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### Sponge Cakes with Breadcrumb (Savarine cu Pesmet)
#### Ingredients:
**For the Sponge Cakes:**
– 6 eggs
– 6 tablespoons sugar
– 8 tablespoons breadcrumb
– 2 tablespoons flour
– 2 tablespoons oil
– A pinch of salt
**For the Whipped Cream:**
– 450 ml Pilos whipped cream or any other natural whipped cream
– 3-4 tablespoons sugar (to taste)
– 3 tablespoons lemon juice
– 1 sachet vanilla sugar
– 1 sachet whipped cream stabilizer
**For the Syrup:**
– 400 ml water
– 200 ml sugar
– 2 tablespoons Amaretto (optional)
– Half a bottle of rum essence
**Additionally:**
– Apricot or raspberry jam, marmalade, caramel, jelly
#### Instructions:
1. **Preparing the Sponge Cakes:**
– Separate the egg whites from the yolks.
– Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, mixing until fully dissolved and the mixture becomes firm.
– Mix the egg yolks well with salt and add them to the egg whites. Then add the breadcrumb mixed with flour and fold gently from bottom to top.
– Preheat the oven to 180 degrees Celsius or 160 degrees Celsius with fan.
– Prepare the savarin molds or muffin molds, grease them with butter and dust with flour.
– Fill the prepared molds with the batter, filling them up to the top.
– Place the molds on a baking tray on the second rack of the oven.
– Bake the sponge cakes for 15-20 minutes or until golden brown and pass the toothpick test.
– Once slightly cooled, remove them from the molds and place them on a wire rack.
2. **Preparing the Syrup:**
– Boil the water with sugar for 2-3 minutes. Remove from heat, add rum and Amaretto if using, and let it cool.
3. **Preparing the Whipped Cream:**
– Chill the mixing bowl and beaters for at least 15 minutes in the refrigerator.
– In the chilled bowl, pour the cream and add sugar. Mix gently for 2 minutes at the lowest speed. Taste to see if it’s sweet enough, if not, add more sugar.
– Then add lemon juice and whipped cream stabilizer, plus vanilla sugar, and increase the mixer speed, beating until firm peaks form.
4. **Assembling and Serving:**
– As soon as the sponge cakes are baked, dip them one by one in the syrup, a few seconds on each side. Let them absorb the syrup well, then place them on a tray.
– Cut a small cap from the top of each savarin.
– Apply whipped cream evenly on each sponge cake using a piping bag.
– Place the caps back on top, then spread jam on each one.
– Optionally, you can add a little whipped cream as decoration.
– Serve the breadcrumb sponge cakes CHILLED from the fridge for a delightful treat!
These sponge cakes with breadcrumb are delicious and will simply melt in your mouth, making them a perfect dessert for any occasion or just to treat your family and friends!