Diana's Desserts - www.dianasdesserts.com
Servings: Coats 2-9-inch layers of Genoise Cake
The flavor and life of a Genoise cake comes to life only with the right amount of syrup, and they don't disintegrate when moistened with flavored syrup which adds moisture. Too little the cake seems dry; too much the cake becomes too heavy. The perfect amount of syrup to use is 3 to 4 tablespoons for every egg used in the recipe. If the cake is several days old and dry, add an extra tablespoon.
While "simple syrup" occasionally appears in other contexts, usually the syrup is flavored with some kind of liqueur, and used to moisten cake, particularly Genoise.
Traditional proportions range from 1 part liqueur to 3 parts syrup to 1 part liqueur to 4 parts syrup.
1/3 cup sugar
1/4 cup water
2 tbsp. or up to 1/4 cup (4 tbsp.) of appropriate liqueur, varied according to context, taste, and your preference.
Bring the sugar and water to a boil in a covered pot. When all the sugar crystals have dissolved, let cool. Add the liqueur.
If applying to genoise, brush it on, preferably on a freshly cut surface (for example, if you have split layers). You can drizzle or smear it on with a spoon, but brushing really does work better. You may want the cake to rest a few minutes, perhaps chill a bit, before filling or icing recently brushed layers. Recipe will make enough to flavor up to a 10-egg Genoise ( two 9-inch round layers).
Date: August 22, 2002