How To Make Cake Syrup: The Recipe For Making It In Many Different Flavors

There humid it’s a basic preparation essential to make any filled cake for a special occasion or a birthday more moist and delicious. Making it at home is really simple, you will only need a kitchen brush to moisten the sponge cake and it is possible to decline it in different variants: we have prepared an alcoholic version, one without alcohol, one with milk and finally one with coffee.

The adaptation of the syrup to the type of filling with which you are going to garnish the cake is very important: the wet alcoholic with rum for example, it goes very well with chocolate creams; This alcohol-freeon the other hand, it is perfect with fruit cakes and whipped cream, the wet one with milk is the host of children’s desserts, while coffee it is more suitable for adults with full-bodied mascarpone creams.

These are obviously basic recipes that can be customized with the aromas and that the ingredients What do you prefer. You can replace the rum with alchermes, limoncello or another liqueur of your taste; for the alcohol-free one, however, you can opt for orange zest, cinnamon, cardamom, etc. Milk syrup can be enriched with bitter cocoa powder or 2-3 tablespoons of espresso coffee. The doses indicated are designed for 3 discs of 24 cm of sponge cake.

Find out how to make the syrup by following the step-by-step procedure and tips.

How to make cake batter

For the alcohol-free syrup, cut the lemon zest avoiding the white part which is bitter 1.

Pour the water into a large bowl 2.

Dip the lemon zest 3.

Cut the vanilla pod in half lengthwise 4.

Add the vanilla to the water with the lemon zest 5. Leave to infuse for at least 1 hour.

Put the sugar in the pan 6.

Pour the flavored water 7.

Bring to a boil over low heat, stirring occasionally to dissolve the sugar 8.

Strain the alcohol-free syrup and allow it to cool before using 9.

For the alcoholic syrup, put the sugar in a saucepan 1.

Pour water 2.

Place over low heat, stirring occasionally 3.

Melt the sugar 4.

Add the rum 5.

Transfer the alcoholic syrup to a bowl and let cool 6.

To prepare the milk syrup, pour the milk into a saucepan 7.

Also add water 8.

Mix the sugar 9.

Mix with a spoon and melt over low heat without boiling ten. Allow the milk syrup to cool.

For the coffee syrup, pour the hot coffee into a bowl 1.

Add sugar 2 and boiling water.

Stir to melt the sugar with the heat 3. Allow the coffee syrup to cool.

Choose the syrup you prefer and with a brush or with the special dispenser distribute it on the sponge cake, making it absorb a little at a time to avoid wetting it too much.

storage

Alcoholic, non-alcoholic and coffee-flavored cake syrup, once cooled, will keep in the refrigerator in a container or bottle for about Three days. The milk syrup, on the other hand, maximum for A day.