How to prepare the syrup for the sponge cake
Cake topping is an essential ingredient in pastry making. In fact, the wetting allows the cake to be moist and tasty by resorting to different expedients depending on the type of cake. The basis for making cake wetness is a syrup of water and sugar to which various ingredients are then added to flavor it.
They are basically divided into two types: alcoholic and non-alcoholic wetting.
To the first group belong those with rum and limoncello for example, to the second those with lemon, milk, coffee or fruit. The ingredients used to give the flavoring then are chosen according to the type of cream or filling we will choose for our sponge cake.
But let’s go through in detail what the basic recipes are and how they are prepared.
Alcoholic syrup for fruit cakes
– 500 ml water
– 150 g of sugar
– liqueur to taste that suits the fruit well (e.g.contreau, rum, limoncello, cerry)
– alternatively milk or orange juice
Boil the water with the sugar so that it dissolves; when the syrup is warm, add the liqueur or milk or orange juice and pour it evenly over the sponge cake with the help of a brush, spoon or plastic bottle with a spout.
Alcohol syrup for chocolate or cream cakes:
– 500 ml water
– 150 g sugar
– liquor of your choice suitable ( e.g., rum, maraschino, cognac)
– alternatively water with cinnamon infused, or milk and coffee or lemon and orange peel infused.
Follow the same procedure as for fruit-filled cake topping.
If you intend to make cakes suitable for children, we can use a non-alcoholic dipping sauce prepared with milk and cocoa or fruit juices thinned with water or syrups such as liquid from fruit in syrup!
Follow the same procedure as for the fruit-filled cake topping.
You can alternatively use a nonalcoholic chocolate cake topping using, for example, milk and coffee, milk and cocoa, or add a small vial of almond or lemon flavoring to the topping.
The doses are for the wetting of a 24-cm Pan di Spagna divided into 3 discs
