Ingredients
Method
What's your favorite way to soak the cake?
The soaking syrup is no less important part of the cake than the cake itself, or the custard. Of course, not all the biscuits need additional soaking, some of them are very wet themselves, for example, the Red Velvet cake. So, today we will analyze the possible options for soaking the cake!
Basic sugar syrup
As far as the traditional biscuit soaking option is the sugar syrup, let's start with it.
Basic sugar syrup:
- 100 g water | 3.55 oz
- 50 g sugar | 1.75 oz
Pour the water and sugar into a saucepan with a thick bottom.
Bring the mixture to a boil over a low heat, continuously whisking, until the sugar is completely dissolved.
As soon as the syrup boils, remove the foam and take it away from the heat.
Cool the syrup a little. Done! P.S. The cooled syrup can be shaded with anything you like: wine, cognac, fruit juices, liqueurs, coffee, all kinds of essences and flavors, as well as vanillin, etc.
Lemon syrup
Lemon syrup:
- ½ lemon
- sugar syrup | 3.55 oz + 1.75 oz
- ½ tsp vanilla essence (optional)
Squeeze the juice from half a lemon and add the grated zest.
Pour the room temperature syrup to the juice and zest, whisk it well until smooth; you can also enhance the taste with natural vanilla.
Done!
The lemon syrup is more suitable for creamy and classic biscuits; for the chocolate cakes it is better to take an orange one.
Coffee syrup
Coffee syrup:
- 0.5 cup sugar
- 0.5 cups water
- 0.5 cups just brewed strong coffee
Boil the syrup (0.5 tbsp. sugar and 0.5 tbsp. water) in a saucepan with a thick bottom.
Add coffee to the syrup.
Cool everything together to the room temperature. Done!
This option is perfect for chocolate biscuits. You can also enhance the flavor with 1 tbsp of the cognac.
Orange syrup
Orange syrup:
- 1 large orange
- 70 g sugar | 2.45 oz
Squeeze the orange juice in a saucepan with a thick bottom and add the zest and sugar.
Boil the syrup over a low heat. After boiling, cook for another 3 to 5 minutes. Done!
Now let’s move to the "non-syrup" versions of cake soakings.
Coconut soaking
Coconut soaking:
- 100 g milk | 3.55 oz
- 40 g coconut | 1.40 oz
- 2 tbsp condensed milk
Bring the milk coconut flakes to a boil (do not boil!!!).
Leave the base for 20 minutes, strain and add condensed milk. Done!
Citrus soaking
Citrus soaking:
- 80 g lemon / orange juice | 2.80 oz
- 40 g lime juice | 1.40 oz
- 60 g sugar | 2.10 oz
Bring the juice and sugar to a boil, but do not boil. Cool down. Done!
Creamy soaking
Creamy soaking:
- 70 g cream 10% | 2.45 oz
- 30 g condensed milk | 1.05 oz
Mix the ingredients, heat the mixture in the microwave, whip again. Done!
Cocoa soaking
Cocoa soaking:
- 50 g milk | 1.75 oz
- 30 g cream 30-35% | 1.05 oz
- 1-2 tsp high quality cocoa
- 1-2 tbsp sugar
Bring all the ingredients to a boil, remove from heat, cool and mix. Done!
Coffee soaking
Coffee soaking:
- 100 g boiling water | 3.55 oz
- 1 tsp. instant coffee with a slide / brewed strong coffee
- 1-2 tbsp condensed milk
Chocolate soaking
Chocolate soaking:
- 50 g milk | 1.75 oz
- 50 g cream 30-35% | 1.75 oz
- 30-40 g dark chocolate | 1.40 oz
Heat all the ingredients in the microwave, then mix. Done!
Finally, another great option for soaking a cake are ready-made milkshakes with different flavors.
