Romanian Savarine (Savarina)
Savarina Say it: sah-vah-REE-nah
Savarina is a beloved Romanian dessert consisting of a light, yeast-risen sponge cake soaked in a fragrant rum syrup and topped with whipped cream. It is a classic sweet enjoyed at celebrations, family gatherings, and patisseries across Romania. The cake has a delicate, airy texture that absorbs the sweet, aromatic syrup beautifully, while the cream adds a luxurious finish. Its name and shape pay homage to the French savarin, but the Romanian version is typically made as individual small cakes with a distinctive hollow center.
Romanian Savarine (Savarina)
Savarina
Pronounced sah-vah-REE-nah
- Serves
- 6
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake
Syrup
Topping
Method
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the eggs, softened butter, vanilla, and lukewarm milk. Mix with a stand mixer or by hand until a smooth, elastic dough forms, about 5-7 minutes. The dough will be soft and slightly sticky.
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 45-60 minutes.
Generously butter 6 individual savarin molds or small ring molds (about 3.5 inches / 9 cm in diameter). Divide the risen dough evenly among the molds, filling them about halfway. Let rise again until the dough reaches the top of the molds, 20-30 minutes.
Preheat oven to 350°F (175°C). Bake the cakes for 18-22 minutes until golden brown and a toothpick inserted comes out clean. Cool in the molds for 5 minutes, then unmold onto a wire rack to cool completely.
While the cakes cool, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat, add rum, lemon zest, and orange zest. Let cool to room temperature.
Place the cooled cakes in a large shallow dish. Slowly spoon or pour the syrup over them, turning occasionally so they absorb the liquid evenly. Let soak for at least 1 hour, or up to 4 hours in the refrigerator.
Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon the cream into the center hollow and over the top of each cake. Garnish with a candied cherry or fresh berries.
Serve immediately after adding the cream.
Regional variants
Some Romanian families add a thin layer of apricot jam under the whipped cream or flavor the syrup with vanilla bean instead of citrus zest. Modern versions occasionally use different liqueurs such as amaretto or replace part of the cream with pastry cream.
Cook's notes
- For best absorption, the cakes must be completely cool before soaking in the syrup.
- If you cannot find savarin molds, use small bundtlette pans or muffin tins and create a hollow with a small round cutter after baking.
- The rum can be adjusted to taste; a milder version works well for children using rum extract.
Serve with
Strong coffee or a glass of sweet Romanian wine.
Make ahead and storage
The syrup-soaked cakes (without cream) can be stored covered in the refrigerator for up to 3 days. Add the whipped cream just before serving.
