|Syrup for hot cake|
In the boiling water put sugar and stir it until the disappearance of sugar grains, with the boiling syrup remove the collected foam and syrup cool. Flavoring substances are added to the cooled syrup, and if the sour cream goes to products with fruit filling, citric acid. For warming in any case, you can not use warm syrup, as products can fall apart.
It should also be remembered that the products should not be soaked while they are warm, so they can also fall apart.
Cognac or dessert wine 1 tbsp. spoon, lemon juice 1 teaspoon, 1 tablespoon sugar, 1 tablespoon water, 1/4-vanilla sugar.