Impregnation for sponge cake made from milk, cream and condensed milk
If the taste of regular milk soak isn't creamy enough for you, try this 3-in-1 recipe. Low-fat cream and condensed milk will add a creamy flavor to the syrup, but also a fair amount of calories. So, expect your cake to be much more filling after soaking.
- Proteins: 3.3 g
- Fats: 42 g
- Carbohydrates: 20 g
- Total time:
- Time in the kitchen:
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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
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Milk100 ml
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Condensed milk30 G
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Cream 10%30 G
Pour room temperature milk into a thick-bottomed saucepan and add cream.
Take a soft spatula and use it to collect all the condensed milk, which we also add to the ladle.
Heat everything over low heat until the condensed milk is completely dissolved. To speed up the process and prevent the mixture from boiling, use a whisk.
After about 30 seconds, everything will be ready and the mixture will be smooth. If it does boil and foam forms, strain the mixture through a sieve to remove it.
The impregnation is ready. Let it cool to room temperature before using. The sponge cake should also be cold to ensure even soaking.
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