Soaking syrup for pastry cakes.
For all your filled cakes.
The soaking syrup for pastry cakes is an essential base to make your filled cakes moist and delicious. Imagine a sponge cake filled without being soaked, it would make your cake a total disaster because it’s dry and too compact, and that’s why in pastry shops they always use syrups and alcoholic or non-alcoholic soaking liquids.
This recipe I propose today is the basic alcoholic soaking syrup for pastry cakes, the one many pastry chefs use and which I learned in culinary school, perfectly balanced and which will make your cakes aromatic, harmonious, and special.
The Soaking syrup for pastry cakes is used to soak many bases, here are some:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 11-inch Cake
- Cuisine: Italian
Ingredients
- 1.25 cups water
- 3/4 cup sugar (you can use 1/3 cup for a less sweet syrup)
- 1.75 oz 70-proof alcoholic liqueur (rum, limoncello, maraschino, Strega, Cointreau, etc…)
Tools
- 1 Small Pot
- 1 Soaking Bottle
Steps
Put water and sugar in a small pot, stir and place on the stove.
Bring to a boil, stirring occasionally with a whisk to dissolve all the sugar.
As soon as it reaches a boil, turn off the heat.
Now there are 2 alternatives:
More alcoholic syrup: Wait for the syrup you just made to cool completely and then add the liqueur. Stir.Less alcoholic syrup: As soon as you take the syrup off the heat, add the liqueur and mix well (in this way, in contact with the boiling syrup, almost all the alcohol will evaporate and the cake can be safely eaten even by children over 10). Then let it cool.
Many people think that the alcohol content in cake syrup is excessive, but if you consider that this dose will soak an 11-inch cake and from that cake, we will get about 16 servings, the pure alcohol content in each slice is about 0.07 oz, really a minimal percentage 🙂 so feel free to enjoy your slice of cake 🙂 with an alcoholic soaking syrup it will have a unique aroma (given by the liqueur) that you will not find in a non-alcoholic syrup, moreover, that small percentage of alcohol gives harmony to the whole dessert and cleanses the palate because soaked cakes are always rich in cream and custards, the alcohol serves to give aroma, flavor, but also to balance!
The soaking syrup for pastry cakes is ready to be used for your cakes.
Extra tip:
This cake soaking syrup can be even more flavored; for example, if you use limoncello, you can boil some lemon peel (only the yellow part) in the water with the sugar.
The same applies if you use orange liqueur; in this case, you can add orange peels.
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