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What liqueur to use in continental cake syrup?
Hi there.. I’m making a traditional italian continental cake for this weekend and have a few questions.. I’m wondering what liqueur to use when making the syrup to soak the sponge layers? I can’t find a recipe that specifies the exact traditional one used.. or if not, what would be best.. I know Rum is great in cooking, but i don’t have any.. I have a great bottle of Johnny Walker Blue, but that is a whiskey i think? So not sure what is best to use..
Also, how far in advance should i assemble the cake and sprinkle the layers with the liqueur? will it go soggy if i do it 2 days before the event?
Your expert advice would be greatly appreciated.. i’ve never made one of these cakes before, and i’d love to make it delicious.. xx
Hi there.. I’m making a traditional italian continental cake for this weekend and have a few questions.. I’m wondering what liqueur to use when making the syrup to soak the sponge layers? I can’t find a recipe that specifies the exact traditional one used.. or if not, what would be best.. I know Rum is great in cooking, but i don’t have any.. I have a great bottle of Johnny Walker Blue, but that is a whiskey i think? So not sure what is best to use..
Also, how far in advance should i assemble the cake and sprinkle the layers with the liqueur? will it go soggy if i do it 2 days before the event?
Your expert advice would be greatly appreciated.. i’ve never made one of these cakes before, and i’d love to make it delicious.. xx
Hi jamelee13
I take you’re making something like a chiffon or angel cake? If you’re going to decorate the cake with toasted almonds you could use amaretto liqueure. Others to consider perhaps limoncella, brandy, frangelico.
Here’s a lsit of Italian liqueures which you could choose from.
http://en.wikipedia.org/wiki/Category:Italian_liqueurs
If you need more information just post again. Hope you find something suitable for your cake.
