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For the Sponge Cakes
8 eggs
8 tablespoons breadcrumbs
2 tablespoons flour
8 tablespoons sugar
Vanilla extract
For Decorating
600 ml whipping cream
2 tablespoons powdered sugar
1 teaspoon gelatin
1 tablespoon powdered milk
For the Syrup
800 ml water
400 g sugar
Rum essence
For Decoration
Strawberry jam
Raspberry jelly
Strawberry topping
Separate the egg whites from the yolks and beat the egg whites until they form stiff peaks. Gradually add the sugar, one tablespoon at a time, and continue to beat until the sugar dissolves (similar to making meringue).
Add the egg yolks one by one, mixing well after each addition. Incorporate the breadcrumbs into the batter using a spatula, and finally, add the flour and mix gently.
Preheat the oven to 180°C (356°F). Prepare a muffin tin with special cupcake liners. Fill each cupcake liner about three-quarters full with the batter and bake in the preheated oven until a toothpick inserted into the center comes out clean.
While the sponge cakes are baking, prepare the syrup. In a saucepan, combine the water and sugar and boil until the sugar is fully dissolved (you can boil it a bit longer to reduce and thicken the syrup slightly).
Remove the syrup from the heat and let it cool. Then, add the rum essence and vanilla extract. For the whipped cream, beat it on medium speed for 1 minute, then add the powdered sugar and continue to beat until stiff peaks form.
If the whipped cream becomes too loose, you can firm it up by adding 1 tablespoon of powdered milk or 1 teaspoon of gelatin (soaked in warm water and dissolved either in a double boiler or the microwave for 30 seconds). Add this to the whipped cream when it is almost fully whipped.
Once the sponge cakes are done baking, remove them from the oven, detach them from the cupcake liners, and let them cool. After cooling, remove a small cap from the smaller end of each sponge cake (the bottom) and place them in a tray for syruping. Syrup all the sponge cakes, using the entire syrup.
Fill a piping bag with whipped cream and generously pipe it onto each sponge cake. Place the caps back on top, and glaze each savarin with strawberry jam, strawberry topping, or raspberry jelly. If using a runny glaze, it’s best to do this step just before serving to prevent it from dripping down the sides.
These delightful Classic Savarins are now ready to be served. Enjoy the delectable combination of fluffy sponge cakes, rich syrup, and luscious whipped cream with a burst of fruity glaze. They make for an elegant and delicious dessert that will surely delight everyone’s taste buds.