Cherry soak with cognac
The perfect combination for chocolate sponge cakes. Cherry and cognac complement the cocoa, and the dark burgundy hue of the soaking will deepen and enrich the brown cake. And as a little bonus, any leftover berries can be used directly for the filling.
- Proteins: 0.3 g
- Fats: 0.2 g
- Carbohydrates: 14.8 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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Cherry200 G
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Sugar200 G
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Water100 ml
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Cognac50 ml
Remove the pits from the washed cherries and place them in a heavy-bottomed saucepan. If using frozen cherries, you can use 100 g, as they will release enough juice from this amount.
Immediately add water and sugar to the ladle.
Pour in the cognac and stir quickly. If the cherries get bruised, it's no big deal, as we'll only need the juice. Some of the cherries can be traditionally used for cake filling.
Heat everything over low heat, stirring occasionally and without bringing it to a boil until the sugar is completely dissolved. After this, let the syrup steep and cool completely at room temperature for 30-40 minutes. Then cover the saucepan with a lid and place it in the refrigerator to cool. It needs to be as cold as possible when assembling the cake.
Strain the cherry syrup through a sieve to separate the juice from the berries. Then use it to soak the sponge cake.
- 7 min
- 141.4 kcal
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- 7 min
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- 10 min
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- 5 min
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- 20 min
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- 3 min
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- 2 min
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