Cake cakes are impregnated with a liquid cream consisting of various ingredients, aromatic alcohol impregnation, if the cake is not intended for children. Also add juiciness to the cakes with whipped cream, syrup or liquid jam. The main thing is that the cakes can absorb the liquid component, become fluffy and moist.
It is necessary
-
- liquid jam
- whipped cream
- granulated sugar
- citrus fruit
- fruits
- thick sour cream
- milk
- butter
Instructions
Step 1
Saturate the cakes with cherry or strawberry jam.
Strain the liquid jam through a colander. Remove the berries, they will be useful for decorating the cake, and apply the syrup with a tablespoon to the surface of the cake. Try to saturate the crust evenly without leaving dry gaps.
Step 2
Boil a syrup with 250 g of granulated sugar and 1 glass of water. Grate the lemon zest on a fine grater, put it in the syrup. Add a tablespoon of cognac or aromatic liqueur. Cool the impregnation and spread it on the cakes.
Step 3
Take thick sour cream and whisk it with granulated sugar. Add some lemon or orange zest. Layer the cake layers with this liquid cream, it will be well absorbed and the layers will be juicy.
Grind the fruit in a blender to make a puree. Add granulated sugar to taste. Combine thick sour cream and fruit puree. Apply this mixture to the cakes and let them soak well.
Step 4
Whisk 33% cold cream until thick. Don't overdo it, or the cream will turn to butter. Add granulated sugar right under the mixer blades. Spread the cream evenly over the cakes and leave to soak.
Step 5
Put 2 tablespoons of powdered sugar and 4 tablespoons of cocoa powder in a small bowl, pour two glasses of milk and put on low heat. Stir the cream constantly until it thickens like sour cream. Remove from heat and refrigerate. Add 50 g butter and beat a little. Saturate the cakes with this cream.
