Mini savarine cu frisca, insiropate si parfumate cu aroma subtila de vanilie si rom, ne aduc aminte, cu nostalgie, de anii copilariei. Pentru un gust perfect, alegem cele mai bune ingrediente, cum ar fi frisca proaspata in detrimentul variantei vegetale.

INGREDIENTE / INGREDIENTS

(Pentru 20 bucati / For 20 pieces)

• 200 ml lapte / 200 ml milk
• 250 grame faina / 250 grams flour
• 1 ou / 1 egg
• 15 grame drojdie proaspata / 15 grams fresh yeast
• 2 linguri zahar / 2 tablespoons sugar
• 3 linguri ulei / 3 tablespoons oil
• 1 praf de sare / 1 pinch of salt
• 300 ml smantana pentru frisca / 300 ml double cream
• 3 linguri zahar pudra / 3 tablespoons powder sugar
• 500 ml apa / 500 ml water
• 250 grame zahar / 250 grams sugar
• 2 linguri coaja de lamaie / 2 tablespoons lemon zest
• 1 lingura esenta de rom / 1 tablespoon rum flavour
• 3 linguri dulceata zmeura / 3 tablespoons raspberry jam

Intr-un bol mic amestecam drojdia proaspata cu zaharul si adaugam laptele caldut.

In bolul mixerului punem oul, un praf de sare si uleiul. Mixam timp de 2-3 minute si adaugam amestecul de lapte si faina pana obtinem un amestec omogen. Acoperim cu un prosop si lasam la dospit 1 ora, intr-un loc caldut.

Intre timp, ungem formele de mini tarta cu unt si le presaram cu faina. Dupa ce aluatul a crescut il impartim in formele de mini tarta si le mai lasam la crescut 15 minute. Coacem savarinele in cuptorul incins la 170 grade Celsius timp de 20 de minute.

Pentru sirop, amestecam zaharul cu apa si fierbem timp de 5 minute pana cand zaharul este topit. Stingem focul si adaugam coaja de lamaie si romul. Insiropam mini savarinele reci in siropul fierbinte, intorcandu-le pe toate partile. Scoatem savarinele pe un gratar si le lasam la scurs, apoi le introducem la frigider timp de o ora.

Taiem capacele la savarine, apoi le glazuram cu dulceata de zmeura si le umplem cu frisca batuta cu 3 linguri de zahar pudra.

Servim mini savarinele reci alaturi de o ceasca de cappuccino.

Daca v-a placut reteta de mini savarine, va recomand sa incercati si un tort de waffle, o tarta tiramisu cu biscuiti amaretti sau un lemom & orange cream cake.

Mini Savarins

Mini savarines with whipped cream, inspired and scented with subtle aromas of vanilla and rum remind us of childhood. For a perfect taste, choose the best ingredients, such as fresh whipped cream in stead of the vegetable version.

In a small bowl, mix the fresh yeast with the sugar and add the warm milk.

Put the egg, a pinch of salt and oil in the bowl of the mixer. Mix for 2-3 minutes and add the milk and flour mixture until you get a homogeneous mixture. Cover with a towel and leave to rise for 1 hour, in a warm place.

Meanwhile, grease the mini tart forms with butter and sprinkle with flour. After the dough has risen, divide it into mini tart shapes and let them rise for another 15 minutes. Bake the savarines in the oven at 170 degrees Celsius for 20 minutes.

For the syrup, mix the sugar with water and boil for 5 minutes until the sugar is melted. Turn off the heat and add the lemon zest and rum. Put the mini savarinas cold in the hot syrup, turning them on one side and on the other several times. Take the savarinas out on the grill and let them drain, then put them in the fridge for an hour.

Cut the savarines in two, then glaze them with raspberry jam and we fill them with whipped cream with 3 tablespoons of powdered sugar.

Serve the cold mini savarinas with a cup of cappuccino.

If you liked the mini savarins recipe, I recommend you try a waffle cake, a tiramisu tart with amaretti biscuits or a lemom & orange cream cake.

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