Savarina is a cake that reminds me of my childhood and which not even a hardened chocolate maker like me :)) can resist. Soft, fluffy, syrupy… mmmm… The savarine recipe with breadcrumbs is a faster version of savarines with yeast , but just as delicious.
- We need:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons breadcrumbs
- 1 tablespoon flour
- For the syrup we need:
- 400 ml water
- 200 g sugar
- For the filling:
- 500 ml whipped cream
- 1 tablespoon sugar (or more, depending on how much you prefer sweet)
- 1 whipped cream hardener
Preparation Savarina with breadcrumbs:
Separate the egg whites from the yolks and beat them hard with a pinch of salt. Add the sugar and continue mixing well, until it acquires a meringue-like consistency. We also include the yolks, in turn. At the end the breadcrumbs mixed with flour.
Put the composition in molds and bake in the oven heated to 180 degrees for about 30 minutes. Or until the toothpick test passes. 🙂
- I don't have special forms of savarines, so I baked them in muffins. :))
The sugar is caramelized, then "quenched" with cold water. Beware of steam! Leave to cool. Stir from time to time until the caramel dissolves.
The very cold cream is mixed at medium speed until it starts to gain consistency, at which point we add the sugar and whipped cream hardener. Mix until it becomes fluffy and hardens.
The tops, the top, are cut from the chilled savarins. We take a savarina and dip it in syrup. Let them soak very well with syrup and take them out on a plate and fill them with whipped cream. Grease the lids with dulce de leche and place them over the "pile" of whipped cream.