Sugar syrup for soaking biscuits and cakes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make sugar syrup for soaking sponge cake? To do this, you only need two main ingredients - sugar and water. And to add flavor I will use cognac.

2. STEP 2

   

   To cook the syrup, take a small saucepan or ladle. Pour the required amount of water into the ladle.

3. STEP 3

   

   Add the prepared sugar and place the ladle on the fire. Stirring, bring the water and sugar to a boil. There is no need to boil; it is enough for the sugar to completely dissolve in hot water.

4. STEP 4

   

   Remove the hot syrup from the heat and cool until lukewarm. It will be enough to cool it to 35-37 degrees. Due to the large amount of sugar, the syrup turns out a little thick. That's how it should be. This is a basic recipe for sugar syrup for soaking sponge cakes. You can soak any cake with it.

5. STEP 5

   

   For additional flavor, any flavoring can be added at this stage. I use cognac. The alcohol itself will disappear from the impregnation, but the aroma will remain. You can also use rum, amaretto, fruit juices, berry syrups, wines, liqueurs or tinctures for flavoring. Add them a little so that the syrup does not become liquid.

6. STEP 6

   

   Add flavoring only to cooled syrup. Otherwise, its aroma will have time to fade, and the taste may be distorted due to the high temperature. Soak any prepared sponge cake with the cooled syrup and assemble the cake.

7. STEP 7

   

   Using such aromatic impregnation, your cake will never be dry. Use the syrup as intended!

Comments on the recipe

juks

17.09.2023

5

It's a simple syrup, but it makes the cake tastier and juicier. There is another option for sugar syrup.

Maystin

17.09.2023

4.8

I needed to soak the cakes and to find a suitable recipe I went to my favorite website. While searching, I saw a recipe for sugar syrup for soaking sponge cakes and cakes. The recipe is as simple as possible! I did everything as described. I added just a little alcohol when the syrup was hot, so that the alcohol evaporated, but the aroma remained. The biscuit was perfectly soaked, the recipe is wonderful! Julia M. thanks for the recipe!