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Views: 106714 Description: The soaking syrup is a must in cake recipes, as it keeps the cake from drying out! You can make it with or without alcohol... Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Welcome to my cooking classes, today you'll learn how to make soaking syrup for cakes!
The soaking syrup is essential in many cake recipes. We'll see how to make 2 types of soaking syrups: alcoholic and non-alcoholic.
To make a liqueur-flavoured syrup for a sponge cake, about 8-9 inches (22-24 cm) in diameter, you'll need ½ cup (100 g) of sugar, less than 1 cup (200 ml) of water, flavor extract to taste or a shot of liqueur, for example rum.
Combine the water and the sugar in a saucepan, and cook on a medium flame until the sugar dissolves. Let it cool a bit, then add the shot of rum or flavor extract. Now you can brush your cake with the resulting soaking syrup.
To make a non-alcoholic soaking syrup, you'll need ½ cup (100 g) of sugar, less than 1 cup (200 ml) of water, alcohol-free flavor extract, available at most supermarkets, or, for example, a stick of cinnamon and orange zest.
Proceed as for the liqueur-flavoured syrup: dissolve the sugar in water on a medium flame, then add the cinnamon and the orange zest, let it cool a bit and strain.
If using an alcohol-free flavor extract, add to the cooled sugar and water syrup. Now you can moisten your cake.
If you want to make a non-alcoholic fruit syrup, you can use the juice from canned fruit, that you can buy or make at home following our recipe for peaches in syrup on the application.
Store your soaking syrup in a sealed container in the fridge for two days.....
Username: yellowsaffron Added On: 2012 September 25