Raspberry Cake Soak – A Recipe with Step-by-Step Photos

Raspberry glaze is a simple way to add a touch of flavor to a classic sponge cake. It instantly brightens up the familiar layers and adds a rich berry flavor that will instantly evoke summer and lift your spirits.

Nutritional value per serving

240 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 56 g

*Nutritional value is calculated per 100g of ingredients

Total time: 20 min
Time in the kitchen: 15 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Raspberry syrup for soaking the sponge cake can be made equally well from fresh or frozen berries. If frozen, there's no need to prepare them in any way. The raspberries will thaw quickly during cooking anyway.

You can adjust the amount of sugar in the recipe if desired. However, the more sugar you add, the longer the syrup will last. It can be used not only for soaking sponge cakes but also as a base for drinks, ice cream, and other desserts.

Recipe with step-by-step photos

Raspberry sponge cake impregnation

Ingredients

Servings

Raspberry

400 G
Water

200 ml
Sugar (or powdered sugar)

450 G

Preparation

Step 1

For convenience, we immediately measure out the required amount of ingredients so that they are at hand.

Step 2

Place the washed raspberries in a thick-bottomed saucepan and cover with cold water.

Step 3

Bring to a boil over medium heat, then reduce heat to maintain a gentle simmer. Cook the raspberries for 10 minutes.

Step 4

Strain the jam through a fine-mesh sieve, separating the berries from the juice. Gently squeeze the raspberries, pressing down with a spatula, and use them to make compote or add to other baked goods.

Step 5

Pour the juice into a measuring cup to measure how much you've got. Then pour it back into the saucepan and add sugar. To create a thick syrup, use 1.5 times as much sugar as juice. This recipe yields about 300 ml of liquid, so you'll need 450 g of sugar.

Step 6

Stir the mixture with a spatula and bring to a boil. Then reduce the heat and simmer for 45 minutes.

Step 7

As foam forms on the surface, skim it off with a slotted spoon to ensure the mixture is clear and attractive. Otherwise, the color will be a cloudy brownish rather than a deep red.

Step 8

Pour the resulting liquid into a convenient sterilized container using a funnel and seal. Let it cool to room temperature.

Step 9

The raspberry infusion is ready. Store it in the refrigerator for up to 2 weeks if you poured it into a sterilized bottle or jar. Or use it within 3-5 days if you skipped the final preparation step.

Similar video recipe: Raspberry Syrup

This is a very similar recipe that clearly demonstrates the entire syrup-making process. The author also explains how to properly preserve the raspberry syrup for the winter to maximize its shelf life. These jars can be stored in the pantry for at least a year. Sugar and pre-boiling will reliably protect the syrup from any bacteria or mold.

Raspberry syrup can be frozen

Individual frozen cubes of raspberry syrup can be stored for up to a year and gradually used as a liquid filling for quick desserts or cupcakes. When heated, they will melt and soak into the center of the dessert, turning it into a secret box.

Berry mix for sponge cake soaking

Keeping the same proportions, you can make syrup from any berry or combination of them. This is especially convenient in winter, when frozen berries are easiest to find in supermarkets. And the cheapest berries are always mixed from various garden berries.

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