Watering (cake)

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Soaking is a technique used to make cakes and desserts (cakes in the form of slices) from Viennese soils in order to make them juicy and flavor them. This is one of the basic techniques that confectioners learn during their professional training - in addition to spreading creams, drawing out dough, covering with glazes or wrapping fillings .

Before assembling the cakes with cream or filling, a potion is often used to moisten the cake base and round off the taste of the cake. The drink is either tasteless or flavored syrup sugar or another liquid mixture with the typical flavors of the respective cakes or desserts, such as rum potions for punch cake , Malakoff cake or Savarin , but coffee, wine or liqueurs are also used for drinking (diluted) .

Individual evidence

  1. Curriculum guidelines for the professional school confectioner. (PDF) BAVARIAN STATE MINISTRY FOR EDUCATION AND CULTURE, May 2004, p. 15 , accessed on May 31, 2019 .
  2. Curriculum for testing the confectioner apprenticeship. (PDF) Ministry for Schools, Youth and Children of the State of North Rhine-Westphalia, 2004, p. 45 , accessed on May 31, 2019 .
  3. ^ Josef Loderbauer: The confectioner's book in learning fields. (PDF) Sample pages: Confectioner - a craft profession. In: www.handwerk-technik.de. Retrieved May 29, 2019 .
  4. Alphabetical glossary of specialist words from K to M and their explanations. (PDF) Europa-Lehrmittel , p. 26 , accessed on May 31, 2019 .
  5. The Big Book of Baking . Assemble cakes. Teubner, an imprint by GRÄFE UND UNZER Verlag GmbH, 2012, ISBN 978-3-8338-2267-4 ( google.de [accessed on May 31, 2019]).
  6. Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training as a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 436 ( google.de [accessed on May 31, 2019]).