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6 eggs, separated
6 tbsp. sugar
1 tsp. baking powder
3 tbsp. flour
3 tbsp. plain bread crumbs
1 tsp. vanilla


1/2 c. sugar
1 c. water
1 tbsp. rum essence
Whipped cream

Beat 6 egg whites. Mix in 3 tablespoons sugar. Beat 6 egg yolks with remaining 3 tablespoons sugar, baking powder, vanilla, flour, and bread crumbs. Fold egg yolks mixture into egg whites mixture gently so as not to deflate. Bake in a lightly greased and floured cake pan for 30 minutes at 300F degrees.

SYRUP: In a saucepan, combine water and sugar. Bring to a boil, then remove from heat. Allow to cool and add rum essence (real rum may be sustituted).

Cool Savarina (you may freeze the cake to make it easier to handle but this is not required), cut crosswise through the center of the cake to make 2 separate layers.

Pour syrup on the bottom layer, then layer with strawberries. Replace the top layer and pour syrup over the top.

Top with whipped cream and garnish with strawberries.

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