The cake drenching syrup is a fundamental element to create a true Italian cake, together with sponge cake and pastry cream.
To obtain an alcoholic cake syrup, water and granulated sugar need to be cooked together until they form a syrup to which your preferred liquor will then be added.
The sugar syrup is the base for the drenching syrup itself, so it must be prepared with the right proportions.
I also recommend drenching your sponge cake in the right amount.
Here is the recipe:
- Preparation time: 5 Minutes
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s prepare
- 1.7 cups Water
- 1.5 cups Sugar (granulated)
- 1.5 cups Liquor (to taste, often Rum)
- lemon zest (to taste)
Tools
- 1 Pot
Preparation of Cake Drenching Syrup
Bring the water and sugar to a boil in a pot over low heat.
Cook for 10 minutes from the boil, or until the sugar has completely dissolved, then turn off the heat and let the water and sugar syrup cool.
Add the liquor to the cold syrup of the cake drenching syrup and mix well.
Finally, remember that if the cake is for both adults and children, the drenching syrup should be non-alcoholic.
In this case, it’s possible to prepare a non-alcoholic cake drenching syrup with this same sugar syrup but flavored with citrus peels or spices or fruit (e.g., strawberry juice, etc.).
Storage
The cake drenching syrup keeps in the refrigerator for about 5/6 days, sealed in a jar with an airtight lid.
In fact, this dose is good for drenching a cake with a diameter of 10 inches.
In fact, this dose is good for drenching a cake with a diameter of 10 inches.
