Savarina (Rum Cakes with Whipped Cream)

Preheat oven to 400°F. Whip egg whites until slightly stiff. In a separate bowl, cream sugar with yolks until smooth. Mixing continuously, add lemon zest and juice, flour, bread crumbs, and fold in egg whites. Pour mixture into small, greased muffin tin. Bake for 20 minutes. In a pan over low heat, dissolve sugar in water then add rum. Pour syrup on cakes while they are still warm. After cakes have cooled, cut tops halfway through to create caps and pipe whipped cream inside, until tops pop up. Garnish with sour cherries or other preserved fruits on top of whipped cream.