesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
