Cakes with syrup--basic principles

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added 9 months ago

You can use a soaker with sponge cakes or European style cakes (Sacher Tortes, poppyseed) as well - it doesn't need to be a coarse flour, just a drier cake. These cakes are leavened with egg foams rather than creamed butter/sugar or a quickbread style.

The flavoured syrups can be a very subtle (almost undetectable) note, though, so go pretty heavy on the aromatics when making the infusion.

If you like messing around with this sort of thing, check out entremet cakes - layers of sponge with mousse or bavarois (among other things). They're tons of fun to experiment with when it comes to flavour combinations, colours & garnishes.

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