In our culinary journey, we often find treasures hidden in the pages of old cookbooks, waiting to be brought to life with a modern twist. This time, I've set my sights on my father's favorite classic Romanian dessert, Savarine. 

A staple in Romanian cafeterias, the store-bought versions of this beloved treat have, unfortunately, devolved into soggy, synthetic cream-filled disappointments.

Eager for a change, I turned to an old recipe from an old cookbook to breathe new life and flavor into this dessert. Unfortunately, there is no author I can give credit to for the original recipe. However, I leave you the book below.

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Anyway, I want to tell you that right from the start that while staying true to the essence of the original savarine recipe, I've made a few minor adjustments to today's tastes and cooking methods.

So, without further ado, here's how to make savarine, giving it the respect and deliciousness it deserves.

Instructions:

• ‍Starting the Dough: Begin by activating the yeast in a mixing bowl. Mix the yeast with a tablespoon of sugar, then add the warm milk to dissolve the yeast. Take 63g of the flour and mix it into the yeast solution. Cover the bowl with a plastic bag or kitchen towel and let it rest for 30 minutes to allow the dough to rise.

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• ‍Preparing the Dough: Melt the butter in a saucepan. In your mixer's bowl, combine the eggs and the remaining flour, mixing until the dough pulls away from the sides of the bowl. Add the remaining sugar, melted butter, and the risen dough mixture, blending slowly with a spatula until everything is well combined. Cover and let it rest for another 30 minutes.‍
• Shaping and Baking: Grease your savarine molds with butter and sprinkle them with sugar to create a non-stick layer.

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• Fill the molds halfway with the soft dough and cover.

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• Let them rise for an additional 15 minutes.

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• Preheat your oven to 180°C (356°F) and bake for 30-40 minutes or until golden brown.
• Allow the savarines to cool at room temperature for 15-20 minutes before removing them from the molds and letting them cool completely on a wire rack.

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• Remember, savarines are served upside down; This means that the side that was touching the mold will be the top of the cake.

The Syrup:

• Combine water, sugar, rum, lemon peel, and cinnamon in a saucepan. Bring to a boil until the sugar dissolves. Remove from heat, add the honey, and let it cool.

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• Soak the savarines in the syrup, turning them to ensure they absorb the liquid evenly.

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• Drain them on a wire rack.

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Finishing Touches

• ‍‍Once the savarines are all moist and nice, cut a small lid off the top of each one as shown in the image below and set it aside. However, don't cut all the way through. The lid needs to still be attached.

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• Why? Because you also need to decorate them with red jelly, and it would be more challenging to fill them with whipped cream otherwise.‍
• Spread a tablespoon of strawberry jam on each cut lid and let them rest until you make the whipped cream.

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The Whipped Cream:

• Whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

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• Fill the savarine with whipped cream and serve.

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The Original Savarine Recipe

For those interested in the authentic experience, here's the original recipe for reference:

Dough:

• 250g flour
• 4 eggs
• 75g powdered sugar
• 75g butter
• 15g dry yeast
• 100ml milk

Syrup:

• 300g sugar
• 1l water
• 100ml rum
• 500g whipped cream

Instructions:

1. Dissolve the yeast in warm milk, then add a quarter of the flour quantity. Mix well and leave it in a warm place to rise.
2. Beat the whole eggs, then add the rest of the flour and beat with a wooden spoon until the dough separates from the sides of the bowl.
3. Add the sugar, melted butter, and the risen dough. Mix everything well with a spoon, but do not overbeat the dough.
4. Pour the mixture into a savarine mold greased with butter and dusted with flour. Keep it in a warm place until it doubles in volume.
5. Bake in a moderately heated oven for 40-45 minutes, without letting it brown.
6. When serving, cut into slices, soak well in syrup, and garnish with whipped cream.

To make the syrup, boil the sugar with water for 10-15 minutes, let it cool, and then add the rum.

Comparing the the old to the modernized recipe

As you can easily see, in my modern take on this classic, I've made just a few thoughtful adjustments while striving to honor the essence of the original recipe.

One significant change I made was to reduce the amount of yeast used. This adjustment reflects my belief that the yeast available today is more potent than the varieties found in the 1970s. Modern yeast activates faster and has a stronger leavening power, necessitating a smaller quantity to achieve the desired rise in the dough.

Additionally, I've tweaked the syrup recipe slightly and altered how the baking forms are greased. These changes aim to enhance the dessert's flavor and ease baking, ensuring that the savarines come out perfectly moist and are easily released from their molds.

Aside from these modifications, I've remained faithful to the original recipe. Of course, I've employed contemporary kitchen tools, such as a mixer and an electric oven, to facilitate the baking process. But that's the beauty of living in the modern world.

The History Behind Savarine: Exploring Its Roots and Variations

As we are close to say our goodbyes for today, I wish to keep your attention a little bit longer by providing some interesting historical facts regarding this recipe.

On this note, I can tell you for a fact that the dessert we know as Savarine holds a special place in Romanian pastry culture. Yet its story is intertwined with the culinary traditions of France and Poland, showcasing a fascinating journey across Europe.

And it is my strong belief that understanding the nuances between Romanian Savarine, the French Savarin cake, and the Rum Baba reveals how cultural influences and local preferences shape a recipe over time. So, if you have the time, I suggest you continue reading because what I am about to tell you is very interesting. 

First of all, Romanian Savarine is a dessert deeply embedded in Romania's culinary landscape, often found in cafeterias and bakeries throughout the country. Characterized by individual sponge cakes soaked in rum syrup and typically topped with whipped cream and sometimes fruit, the Romanian version emphasizes a moist, flavorful cake with a rich rum essence. What sets Romanian Savarine apart is the recipe but also the tradition and nostalgia it evokes, representing a comfort food that has been adapted over generations to suit local tastes.

On the other hand, French Savarin Cake takes its name from Brillat-Savarin, a famous 18th-century French gastronome. The savarin is also a yeast-leavened cake, similar in texture to a brioche, baked in a distinctive ring shape. After baking, it is soaked in syrup, often flavored with rum or kirsch, and traditionally garnished with whipped cream and fresh fruit arranged in the center hole. The French Savarin is less about the soak and more about the delicate balance of flavors, with the cake itself having a lighter, airier texture compared to its Romanian counterpart.

And finally, the most famous one, Rum Baba, or Babà al rum, as it is known in Italy, has its origins in Poland and France but became particularly popular in Naples, Italy. The Rum Baba is typically smaller than a Savarin, often baked in individual portions and soaked in rum syrup. And yes, it is very similar to the Romanian version. The texture is denser than the French Savarin, with a more pronounced rum flavor. However, unlike the Romanian Savarine, which may use whipped cream as a filling, the Rum Baba is often served as it is or with a light dusting of powdered sugar, emphasizing the soaked cake's flavor.

So, to wrap things up, the differences among these three desserts lie in their textures, methods of preparation, and presentation. While the Romanian Savarine and the French Savarin share a name and basic concept, the Romanian version has adapted to local tastes with a heavier syrup soak and often a more generous use of cream. The French Savarin, on the other hand, focuses on the lightness of the cake and the elegance of the presentation. The Rum Baba, distinct in its own right, offers a denser, intensely flavored experience, highlighting the rum soak above all else.

Therefore, it is safe to say that each version of this dessert reflects its people's tastes, traditions, and history, demonstrating how a simple concept can evolve across borders to become a beloved classic in its own right. 

FAQ Section

Last but not least, let's look at some very frequently asked questions.

Q: What if I can't find savarine molds?

A: Savarine molds resemble deeper mini-tart forms. If unavailable, baby bundt pans can serve as a suitable substitute, perfectly accommodating the dough's texture and shape.

Q: Can I use fresh yeast instead of dry?

A: Yes, you can substitute dry yeast with fresh yeast. Keep in mind that fresh yeast quantities should be tripled compared to dry yeast due to their different potencies.

Q: How long can savarines be stored?

A: Savarines are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Soak them in syrup and fill them with whipped cream just before serving to maintain their texture.

Q: Can the rum in the syrup be replaced?

A: For a non-alcoholic version, substitute rum with a mixture of water and rum extract or use fruit juices for a different flavor profile.

Q: Is it necessary to invert the savarines for serving?

A: Yes, inverting the savarines highlights their characteristic shape and ensures even syrup absorption, making for a visually appealing and delicious dessert.

And that's it. I hope you enjoyed reading this culinary short history page and will give this dish a chance. I promise you it's not complicated, and the result will be more than worth it.